Twice Baked Potatoes
Master the art of twice-baked potatoes with this easy recipe! Creamy, cheesy, and loaded with flavor, they're the perfect side dish for any occasion.
Ingredients
- 4 russet potatoes large
- ½ lb bacon
- ½ cup milk
- 4 tbsp unsalted butter
- 1 cup shredded cheddar cheese divided
- 8 green onions chopped
- ½ tsp pepper or to taste
- ½ tsp salt or to taste
- 1 cup Sour cream as desired for topping
Instructions
First Baked Potatoes
- Preheat oven to 350℉. Scrub potatoes clean, piece each in several places with a fork and wrap in aluminum foil.
- Place foil wrapped potatoes directly on oven rack and bake until softened, about 60-90 minutes.
- Remove from oven and cool on wire racks until they can be safely held.
Twice Baked Potatoes
- While potatoes are cooling, fry bacon until crisp. Drain on paper towels and once cooled, crumble or chop into small pieces.
- Line a baking sheet large enough to hold 8 half-potatoes, with aluminum foil.
- Slice potatoes in half lengthwise and scoop the flesh out, into a large bowl. Leave 1/4 inch of flesh on the skin, making a "bowl" for the filling.
- Set potato halves on prepared baking sheet.
- In the bowl with the potato flesh, add ½ cup milk, 4 tbsp unsalted butter, 1/2 cup of the shredded cheese, 1/2 the crumbled bacon, 1/2 the chopped green onions, ½ tsp pepper and ½ tsp salt and either use a hand mixer to combine it, or mash it all together with a utensil, to make the filling.
- Spoon the filling into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake at 350℉ for 20 minutes. Serve immediately with sour cream if desired.
Notes
Nutrition values do not include sour cream.
Nutrition
Calories: 460kcalCarbohydrates: 21gProtein: 6gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 58mgSodium: 294mgPotassium: 514mgFiber: 2gSugar: 2gVitamin A: 463IUVitamin C: 8mgCalcium: 143mgIron: 1mg