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Twice Baked Potatoes Recipe

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This twice baked potatoes recipe features fluffy potato filling mixed with sour cream, bacon, and cheese, then baked to golden perfection. Perfect as a side dish or a hearty appetizer, these stuffed potatoes are a crowd-pleasing classic.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tbsp olive oil (for rubbing)
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tbsp unsalted butter, softened
  • 1/2 cup shredded cheddar cheese (plus extra for topping)
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Bake the Potatoes: Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50-60 minutes, or until tender when pierced with a fork.
  • Prepare the Filling: Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides, leaving a thin shell. Place the scooped-out potato in a mixing bowl.
  • Mash the potato filling with sour cream, milk, butter, cheddar cheese, half the crumbled bacon, salt, and pepper until smooth and creamy.
  • Stuff the Potatoes: Spoon the filling back into the potato shells, mounding slightly. Sprinkle additional cheddar cheese on top.
  • Second Bake: Place the stuffed potatoes back on the baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve: Top with the remaining bacon and green onions before serving.

Notes

  • Add other mix-ins like diced ham, steamed broccoli, or even jalapeños for variety.
  • For a lighter version, swap sour cream with plain Greek yogurt.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.

Nutrition

Find it online: https://sandrarecipes.com/twice-baked-potatoes-recipe/