Twice Baked Potatoes Recipe
This Twice Baked Potatoes recipe combines fluffy baked potato insides with butter, cheese, sour cream, and bacon for a creamy, savory filling. Perfect for family gatherings or holiday feasts, these stuffed potatoes are baked twice for a crisp exterior and gooey interior.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large russet potatoes
- ½ cup sour cream
- ¼ cup milk
- 3 tbsp butter, softened
- 1 cup shredded cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry the potatoes, then pierce them with a fork.
- Bake potatoes for 50–60 minutes until tender. Remove from oven and let cool slightly.
- Cut each potato in half lengthwise. Scoop out the insides, leaving a thin shell, and place the scooped-out potato in a mixing bowl.
- Mash the potato insides with sour cream, milk, butter, ¾ cup cheese, bacon, green onions, salt, and pepper.
- Spoon the mixture back into the potato shells and place them on a baking sheet.
- Sprinkle the tops with remaining cheese and bake for another 15–20 minutes until the cheese is melted and bubbly.
- Serve hot and garnish with extra green onions if desired.
Notes
- For added flavor, mix in garlic powder or paprika.
- Make ahead: Prepare the potatoes up to the second bake, then refrigerate. Bake when ready to serve.
Nutrition
- Serving Size: 1 potato half
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
Find it online: https://elianarecipes.com/twice-baked-potatoes-recipe/