Twice Baked Potatoes Recipe
Twice Baked Potatoes are a comforting and flavorful side dish featuring tender russet potato skins filled with a creamy mixture of potato, sour cream, butter, milk, cheddar cheese, bacon, and green onions. Baked twice for a crispy outer skin and a smooth, cheesy interior, they make a perfect accompaniment to any meal or a hearty snack.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 potato halves (4 whole potatoes) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Filling
- 1 cup sour cream
- ⅓ cup butter
- ⅓ cup milk
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 strips bacon
- ¼ cup chopped green onions
Instructions
- Prepare the Oven and Potatoes: Preheat your oven to 375°F (190°C) and line a baking sheet with foil. Clean the russet potatoes thoroughly and pierce them several times with a fork to allow steam to escape during baking.
- Bake the Potatoes: Place the potatoes on the prepared baking sheet and bake until tender, approximately 1 hour and 20 minutes. Meanwhile, cook the bacon until crispy, then chop into small bits. Once potatoes are baked, remove them from the oven and let them cool enough to handle safely.
- Scoop the Potatoes: Cut each baked potato in half lengthwise. Carefully scoop out the potato flesh, leaving the skins intact on the baking sheet.
- Make the Filling: In a medium bowl, combine the scooped potato flesh, sour cream, butter, milk, two-thirds of the shredded cheddar cheese, salt, pepper, half of the bacon bits, and half of the chopped green onions. Use a hand mixer to blend all ingredients until smooth and creamy.
- Refill the Potato Skins: Evenly spoon the creamy potato mixture back into each hollowed-out potato skin. After filling, top each potato half with the remaining cheddar cheese, bacon bits, and green onions for added texture and flavor.
- Final Bake: Return the filled and topped potato skins to the baking sheet and bake for an additional 15 minutes at 375°F (190°C), allowing the cheese to melt and the tops to become golden.
- Serve: Remove from the oven and serve immediately while warm, enjoying the delicious twice-baked goodness.
Notes
- Choose medium to large russet potatoes for best texture and sturdiness.
- Cooking the bacon ahead saves time during the baking process.
- For extra creaminess, you can add a little extra milk or sour cream to the filling.
- The baking time may vary slightly based on the size of the potatoes; test tenderness by inserting a fork.
- For a lower-fat option, substitute sour cream with Greek yogurt and use reduced-fat cheddar cheese.
- To make the dish vegetarian, omit bacon and consider adding sautéed mushrooms or caramelized onions as a topping.
Keywords: twice baked potatoes, potato side dish, cheesy potatoes, bacon potatoes, comfort food
Find it online: https://nataliereeve.com/twice-baked-potatoes-recipe/
