Description
This Twice Baked Potato recipe offers a comforting and indulgent way to enjoy classic baked potatoes. Featuring creamy mashed potato filling mixed with sour cream, butter, milk, cheese, and bacon bits, then baked again for a melty, golden topping, these twice-baked potatoes are perfect as a hearty side dish or a satisfying main for any occasion.
Ingredients
Scale
Main Ingredients
- 4 large Russet potatoes
- 3 Tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup whole milk
- 4 Tbsp unsalted butter
- 1 1/4 cup shredded cheese, divided
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup bacon bits
Garnish
- Bacon bits
- Green onion
- Sour cream
Instructions
- Prepare the potatoes: Preheat your oven to 425°F. Rinse and scrub the potatoes thoroughly to remove any dirt, then pat them dry with a paper towel to ensure crisp skin when baking.
- Bake the potatoes: Arrange the potatoes on a baking sheet, drizzle them evenly with olive oil, and sprinkle with salt. Bake at 425°F for 50-55 minutes, or until a fork easily pierces the center, indicating they’re fully cooked.
- Scoop out the insides: Cut each baked potato in half lengthwise. Carefully scoop out the potato flesh into a bowl, leaving the skins intact on the baking sheet for stuffing.
- Prepare the filling: Mash the scooped potato flesh using a mixer or potato masher. Blend in the sour cream, whole milk, unsalted butter, part of the shredded cheese, salt, and black pepper until smooth and creamy.
- Stuff the potato skins: Spoon the creamy mashed potato mixture back into the potato skins, dividing evenly. Sprinkle the remaining shredded cheese and bacon bits on top for an added savory crunch.
- Bake again: Reduce oven temperature to 350°F. Bake the stuffed potatoes for 15-20 minutes, or until the cheese topping melts and turns golden.
- Garnish and serve: Remove the potatoes from the oven and garnish with additional bacon bits, chopped green onions, and a dollop of sour cream for freshness and flavor.
Notes
- Use good potatoes: Large russet potatoes without blemishes are best for optimal texture and taste.
- Don’t be shy on the toppings: Extra bacon, cheese, green onions, and sour cream are essential for that rich, indulgent flavor.
- Use the right amounts: The butter, milk, and sour cream quantities are necessary to achieve a properly creamy and luscious filling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in the microwave or bake in the oven at 350°F for 10 minutes for best results.
Nutrition
- Serving Size: 1 stuffed half potato
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
