Description
Twice Baked Potatoes: Crispy outside, creamy inside. Made with bacon, cheese, and chives. Perfect for a crowd-pleasing, comforting side dish.
Ingredients
Scale
- 4 large russet potatoes (about 10–12 oz/280-340g each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (for the skins)
- 4 tablespoons (56g) unsalted butter, softened
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) milk, warmed
- 1 cup (113g) shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the potatoes Preheat your oven to 400°F (200°C). Thoroughly wash and dry the russet potatoes, then use a fork to prick them 8-10 times all over. Rub each potato with olive oil and sprinkle generously with kosher salt. Place the potatoes directly on the middle oven rack with a baking sheet on the lower rack to catch any drippings. Bake for 50-60 minutes, until the skins are crisp and a knife easily pierces through to the center.
- Step 2: Prepare the filling Once the potatoes are cool enough to handle (but still warm), cut them in half lengthwise. Using a spoon, carefully scoop the flesh into a large mixing bowl, leaving about a 1/4-inch thick shell of potato and skin. Place the empty potato skins on a baking sheet. Add the softened butter to the warm potato flesh and mash until mostly smooth. Stir in the sour cream, warm milk, half the cheddar cheese, most of the bacon (save some for topping), most of the green onions (reserve some for garnish), garlic powder, and onion powder. Season with salt and pepper to taste, mixing until well combined but still fluffy.
- Step 3: Fill and bake again Reduce the oven temperature to 375°F (190°C). Spoon or pipe the filling back into the potato shells, dividing it evenly among them. Don’t be afraid to mound the filling high—it’s part of the signature look of Twice Baked Potatoes! Sprinkle the remaining cheddar cheese over the tops. Bake for 20-25 minutes, until the cheese is melted and the tops begin to turn golden brown. For extra crispness, you can switch to the broiler for the last 2-3 minutes, but watch carefully to prevent burning.
- Step 4: Garnish and serve Remove your Twice Baked Potatoes from the oven and let them rest for 5 minutes. Top with the reserved bacon crumbles and sliced green onions. For an extra special touch, add a small dollop of sour cream on top of each potato. Serve while still hot as a substantial side dish or even a main course paired with a crisp green salad.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 potato
- Calories: 375
- Sugar: 2g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg