Twice Baked Potatoes Recipe
These Twice Baked Potatoes are stuffed with creamy mashed potatoes loaded up with butter, cheese, bacon, green onion and seasonings! This easy to make side dish is perfect for entertaining! In fact it can be made ahead of time or even frozen to make things even easier.
Servings: 8
Equipment
Ingredients
- 3 lbs russet potatoes
- 2 tbsp olive oil
- 1 tsp coarse salt
- 3/4 cup sour cream
- 4 tbsp butter
- 3/4 cup milk
- slices bacon cooked and chopped
- 3 green onions diced
- 1 cup cheddar cheese shredded
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
Instructions
- Clean the potatoes and scrub them to ensure that all dirt is removed. Dry with a towel.
- Poke a fork into each potato 3-4 times on the top to make enough holes for moisture to escape the potato while baking.
- Coat with oil and sprinkle with coarse salt. Lay on large baking sheet.
- Bake at 375 for 45-60 mins until softened, a fork inserted in the potato should go in smoothly.
- Remove the potatoes from the oven and allow them to cool for about 10 minutes, or until you can handle them safely.
- Cut the very top off the potato and using a spoon scrape out the potato, leave about a 1/8 inch layer in the potato skin to help it hold it’s shape.
- Place the potato that is scooped out into a large bowl. Continue until all the potatoes are done.
- Add the chopped up bacon, shredded cheese, diced green onion, sour cream, butter, salt, pepper and garlic powder to the bowl with the potatoes. Using a potato masher, mash the potatoes and mix together all of the ingredients. Add in the milk. Mix together. Mash to desired consistency. Taste the potatoes and adjust flavors and seasonings as needed. Add milk as needed to get desired texture.
- Spoon the mashed potato mixture into the potato skins. I always fill the potatoes full, then add a scoop of mixture on top of each potato so that it is overflowing
- Sprinkle the tops with remaining shredded cheese, bacon bits, and chopped green onion. Place a small slice of butter on top of each potato.
- Broil for 5-10 minutes. Keep an eye on the potatoes, the cheese will melt, start to bubble and will start to brown. That is when you want to remove them.
- Remove the potatoes from the oven and allow them to cool for a couple minutes. Serve warm and enjoy!
Notes
- Cooking time can vary based on the size of the potatoes you’re cooking. If you are using large potatoes, they can take a bit longer. Always make sure you check that the potatoes have baked long enough; a fork should easily slide in and out showing that the potatoes will be easily mashed
- You can also bake the potatoes to soften them in the microwave, if you’re looking for a quicker method, and are only making 1-2 potatoes. To bake the potato in the microwave, follow the first steps to prepare the potato, but instead of putting in the oven, put into the microwave, cook on high heat for about 5 minutes, turn the potato and continue cooking for another 5. Check the consistency of the potato to determine if longer is needed.
- Freezing: Prepare the potatoes as directed in the recipe until the skins have been filled with the creamy filling. Then cool completely and freeze on a baking sheet. Let freeze overnight, then store in a freezer safe container or bag. To bake, preheat the oven to 350 degrees F, place the potatoes on a prepared baking sheet and bake for 35-40 minutes until heated through. Then add any toppings desired.
Nutrition
Serving: 1 | Calories: 452kcal | Carbohydrates: 57g | Protein: 14g | Fat: 21g | Cholesterol: 45mg | Sodium: 920mg | Sugar: 3g