Twice Baked Potatoes
A creamy, cheesy treat made with baked russet potatoes, perfect as a side or main dish. Customize with your favorite toppings for a delightful meal.
Ingredients
Main Ingredients
- 4 large large russet potatoes Best for a fluffy texture.
- 1 cup sour cream Adds creaminess.
- ⅓ cup butter Use unsalted for better control of seasoning.
- ⅓ cup milk Adjust for desired consistency.
- 1 cup shredded cheddar cheese Divided; use extra for topping.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
- 6 strips bacon Cooked and chopped.
- ¼ cup chopped green onions For topping and mixing.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with foil.
- Clean the potatoes and poke each one with a fork to prevent bursting.
- Bake the potatoes until they are tender, about 80 minutes.
- Remove the potatoes from the oven and let them cool enough to handle.
- While the potatoes are baking, cook the bacon and cut it into small bits.
- Cut each baked potato in half lengthwise and scoop out the insides, keeping the skins intact.
Mixing
- In a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of the bacon bits, and half of the green onions. Mix everything together with a hand mixer until creamy.
Baking
- Scoop the potato mix back into each skin, dividing it evenly.
- Top each stuffed potato with the reserved cheddar cheese, remaining bacon bits, and green onions.
- Place the filled potatoes back on the baking sheet and bake for an additional 15 minutes.
Serving
- Serve and enjoy fresh!
Notes
Twice baked potatoes can be served alongside grilled meats, salads, or as part of a hearty meal. Garnish with extra green onions or sour cream as desired. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.