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Twice Baked Potatoes Recipe

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4.4 from 2 reviews

This Twice Baked Potatoes recipe features crispy baked russet potatoes stuffed with a creamy mixture of butter, sour cream, milk, bacon, green onions, and cheddar cheese. Baked twice for the perfect golden and melty topping, these potatoes make a delicious and comforting side dish or snack that’s easy to prepare and sure to please a crowd.

Ingredients

Potatoes

  • 4 russet potatoes (½ lb. each)
  • 1 tbsp olive oil
  • Pinch of salt (to season potato skins)

Filling

  • 4 tbsp butter
  • ½ cup sour cream
  • ¼ cup milk
  • ½ tsp salt
  • ¼ tsp freshly cracked black pepper
  • 4 oz bacon
  • 3 green onions, sliced (divided)
  • 1¼ cup shredded cheddar cheese (divided)

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 400°F. Wash and dry the potatoes thoroughly, then prick each several times with a fork to allow steam to escape.
  2. Oil and Season Potatoes: Place potatoes on a parchment-lined baking sheet. Drizzle with olive oil and brush evenly over each potato. Sprinkle with a pinch of salt.
  3. Bake Potatoes: Bake in the preheated oven for 50-60 minutes, or until a fork pierces the potatoes easily. Larger potatoes may require closer to 60 minutes.
  4. Cook Bacon: While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and roughly chop once cooled.
  5. Cool and Halve Potatoes: Remove baked potatoes from the oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a ¼-inch rim to maintain the skins’ shape.
  6. Mix Filling: Place the scooped potato flesh into a large bowl and add butter, sour cream, milk, salt, and pepper. Mash or whip until light and fluffy.
  7. Add Bacon and Cheese: Fold the chopped bacon, half of the green onions, and ½ cup of cheddar cheese into the mashed potato mixture.
  8. Fill Potato Skins: Spoon about ⅓ cup of the potato mixture into each potato skin. Sprinkle the remaining cheddar cheese evenly on top.
  9. Second Bake: Return the stuffed potatoes to the oven and bake for about 20 minutes, or until heated through and cheese is melted.
  10. Finish and Serve: Garnish with the remaining sliced green onions and serve warm.

Notes

  • Choose russet potatoes for best texture and taste.
  • Use full-fat sour cream and butter for a creamy filling.
  • Adjust bacon quantity or omit for a vegetarian version.
  • Potato skins can be prepared in advance and assembled before the second bake.
  • Leftovers can be refrigerated and reheated in the oven for best results.
  • For a spicier variation, add a pinch of cayenne pepper to the filling.

Find it online: https://marthatasty.com/twice-baked-potatoes-recipe/