Description
This Twice Baked Potatoes recipe delivers a comforting blend of creamy mashed potato filling mixed with cheese, sour cream, and bacon, all baked inside crispy potato skins for a satisfying side dish or light meal. Perfect for family dinners or holiday gatherings, it combines classic flavors with a great presentation.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- 1/4 cup sliced green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Prepare and bake potatoes: Preheat your oven to 400°F. Scrub the potatoes clean and use a fork to poke several holes in each potato. Rub each potato all over with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 55 to 70 minutes, or until they are tender when pierced with a fork.
- Cool and scoop out flesh: Once baked, allow the potatoes to cool for about 10 minutes until they are safe to handle. Slice each potato in half lengthwise and carefully scoop out the interior flesh into a mixing bowl, leaving a thin layer of potato inside the skins to maintain their shape.
- Mash and mix filling: Mash the scooped-out potato flesh with a fork or potato masher until smooth. Add softened butter, sour cream, milk, garlic powder, black pepper, half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions. Stir everything together until smooth and creamy.
- Refill potato skins: Spoon the creamy potato mixture back into the hollowed potato skins, shaping it so that it mounds slightly on top. Sprinkle the remaining shredded cheddar cheese and crumbled bacon over the filled potatoes.
- Second bake and broil: Return the filled potatoes to the oven and bake for an additional 12 to 15 minutes until the cheese melts and becomes lightly golden. For an extra crispy top, broil the potatoes for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and serve: Remove the potatoes from the oven and garnish with the remaining sliced green onions. Optionally, sprinkle a little paprika on top for color and mild flavor enhancement. Serve the twice baked potatoes hot.
Notes
- The russet potatoes are ideal for baking due to their starchy texture and fluffy interiors.
- To save time, you can bake the potatoes in advance and refrigerate them, then prepare the filling and re-bake when ready to serve.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or extra cheese.
- Adjust seasoning to taste, especially salt and pepper, based on your preferences.
- Broiling should be done carefully and watched at all times to prevent burning the cheese topping.
