Twice Baked

Indulge in the irresistible comfort of "Twice Baked" potatoes—an elevated take on a classic side dish that's all about creamy, cheesy decadence with a crispy, golden finish. Perfectly baked Russet potatoes are hollowed out and mashed with a rich blend of butter, sour cream, and milk, then infused with shredded cheddar cheese, crumbled bacon, and bright green onions for a flavor-packed filling. Once stuffed back into their crispy potato shells, these loaded delights are baked to perfection, creating a harmonious balance of soft, fluffy interiors and a savory, gooey topping. With minimal prep and an enticing combination of ingredients, these twice-baked potatoes are a versatile crowd-pleaser, whether served as a side dish, appetizer, or standalone indulgence. A must-try for fans of comfort food, these potatoes are easy to customize and guaranteed to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 4 tablespoons Unsalted butter
• 0.5 cup Sour cream
• 0.25 cup Whole milk
• 1 cup Shredded cheddar cheese
• 4 slices Cooked bacon, crumbled
• 2 tablespoons Green onions, chopped
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

Step 2

Wash and scrub the Russet potatoes thoroughly. Pat them dry with a kitchen towel.

Step 3

Rub the potatoes with olive oil and sprinkle with salt. Place them on the prepared baking sheet.

Step 4

Bake the potatoes in the preheated oven for 50–60 minutes, or until tender when pierced with a fork.

Step 5

Once cooked, remove the potatoes from the oven and let them cool for about 10 minutes, or until safe to handle.

Step 6

Carefully cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato around the skin to form a sturdy shell. Place the scooped-out flesh in a large mixing bowl.

Step 7

Mash the potato flesh with a fork or potato masher. Add butter, sour cream, and milk, and mix until smooth and creamy.

Step 8

Stir in half the shredded cheddar cheese, crumbled bacon, green onions, salt, and ground black pepper. Mix well to combine.

Step 9

Spoon the potato mixture back into the potato shells, distributing it evenly among all 8 halves.

Step 10

Sprinkle the remaining shredded cheddar cheese on top of each filled potato.

Step 11

Return the stuffed potato halves to the baking sheet and bake in the oven for an additional 15–20 minutes, or until the cheese is melted and golden brown.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Optionally, garnish with extra green onions or a dollop of sour cream.

Nutrition Facts

Serving size	1606.2 grams (1606.2g)

Amount per serving	% Daily Value*
Calories	2585

Total Fat 136.50g	175%
Saturated Fat 75.20g	376%
Polyunsaturated Fat 1.40g
Cholesterol 346mg	115%
Sodium 4012mg	174%
Total Carbohydrate 280.10g	102%
Dietary Fiber 21.40g	76%
Total Sugars 24.80g
Protein 81.10g	162%

Vitamin D 27IU	134%
Calcium 1245mg	96%
Iron 15mg	83%
Potassium 7045mg	150%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 12.1%

Carbs: 41.9%