Twice Baked Cheddar Potatoes

Indulge in the ultimate comfort food with these Twice Baked Cheddar Potatoes, a crowd-pleasing side dish that's loaded with creamy, cheesy goodness. Made with fluffy russet potatoes, tangy sour cream, and rich cheddar cheese, these stuffed potatoes are elevated with crispy bacon, a hint of garlic, and a sprinkle of fresh green onions for a burst of flavor in every bite. Baked to perfection twice—first to tenderize the potatoes and then to melt the cheesy topping—this recipe is a perfect balance of crispy potato skins and creamy, savory filling. Whether you're hosting a dinner party, whipping up a holiday feast, or simply craving a hearty dish, these twice baked potatoes are sure to steal the spotlight.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Unsalted butter
• 0.5 cup Sour cream
• 0.25 cup Whole milk
• 1.5 cups Cheddar cheese, shredded
• 3 stalks Green onions, finely chopped
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Bacon, cooked and crumbled
• 1 tablespoon Olive oil

Directions

Step 1

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

Step 2

Scrub the potatoes clean and dry them thoroughly. Pierce each potato several times with a fork, rub them with olive oil, and place them on the prepared baking sheet.

Step 3

Bake the potatoes for 50-60 minutes, or until they're tender when pierced with a knife. Remove from the oven and let cool for 10-15 minutes, until cool enough to handle.

Step 4

Cut the potatoes in half lengthwise. Carefully scoop out the potato flesh into a large mixing bowl, leaving a thin layer in the skins to hold their shape. Place the potato skins back on the baking sheet.

Step 5

In the mixing bowl with the potato flesh, add the unsalted butter, sour cream, whole milk, garlic powder, salt, and black pepper. Mash until smooth and creamy.

Step 6

Stir 1 cup of the shredded cheddar cheese, 2 chopped green onions, and the crumbled bacon into the mashed potato mixture. Adjust seasoning if needed.

Step 7

Spoon the filling mixture evenly back into the potato skins, mounding it slightly. Top each potato with the remaining shredded cheddar cheese.

Step 8

Return the filled potato skins to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the potatoes from the oven, garnish with the remaining green onion, and serve warm. Enjoy!

Nutrition Facts

Serving size	1794.2 grams (1794.2g)

Amount per serving	% Daily Value*
Calories	3330

Total Fat 193.30g	248%
Saturated Fat 99.60g	498%
Polyunsaturated Fat 1.40g
Cholesterol 506mg	169%
Sodium 5871mg	255%
Total Carbohydrate 288.20g	105%
Dietary Fiber 22.60g	81%
Total Sugars 25.60g
Protein 130.70g	261%

Vitamin D 63IU	314%
Calcium 1677mg	129%
Iron 17mg	93%
Potassium 7876mg	168%

*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: 50.9%

Protein: 15.3%

Carbs: 33.8%