Twice Baked Potatoes Oamc

Elevate your potato game with these irresistible Twice Baked Potatoes OAMC (Once-A-Month Cooking)! This comforting classic features fluffy russet potatoes baked to perfection, then scooped and transformed into a creamy, savory filling made with butter, sour cream, cheddar cheese, and a touch of milk. Fold in crumbled bacon and fresh green onions for a burst of flavor, then pile the mixture back into the potato shells for a second bake that delivers golden, melty goodness. Perfect for meal prep, these stuffed potatoes can be frozen and reheated for a quick and hearty side dish or main course. Whether you're serving them fresh or pulling them from the freezer, these twice baked potatoes are the ultimate blend of convenience and comfort.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 6 pieces Large russet potatoes
• 0.5 cups Butter
• 1 cup Sour cream
• 0.25 cups Milk
• 1.5 cups Shredded cheddar cheese
• 0.5 cups Cooked and crumbled bacon
• 0.25 cups Green onions, chopped
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the russet potatoes thoroughly. Pat them dry with a clean towel.

Step 3

Using a fork, prick each potato several times to allow steam to escape during baking.

Step 4

Place the potatoes directly on the oven rack or on a baking sheet and bake for 60–65 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

Remove the potatoes from the oven and allow them to cool for about 10 minutes, or until they are cool enough to handle.

Step 6

Slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of flesh on the skin to maintain structure. Transfer the scooped-out potato flesh to a mixing bowl.

Step 7

To the potato flesh, add butter, sour cream, milk, 1 cup of shredded cheddar cheese, salt, and black pepper. Mash and mix until the mixture is smooth and creamy.

Step 8

Fold in the crumbled bacon and chopped green onions, reserving a small amount of both for garnish if desired.

Step 9

Spoon the potato mixture back into the potato shells, mounding it slightly.

Step 10

Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 0.5 cups of shredded cheddar cheese on top.

Step 11

If freezing for later, let the stuffed potatoes cool completely. Wrap each potato tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container or bag for up to 3 months.

Step 12

To bake immediately, reduce the oven temperature to 375°F (190°C) and bake for 15–20 minutes, or until the tops are golden and the filling is heated through.

Step 13

To reheat from frozen, unwrap the potatoes and bake at 375°F (190°C) for 30–35 minutes, or until heated through and the cheese is melted.

Step 14

Garnish with reserved bacon and green onions before serving, if desired.

Nutrition Facts

Serving size	2022.7 grams (2022.7g)

Amount per serving	% Daily Value*
Calories	3686

Total Fat 247.80g	318%
Saturated Fat 136.60g	683%
Polyunsaturated Fat 2.90g
Cholesterol 703mg	234%
Sodium 6444mg	280%
Total Carbohydrate 252.20g	92%
Dietary Fiber 28.70g	102%
Total Sugars 27.50g
Protein 127.50g	255%

Vitamin D 45IU	224%
Calcium 1768mg	136%
Iron 11mg	62%
Potassium 6494mg	138%

*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: 59.5%

Protein: 13.6%

Carbs: 26.9%