Yummy Twice Baked Potatoes
Welcome to comfort food heaven with these **Yummy Twice Baked Potatoes**—the ultimate side dish or standalone indulgence that’s sure to impress! Featuring crispy russet potato skins filled with a creamy, cheesy, and bacon-studded mashed potato mixture, this recipe offers layers of irresistible flavor and texture. Perfectly seasoned with a blend of sour cream, butter, and green onions, these potatoes are twice-baked to achieve the ultimate balance of crispy exteriors and fluffy, savory centers. Easy to customize and ideal for weeknight dinners, potlucks, or holiday feasts, these loaded twice-baked potatoes are as satisfying to make as they are to eat. With just 20 minutes of prep and plenty of cheesy goodness, this recipe is bound to become your go-to for a crowd-pleasing favorite!
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Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the potatoes thoroughly and dry them with a paper towel.
Step 3
Pierce each potato several times with a fork and rub them with olive oil.
Step 4
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
Step 5
Remove the potatoes from the oven and let them cool for about 10 minutes, until they are safe to handle.
Step 6
Cut each potato in half lengthwise and carefully scoop out the inside, leaving about 1/4 inch of potato flesh near the skin to create a sturdy shell.
Step 7
Place the scooped-out potato flesh into a large mixing bowl. Add the butter, sour cream, milk, salt, and pepper, and mash until smooth and creamy.
Step 8
Fold in 1/2 cup of shredded cheddar cheese, 2 slices of crumbled bacon, and half of the chopped green onions. Mix well.
Step 9
Spoon the potato mixture back into the potato shells, mounding it slightly.
Step 10
Top each filled potato with the remaining shredded cheese and crumbled bacon.
Step 11
Place the stuffed potato halves back on a baking sheet and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Step 12
Garnish with the remaining green onions and serve warm.
Nutrition Facts
| Serving size | 2098.6 grams (2098.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2790 |
| Total Fat 149.70g | 192% |
| Saturated Fat 79.00g | 395% |
| Polyunsaturated Fat 1.40g | |
| Cholesterol 374mg | 125% |
| Sodium 3166mg | 138% |
| Total Carbohydrate 287.40g | 105% |
| Dietary Fiber 36.90g | 132% |
| Total Sugars 24.10g | |
| Protein 92.10g | 184% |
| Vitamin D 27IU | 134% |
| Calcium 1322mg | 102% |
| Iron 15mg | 81% |
| Potassium 7406mg | 158% |
Source of Calories