The Absolute Best Ever Twice Baked Potatoes
User Reviews
4.8
The Absolute Best Ever Twice Baked Potatoes
Description
The potatoes are first baked whole until soft, then halved and the insides scooped out while leaving some for structure. The filling blends the potato flesh with butter, sour cream, and cream cheese for creaminess, adjusted with milk for the preferred texture. Cooked sliced bacon and shredded cheddar cheese are mixed in for savory flavor and texture contrasts. Chopped green onions add fresh brightness.
The filling is spooned back into the potato shells, topped with additional cheddar cheese, and baked again until the tops are browned and slightly crispy. The dish combines soft, creamy filling with a slightly crisp cheese topping and smoky bacon pieces, creating a comforting side or main.
These twice baked potatoes freeze well and can be kept for up to three months, allowing for make-ahead convenience. Reheat thoroughly to restore texture before serving.
Ingredients
- 4 russet potatoes large baking
- 6-8 lices Bacon
- 1/4 cup sour cream
- 1/2 cup cream cheese
- 1/2 cup milk
- 1/2 cup butter
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese shredded, or so
- green onions
Instructions
- Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
- Start your bacon cooking, chop it into little slices and cook in a pan.
- Slice the potatoes in half when they are cool enough to handle.
- Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
- Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
- Add milk until they are the perfect texture for your palate.
- Mix in the seasoning salt and pepper.
- Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
- Add in green onion to taste, start with a 1/4 cup.
- Stuff the potatoes with the filling and add the rest of the cheese on top.
- Bake at 350 degrees for 15 minutes.
- Serve these with sour cream sprinkled with a little seasoning salt.
Notes
- These twice baked potatoes can be frozen for up to three months for convenient reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 384kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 77mg | 26% |
| Sodium | 507mg | 21% |
| Potassium | 549mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 160mg | 16% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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