Twice Baked Potatoes
User Reviews
5.0
18 reviews
Excellent
Twice Baked Potatoes
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A true steakhouse classic, Twice Baked Potatoes are doubly delicious and easy to make ahead. These show-stealers are loaded up with lots of cheddar, bacon, and scallions for major flavor in every bite.
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Ingredients
- 4 medium Russet potatoes scrubbed and dried (about 2 pounds, see note 1)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese divided
- 1/2 cup milk
- 1/4 cup butter cut into tablespoons (1/2 stick)
- 1 bunch scallions divided (about 1 cup, see note 2)
- 8 lices cooked bacon crumbled
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork.
- Rub each potato all over with olive oil, then season generously with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper divided among all 4 potatoes).
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes.
- Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl. Mash the potatoes until smooth.
- Add sour cream, 1/2 cup cheese, milk, butter, 1/2 cup scallions, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Spoon the potato mixture into the skins, mounding it high (I use a large OXO scoop, a size 20 portioner, and do 2 heaping scoops per potato). Divide the remaining cheese and scallions over the tops and garnish with bacon, pressing the toppings in.
- Return potatoes to oven and bake until heated through, about 15 to 20 minutes longer.
Notes
- Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
- Scallions: Or substitute chives, dill, or your other favorite herbs.
- Yield: This recipe makes 8 servings from 4 potatoes, 1 stuffed half per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Stuffed potatoes (before the second bake) can be stored in the refrigerator for up to 3 days. For best results, wait to add extra toppings (cheese, scallions, bacon, etc) until you’re ready to bake them a second time.
- Freezer: Wrap stuffed potatoes (before the second bake) individually in aluminum foil and freeze for up to 3 months. Just make sure the potato has completely cooled before wrapping in foil, otherwise you risk food-borne illness.
Nutrition Information
Show Details
Serving
0.5potato
Calories
326kcal
(16%)
Carbohydrates
21g
(7%)
Protein
10g
(20%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
39mg
(13%)
Sodium
327mg
(14%)
Potassium
567mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
629IU
(13%)
Vitamin C
7mg
(8%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1/2 potato each)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 0.5potato | |
| Calories | 326kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 327mg | 14% |
| Potassium | 567mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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