5 from 6 votes
Twice Baked Potatoes
These twice-baked potatoes are deliciously crispy, creamy, cheesy, and everyone's favorite side dish or appetizer for holiday parties! Watch the video below to see how I make this in my kitchen!
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings:
8
servings
Calories:
258 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 russet potatoes large
- 4 lices Bacon
- ½ cup sour cream
- ⅓ cup milk whole
- 4 tablespoons butter
- ¾ cup cheddar cheese
- 3 tablespoons chives chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
- Bake the potatoes. Preheat the oven to 400F. Wash and dry the potatoes, then use a fork to prick the potatoes a few times. Place them on a parchment-lined baking sheet, then bake for 50 to 60 minutes, or until they're easily pierced with a knife.
- Cook the bacon. While the potatoes are baking, cook the bacon in a skillet over medium heat, until crispy. Transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
- Scoop out the potatoes. Remove the potatoes from the oven and let them cool to the touch. Slice them in half lengthwise and scoop out the flesh, leaving about ¼-inch rim around the potatoes. Place the potato flesh in a large mixing bowl.
- Mix the filling. To the mixing bowl of potato flesh, add the sour cream, milk, and butter. Use a potato masher or hand mixer to whip the ingredients together. Then stir in the crumbled bacon, ½ cup of cheese, and 2 tablespoons of chives.
- Fill the potato skins. Scoop the filling mixture back into the potato skins. Sprinkle the remaining cheddar cheese on top. Return the potatoes to the oven and bake for 15 to 20 minutes, or until the cheese is melted and lightly golden.
- Garnish and serve. Garnish with the remaining chives before serving.
Cup of Yum
Notes
- Larger potatoes will give you a more a more mounded filling. If you don’t have enough of the filling to make each serving substantial, you can toss one potato skin away and fill up the rest with the remaining filling.
- For storing in the fridge: Any leftovers can be stored in the fridge for 4 to 5 days.
- For storing in the freezer: Once frozen on a sheet pan or plate, place them in a storage container with parchment paper in-between the layers. This makes it easy to pull out a serving when the craving strikes!
- For reheating: Place them right in the oven frozen at 350°F in a baking dish and bake for about 50 minutes. Alternatively, if you're not worried about the outside getting re-crispy, you can microwave them until warmed through.
- How to make-ahead:You can bake the potatoes and mix the filling a day in advance. Store the potato skins in one container and the mixed filling in a separate container in the fridge. Then, simply fill the potato skins and bake them the second time when you're ready to serve them up.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
43mg
(14%)
Sodium
346mg
(14%)
Potassium
513mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
442IU
(9%)
Vitamin C
7mg
(8%)
Calcium
119mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 346mg | 14% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.