Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
In this Twice Baked Potatoes recipe, russet potatoes are first scrubbed, rubbed with canola oil, and baked at 400 degrees until tender. After baking, each potato is halved horizontally, and the insides are scooped out, leaving a thin wall to hold the filling. The potato flesh is mixed with unsalted butter, crumbled cooked bacon, sour cream, cheddar cheese, milk, kosher salt, black pepper, and most of the sliced green onions.
The mixture is spooned back into the potato skins, topped with remaining cheddar cheese, and baked again for about 18–20 minutes until the cheese melts and slightly browns. The dish balances creamy and smoky flavors with a tender potato crust. The combination of sour cream and green onions adds freshness and tang.
These potatoes work well as a side or a comforting main dish. Garnishing with remaining green onions adds color and a mild onion flavor. Timing and potato size influence bake times, ensuring tender interiors and crisp exteriors.
Utilize kitchen timers if helpful to track baking phases precisely. Ensure bacon is well cooked and crumbled before mixing for even distribution.
Ingredients
- 8 russet potato washed, scrubbed and dried
- 2 tablespoons canola oil
- 1 cup butter unsalted
- 6 lices Bacon cooked and crumbled
- 1 cup sour cream
- 1 1/2 cups cheddar cheese divided
- 1 cup milk whole
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1/2 cup green onions sliced thinly
Instructions
- Preheat the oven to 400 degrees and rub the canola oil over the potatoes, place them on a baking sheet and bake for 60 minutes.
- Cut the potatoes in half horizontally and scoop out all but 1/2 inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper and most of the green onions and mix well together.
- Scoop the mixture back into the potato halves, top with remaining cheddar cheese and bake for 18-20 minutes before garnishing with remaining green onions.
Notes
- Preheat oven to 400 degrees and rub potatoes with canola oil for crisp skins.
- Use kitchen timers during baking for precise cooking.
- Cook and crumble bacon thoroughly before mixing into potato filling.
- Garnish with remaining green onions for color and mild flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 56mg | 19% |
| Sodium | 436mg | 18% |
| Potassium | 523mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 129mg | 13% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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