Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
Twice Baked Potatoes use russet potatoes as the base, which are first baked whole until soft inside. After peeling back their skins, the potato flesh is combined with butter, sour cream, milk, salt, pepper, and shredded cheddar cheese to create a smooth, creamy mixture. Crispy cooked bacon adds a smoky, savory note, while green onions provide mild sharpness and freshness. The mixture is spooned back into the potato skins, topped with extra cheese and onions, and baked again until the cheese melts and the tops get lightly browned. This technique yields tender, flavorful potatoes with a rich and hearty filling nestled inside crisp skins.
The flavor balance highlights the creamy tang from sour cream with the savory bacon and sharp cheddar. Baking twice ensures a golden cheese crust while preserving the moist, fluffy inner texture. These potatoes can serve as a substantial side dish, pairing well with roasted meats or grilled vegetables. The recipe's detailed instructions for pre-baking the potatoes, cooking bacon separately, and carefully scooping and mixing the filling help achieve consistent texture and taste.
Ingredients
- 4 russet potato $3.18, 1/2 lb. each
- 1 Tbsp olive oil $0.11
- 4 oz Bacon $1.37
- 4 Tbsp butter $0.52
- 1/2 cup sour cream $0.62
- 1/4 cup milk $0.08
- 1/2 tsp salt $0.05, plus a pinch to season the potato skins
- 1/4 tsp black pepper $0.02, freshly cracked
- 3 green onion $0.36, sliced
- 1 1/4 cup cheddar cheese $1.49, shredded, divided
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
- Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
- Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
- Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
- Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
- Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
- Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
- Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1potato half | |
| Calories | 316kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Sodium | 413mg | 17% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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