Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
This recipe starts by baking whole russet potatoes until tender, then cooling briefly to handle. A seasoning mix of vegetable oil, Parmesan, salt, pepper, garlic powder, and paprika is brushed onto the potato skins for flavor and crispness. The potato flesh is mashed with sour cream, cheddar cheese, crumbled cooked bacon, and seasoning to create a creamy, savory filling.
The mixture is spooned back into the potato skins, topped with more cheddar cheese, and baked again until the cheese melts and turns golden. Fresh chopped chives add a mild onion flavor and color contrast to the finished dish.
These twice baked potatoes serve well as a side dish for dinners or a hearty snack. The layers of creamy filling, melted cheese, and crisped skins provide variety in texture and savory flavor enhancement from the bacon and seasoning blend.
The recipe includes options to make ahead by filling potatoes up to a day before baking for convenience, and it suggests variations such as swapping bacon for diced ham, sausage, or rotisserie chicken to change the flavor profile.
Ingredients
- 6-8 russet potato
- 3 tablespoons vegetable oil
- 1 tablespoon Parmesan Cheese grated
- ½ teaspoon salt
- black pepper dash
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups sour cream
- 2 cups cheddar cheese divided, shredded
- 4-6 lices Bacon crumbled, cooked
Topping
- chive chopped, fresh
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminium foil and set aside.
- Wash potatoes with a stiff brush and cold water, then pat dry. Pierce each potato with a fork about 8-12 times. Place potatoes on the baking sheet and bake for 1 hour.
- Let potatoes cool for 10–15 minutes.
- Meanwhile, in a small bowl, combine oil, Parmesan, salt, pepper, garlic powder and paprika. Mix well.
- Cut potatoes in half. Spoon out most of the insides and place in a large bowl, reserving potato skins.
- Brush oil-Parmesan mixture over the tops and bottoms of each potato skin.
- Lightly mash potato insides and mix in sour cream (you can use more or less to your liking), about 1 cup cheddar, bacon pieces, and more salt and pepper to taste. Mix well.
- Spoon mixture back into potato skins and discard any excess skins. Sprinkle potatoes with remaining 1 cup cheddar.
- Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.
Notes
- You can prepare the filled potatoes in advance and refrigerate them for up to 24 hours, then bake before serving for convenience.
- Variations include substituting the bacon with rotisserie chicken, buffalo chicken, diced ham, or cooked sausage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 323kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 352mg | 15% |
| Potassium | 628mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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