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Twice Baked Potatoes
These creamy twice-baked spuds are the perfect side dish or lunch! Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 222 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6 small Russet potatoes or baking potatoes
- ⅓ cup sour cream
- ½ teaspoon garlic powder
- ¼ cup salted butter
- ½ cup warm milk or buttermilk, if needed
- 1 tablespoon chopped fresh chives or green onions, additional for serving
- 6 slices Bacon cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional)
- 1 ½ cups shredded sharp cheddar cheese divided
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they're cool enough to handle.
- Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
- In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
- Fold in chives, bacon, and ¾ cup cheddar cheese.
- Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
- Bake for 15-20 minutes or until heated through and cheese is melted.
Cup of Yum
Notes
- Potatoes can also be baked in the
- air fryer
- or microwave.
- ⅛
- Potatoes can also be baked in the air fryer or microwave.
- Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
- Be sure to leave at least ⅛ to ¼-inch shell, so the skins don’t break or crack.
- Option: bake one extra potato in case one of the skins breaks. The shells can be filled more if you have extra filling.
- To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
- Prep Ahead: Twice-baked potatoes can be prepared up to 48 hours before baking. If the potatoes are cold, add 5-7 minutes to the baking time.
- How to Freeze: Prepare the potatoes as directed and freeze them on a baking sheet. Once frozen, transfer the potatoes to a freezer bag or airtight container.
- To Bake From Frozen: Place the frozen potatoes on a baking sheet and bake uncovered at 350°F for 35-40 minutes or until hot.
Nutrition Information
Calories
222
(11%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
214mg
(9%)
Potassium
412mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
325IU
(7%)
Vitamin C
5mg
(6%)
Calcium
133mg
(13%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222 | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 214mg | 9% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 133mg | 13% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.