Twice Baked Potatoes
User Reviews
4.1
39 reviews
Good
Twice Baked Potatoes
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The perfect baked potato exists! Each bite of these Twice Baked Potatoes is loaded with cheese, sour cream, onion, and the best part - bacon! Baked until bubbly and golden, this tried and true hit is great as an appetizer or side dish.
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Ingredients
- 3 large Russet potatoes scrubbed clean
- 2 tablespoon butter unsalted, softened
- 2 tablespoon sour cream
- ¼ cup milk
- 5 slices Bacon fried and chopped into small pieces
- ½ teaspoon pepper or to taste
- 1 cup Monterey jack cheese shredded
Optional Garnish
- 2 green onions chopped
- sour cream
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Instructions
Prep the Potatoes
- Prep: Preheat oven to 375°F. Place the potatoes on a baking sheet and bake for 1 hour or until the potatoes are fork tender and the skins are slightly crisp. Line a baking sheet with parchment paper.
- Slice: Let the potatoes cool a bit so that you can slice them. Cut off the end pieces from each potatoes and discard then slice each in about 4 equal slices, mine were about 1 inch or a bit less in thickness.
- Prep Skins: Lay the slices flat and using a round cookie cutter or a spoon, remove most of the insides. Leave a very thin rim of potato around the edge for structure, around ¼ to ½ inch. Place the potato skins on the prepared baking sheet.
Make the Filling
- Make the Filling: Add the scooped potato insides to the bowl of your mixer with the sour cream, butter, and milk. Mix until smooth. Add bacon, pepper, ½ cup of the cheese, and mix. Taste and season as desired.
Assemble and Bake
- Assemble: Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with the remaining cheese.
- Bake: Transfer the baking sheet to the oven and bake for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 2 to 3 minutes, watching very carefully so you won't burn them.
- Finish: Remove the baking sheet from oven and let the potatoes rest on the baking sheet for at least 10 minutes before removing them with a spatula and serving. Garnish with green onions and/or additional bacon pieces.
Notes
- Leftovers: Transfer the leftover twice baked potatoes to an airtight container, in a single layer as to not squish the filling. They will last 3-4 days in the fridge. Make sure the slices have fully cooled down to room temperature before storing them to avoid sweating.
- Reheating: While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
- Freezing: Make sure the potato slices are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months.
- Thawing: Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.
Nutrition Information
Show Details
Serving
2slices
Calories
342kcal
(17%)
Carbohydrates
35g
(12%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
42mg
(14%)
Sodium
240mg
(10%)
Potassium
845mg
(24%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
344IU
(7%)
Vitamin C
11mg
(12%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 342kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 42mg | 14% |
| Sodium | 240mg | 10% |
| Potassium | 845mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
39 reviews
Good
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