5 from 33 votes
Twice Baked Potatoes Recipe
This Twice Baked Potatoes Recipe features large baking potatoes roasted in olive oil and sea salt until tender. Potato flesh is scooped out and mixed with cheddar cheese, cooked bacon, green onions, sour cream, and melted butter, then returned to the shells and baked again. The result is a creamy, savory filling with a golden, slightly crispy top from cheese and bacon, balancing softness and slight crispness in each bite.
Prep Time
10 mins
Cook Time
1 hr 15 mins
Servings:
6
Calories:
535 kcal
Course:
Side Dish
Cuisine:
French, American
Ingredients
- ½ cup olive oil
- 3 tablespoons salt sea salt
- 6 baking potato large
- 3 ounces cheddar cheese shredded
- 8 Bacon diced, crisp, cooked
- 1/3 cup green onion or chives, sliced
- 1/3 cup sour cream
- 1 ½ unsalted butter sticks melted
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°.
- Add the olive oil and 3 tablespoons of salt to a bowl and mix until combined.
- Coat each potato in olive oil and salt, there will be a lot of oil and salt leftover.
- Place the potatoes on a cookie sheet tray lined with parchment paper and bake for 60 minutes.
- Remove the potatoes and let cool slightly. Cut in half or ¾ of the way on the side.
- Take the potato filling and place it in a mixing bowl and add in the cheese, bacon, green onions, sour cream, 1 stick of melted butter, salt, and pepper, and mix until combined in a stand mixer using the paddle attachment on low speed. Note: save a little cheese and bacon to the side.
- Stuff each hollowed-out potato shell evenly with the mixed stuffing using a spoon or a piping bag with a large star tip. Transfer the potatoes to a baking sheet tray lined with parchment paper.
- Brush the remaining ½ stick of melted butter over the top along with the extra cheese and bacon that were set to the side.
- Bake in the oven at 375° for 15 to 20 minutes or until browned on top.
- Garnish with any leftover green onions or chives?
Cup of Yum
Notes
- Make ahead by preparing up to two days in advance and refrigerating.
- Reheat in a 350°F oven for 12-15 minutes until warmed through.
- Store covered in the refrigerator up to 4 days or freeze up to 3 months; thaw before reheating.
- Variations can use different cheeses instead of cheddar.
- Adjust salt seasoning as coating use is generous; fill texture can be mashed manually if preferred.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
37g
(57%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
3793mg
(158%)
Potassium
994mg
(21%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
296IU
(6%)
Vitamin C
13mg
(14%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 3793mg | 158% |
| Potassium | 994mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.