5.0 from 33 votes
Twice Baked Potatoes Recipe
Put your chef coat on and make these homemade restaurant-quality twice baked potatoes that are stuffed up with bacon and cheddar cheese.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 6
Calories: 535 kcal
Course:
Side Dish
Cuisine:
French , American
Ingredients
- ½ cup olive oil
- 3 tablespoons sea salt
- 6 large baking potatoes
- 3 ounces shredded cheddar cheese
- 8 diced crisp cooked bacon
- 1/3 cup sliced chives or green onions
- 1/3 cup sour cream
- 1 ½ sticks melted unsalted butter
- Sea salt and 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
- Chef Notes:
- Make-Ahead: Eat these as soon as they are finished, but you can make these up to two days ahead of time.
- How to Reheat: Place them in a pan and bake in the oven at 350° for 12-15 minutes or until warmed.
- How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- You can also use different types of cheese instead of cheddar.
- If the potatoes are coated in too much salt, feel free to season to your desire.
- There will be a lot of salt and olive oil leftover from the baking potatoes.
- Feel free to mash the potato stuffing together using a hand masher or beaters.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
37g
(57%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
3793mg
(158%)
Potassium
994mg
(28%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
296IU
(6%)
Vitamin C
13mg
(14%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
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.