Twice Baked Potatoes Recipe

I love making Twice-Baked Potatoes because they are the perfect blend of comfort and flavor. The creamy interior made luscious with sour cream, milk, and melted butter pairs beautifully with the sharpness of cheddar cheese.

I always add a sprinkle of crumbled bacon and sliced green onions for extra texture and taste. And while I usually make these as a side dish, they can easily work as a main one, especially if you want to treat yourself.

I use russet potatoes for both their size and the fluffy consistency they yield when cooked. These are seasoned and baked once before being cooked again with all the delicious stuff that gets mixed into the creamy interior.

And when all’s said and done, I would unabashedly claim these make for one killer side dish.

Ingredients

The carbohydrates and fiber in russet potatoes provide a plentiful supply of energy, helping you reach your daily intake.

The National Institutes of Health recommends that an adult eat about 10 to 15 grams of fiber daily, depending on gender and age.

Potatoes can contribute a large portion of this nutrient to your diet.

Sour cream contributes creaminess and tanginess and is also a source of fat and calcium.

Butter with no added salt: Robust and rich in flavor; enhances creaminess; has fat and calories.

Protein and calcium abound in Cheddar Cheese, along with a strong, savory flavor.

Bacon that has been fried or cooked: Contributes protein, a crisp texture, and an element of smokiness.

Green onions: Supply a fresh, mild onion taste, along with vitamins and many antioxidants.

Ingredient Quantities

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 cup shredded cheddar cheese, divided
• 1/4 cup crumbled cooked bacon
• 2 green onions, sliced
• Salt, to taste
• Black pepper, to taste

Instructions

1. Your oven should be set to 400°F (200°C) for preheating. The russet potatoes need to be washed and dried very well before being pocked with a fork in several places.

2. Put the potatoes straight onto the oven rack and bake them for 50-60 minutes, or until you can easily pierce them with a fork.

3. After they have been baked, allow the potatoes to cool for about 10 minutes. Carefully cut each potato in half lengthwise.

4. With a spoon, scoop out the insides of each potato half into a bowl, leaving about 1/4 inch of potato in the skin to form a shell.

5. Include the sour cream, milk, melted butter, half of the shredded cheddar cheese, crumbled bacon, and sliced green onions in the bowl with the scooped-out potato flesh.

6. Add salt and black pepper to taste and mash until smooth and well combined.

7. Spoon the blended potato mixture back into the potato skins, heaping it slightly.

8. Set the baking sheet with the potato halves in it. Evenly distribute the remaining shredded cheddar cheese atop the potato halves.

9. The potatoes should be placed in the oven again and baked at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.

10. Take the potatoes out of the oven and allow them to cool a bit before you dig in. You can garnish them with a bit more of the bacon you already made, and with sliced green onions, if you want. Either way, these bacon and green onion twice-baked potatoes are a dish you’ll definitely want to tuck into!

Equipment Needed

1. Oven
2. Fork
3. Knife
4. Spoon
5. Bowl
6. Baking sheet

FAQ

• Q: Can I make these twice baked potatoes in advance?You can prepare the potatoes all the way through to the second bake, then store them in the refrigerator, and bake them when you’re ready to serve.
• Q: How do I know when the potatoes are ready for the first bake?A: When the potatoes are done, they will be tender all the way through, and a fork will easily pierce the center. This will usually happen after about 45 to 60 minutes at 400°F (200°C).
• Q: Can I use a different type of cheese?Absolutely! You can use other cheeses in place of cheddar. Try Monterey Jack, Gruyere, or a cheese blend.
• Q: Is there a way to make this recipe healthier?A: For a lighter version, substitute Greek yogurt for sour cream, use turkey bacon instead of regular bacon, and reduce the amount of cheese.
• Q: What can I serve with twice baked potatoes?
  A: They pair well with a variety of main dishes like grilled steak, chicken, or alongside a fresh salad for a complete meal.
• Q: How do I store leftovers?To keep uneaten twice-baked potatoes, place them in a sealed container and store them in the cooler compartment of your refrigerator. They can hang out in there for about 3-5 days. When you’re ready to eat them, give them a good reheat in the microwave or oven.

Substitutions and Variations

Use Greek yogurt instead of sour cream for a murkier, healthier alternative.
If you want a dairy-free alternative, substitute almond or soy milk for the milk.
Replace unsalted butter with olive oil to switch up the flavor profile while still keeping it plant-based.
Substitute Monterey Jack or Colby for Cheddar when you want a cheese sauce that tastes milder.
For a different take on the classic bacon flavor, substitute turkey bacon or crispy pancetta for the bacon.