Description
This classic Twice Baked Potato recipe features crispy baked Russet potato skins filled with a creamy, cheesy potato mixture enriched with sour cream, butter, and milk. Topped with crispy bacon bits and green onions, these delicious potatoes make the perfect comforting side dish or a hearty snack.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
- 3 Tbsp olive oil
- ½ tsp salt (for coating potatoes)
Potato Filling
- ½ cup sour cream
- ¼ cup whole milk
- 4 Tbsp unsalted butter
- 1 ¼ cup shredded cheese, divided (cheddar recommended)
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup bacon bits
Garnish
- Bacon bits
- Green onion, sliced
- Sour cream
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F. Rinse and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a paper towel to ensure crisp skins.
- Bake the potatoes: Arrange the potatoes on a baking sheet. Drizzle them with olive oil and sprinkle with salt to season the skins. Bake at 425°F for 50-55 minutes or until a fork easily pierces the center.
- Scoop out potato flesh: Remove the baked potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out the inside flesh into a bowl, leaving the skins intact and on the baking sheet.
- Prepare the filling: Mash the scooped-out potato with a mixer or masher. Blend in the sour cream, whole milk, unsalted butter, cheese (reserve some for topping), salt, black pepper, and bacon bits until the mixture is smooth and creamy.
- Stuff the potato skins: Spoon the creamy potato mixture back into the potato skins evenly. Sprinkle the remaining shredded cheese and additional bacon bits on top.
- Bake the stuffed potatoes again: Return the stuffed potatoes to the oven at 350°F. Bake for 15-20 minutes or until the cheese on top is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with sliced green onions, extra bacon bits, and a dollop of sour cream. Serve warm for best flavor.
Notes
- Use large, blemish-free Russet potatoes for the best texture and flavor.
- Don’t be shy with the toppings—extra bacon, cheese, green onions, and sour cream enhance the dish’s richness.
- The amounts of butter, milk, and sour cream are essential to achieve a creamy and flavorful filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or in the oven at 350°F for 10 minutes until warmed through.
Nutrition
- Serving Size: 1 stuffed potato half (approx. 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
