Best Ever Twice Baked Potatoes
These twice baked potatoes have super crispy skins and a creamy filling packed with cheese, bacon, and spices for the perfect side dish!
Equipment
- Hand mixer or potato masher
Ingredients
- 4 russet potatoes
- 2 tablespoons olive oil
- Sprinkle of salt
- 1/2 cup sour cream
- 4 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/3-1/2 cup milk
- 1 1/2 cup Monterey Jack Cheese finely shredded
- 6-7 slices cooked bacon crumbled and divided
- 4 green onions chopped and divided
Instructions
- Preheat the oven to 425 degrees F.
- Scrub the potatoes, and then dry them off with a paper towel. Rub them with olive oil and sprinkle salt over them. Poke them with a fork 4 times.
- Place them on a baking sheet and cook for 60-70 minutes, until the potatoes are tender to the touch or the fork easily pierce them.
- Reduce the temperature of the oven to 375 degrees.
- Allow the potatoes to cool slightly. Slice them in half lengthwise. Use a spoon to scoop out the middle of the potato leaving a thin wall of potato around the skin, to be able to hold the mixture. Place the potato scoopings into a large bowl.
- In the bowl, combine the potatoes with the sour cream, butter, seasonings, and milk. Use a hand mixer to blend the ingredients.
- Add half the bacon, half the green onions, and 1 ¼ cup shredded cheese.
- Fill each potato skin with the whipped potato mixture until they are all full. Sprinkle the tops with the remaining bacon and cheese.
- Bake for an additional 15-20 minutes until the cheese is melted.
- Remove from the oven and garnish with the remaining green onion.
Notes
- Russet potatoes work best because they aren't waxy and get a crispy skin.
- Let the potatoes cool for a few minutes after cooking them so they are easy to handle.
- Make sure to dry the potatoes thoroughly after washing them. This is key for the oil to stick to the potato and crisp up the skin.
- Carefully scoop out the insides, making sure not to break the skin which forms the ‘bowl’ for the filling.
- Reheat them in a preheated oven at 350 degrees F until they're warm and bubbly again.
Nutrition
Calories: 279kcalCarbohydrates: 21gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 50mgSodium: 578mgPotassium: 545mgFiber: 2gSugar: 2gVitamin A: 507IUVitamin C: 7mgCalcium: 206mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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