Description
Twice Baked Potatoes are a deliciously indulgent side dish with creamy mashed potato filling, melted cheese, crispy bacon, and a crispy, golden exterior. Perfect for any meal!
Ingredients
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4 russet potatoes
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Olive oil
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Salt
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â…“ cup sour cream
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2 tablespoons butter
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½ cup Monterey Jack cheese, finely shredded
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1 cup cheddar cheese, finely shredded (reserve ¼ cup for topping)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon black pepper
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¼–⅓ cup milk (as needed)
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2 slices bacon, cooked until crispy and chopped
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1 scallion, thinly sliced for garnish
Instructions
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Bake Potatoes: Preheat the oven to 400°F (200°C). Scrub potatoes, dry, and rub them with olive oil and salt. Place them directly on the oven rack and bake for 45-60 minutes until tender.
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Prepare Filling: Once baked, let potatoes cool slightly. Slice them in half lengthwise and scoop out the insides, leaving a thin shell. Mash the scooped potato with sour cream, butter, Monterey Jack cheese, ¾ cup cheddar cheese, garlic powder, onion powder, salt, pepper, and milk until smooth and creamy.
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Stuff & Top: Spoon the creamy filling back into the potato skins. Top with the reserved cheddar cheese and chopped bacon.
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Bake Again: Return stuffed potatoes to the oven and bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly.
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Garnish & Serve: Top with sliced scallions and serve hot.
Notes
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Bacon: Feel free to substitute with turkey bacon for a lighter version.
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Cheese: You can mix up the cheeses for variety—try using a sharp cheddar or even adding some Parmesan.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 305 kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg