Twice Baked Potatoes

4.75 from 4 votes

Recipe from Two Peas and Their Pod

Salty and crisp baked potato shells stuffed with light and fluffy mashed potatoes, cheese, and bacon. These cheesy potatoes are a family favorite side dish and go great with any meal!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings:

Calories: 352kcal

Ingredients

For the potatoes:

4 medium russet potatoes (washed, dried, and rubbed lightly with oil)

For the filling:

6 tablespoons butter, at room temperature
1/2 cup sour cream, at room temperature
1/2 cup milk, at room temperature
3 pieces cooked bacon chopped
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 green onion, sliced
Kosher salt and pepper, to taste

For the topping:

1 cup shredded cheddar cheese
3 pieces cooked bacon chopped
1 tablespoon finely chopped chives
Kosher salt and black pepper to taste

Instructions

Preheat the oven to 400 degrees F. Poke the potatoes with a fork and place the potatoes on a large baking sheet. Bake for 45 minutes to 1 hour or until the potatoes are soft. Remove from the oven and turn the oven temperature to 375 degrees F.
With a sharp knife, slice the potatoes in half lengthwise. Carefully scoop out the flesh with a spoon, leaving about a 1/4-inch thickness of flesh in each shell. Put the potato flesh into a medium bowl and place the potato shells back on the baking sheet.
Add the butter, sour cream, milk, chopped bacon, cheese, garlic powder, paprika, green onion, salt and pepper to the potato flesh. Mash until desired consistency.
Fill the potato shells evenly with the mashed potato filling. Top each potato with a shredded cheese and place in the oven. Bake for 15 to 20 minutes or until the cheese is melted.
Remove from oven and top each potato with chopped bacon, chives, and season with salt and pepper. Serve warm.

Notes

Store leftover baked potatoes in the fridge for up to 4 days. Reheat in the oven.

Nutrition