Twice Baked Potatoes

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings: servings

Calories: 254cal

Author: Ashley Fehr

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

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US Customary - Metric

Ingredients

4 small-medium russet potatoes
canola oil
salt
4 slices thick cut bacon
1 ¼ cup cheddar cheese (divided)
⅓ cup sour cream
¼ cup milk
1 green onion sliced
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder

Instructions

Preheat oven to 400 degrees F. Wash and scrub potatoes until clean. Dry with a clean, lint-free towel.
Rub each potato all over with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet.
Bake for 50–60 minutes, or until tender.
Meanwhile, chop and cook the bacon in a medium skillet until crispy. Remove from the pan and allow to drain on a paper towel.
Remove from the oven (turn the oven off for now), and allow to cool for 10–20 minutes until they are cool enough to handle.
Cut in half lengthwise and scoop out the centers, leaving the skin intact. Repeat until all are done.
If you are baking immediately, this is a good time to turn the oven back on. You can also prep, cover, and refrigerate up to 3 days before baking.
Place the potato flesh in a medium bowl. Mash with cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
Taste and adjust seasonings as desired before filling the potato shells with the mashed potato mixture. Sprinkle with the remaining cheese.
Bake at 400 degrees for 15 minutes or until hot and golden.

Video

Notes

Ingredients and Substitutions:

Potatoes: russet potatoes are preferred for baked potatoes because their skin gets ultra crispy while the interior stays fluffy. You can also try with any other type of potato, but results may vary.
Bacon: you can omit the bacon for a vegetarian option. You can also reserve the bacon fat and mash into the potatoes for a rich and decadent bacon flavor.
Cheese: you can use any kind of cheese here! Feel free to experiment and don't be afraid to add more or less according to your tastes.

Prep ahead instructions:

To make ahead, simply prepare up to the point of the second bake. Cover and refrigerate for up to 3 days before baking again.

Storage

Store: Leftover twice-baked potatoes can be stored in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge, and reheat in the oven or microwave until heated through.

Nutrition