Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings
These Twice Baked Potatoes are the perfect side dish you will ever have today! Packed with incredible flavors, these treats are surely going to be a hit at dinner! Try it now. Enjoy!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 green onions (chopped)
½ c milk
3 tbsp canola oil
¼ c salted butter
Salt and pepper
4 ounces of cream cheese
1 ½ c shredded cheddar cheese (divided)
½ c sour cream (or more to get texture creamy)
¾ c crumbled bacon (cooked and crumbled, divided)
4 large Russet baking potatoes
Directions:
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Place the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Use a fork to poke small holes all over them.
Drizzle oil and sprinkle salt and pepper over the potatoes, then rub each until coated. Arrange them in a single layer on a baking sheet.
Put the baking sheet in the preheated oven and bake the potatoes for about 45 minutes or until easily pierced with a fork.
Remove the potatoes from the oven and let them cool for at least 10 minutes at room temperature.
Adjust the heat of the oven down to about 350 degrees F.
Slice the potatoes into two, then scoop out the flesh, leaving only about 1/4 of it in each slice. Put the flesh into a mixing bowl. Set aside the skins for later use.
Add 1 cup of cheese, sour cream, cream cheese, butter, bacon, chopped onions, and milk into the bowl with the potato flesh.
Mash everything until well incorporated.
Stuff each potato skin with the mixture, then top each with cheese and bacon. Bake for 10 minutes or until the cheese turns golden brown.
Serve and enjoy!
Nutrition Facts:
Calories: 391 kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg
Ingredients
- 2 green onions (chopped)
- ½ c milk
- 3 tbsp canola oil
- ¼ c salted butter
- Salt and pepper
- 4 ounces of cream cheese
- 1 ½ c shredded cheddar cheese (divided)
- ½ c sour cream (or more to get texture creamy)
- ¾ c crumbled bacon (cooked and crumbled, divided)
- 4 large Russet baking potatoes
Instructions
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Place the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Use a fork to poke small holes all over them.
Drizzle oil and sprinkle salt and pepper over the potatoes, then rub each until coated. Arrange them in a single layer on a baking sheet.
Put the baking sheet in the preheated oven and bake the potatoes for about 45 minutes or until easily pierced with a fork.
Remove the potatoes from the oven and let them cool for at least 10 minutes at room temperature.
Adjust the heat of the oven down to about 350 degrees F.
Slice the potatoes into two, then scoop out the flesh, leaving only about 1/4 of it in each slice. Put the flesh into a mixing bowl. Set aside the skins for later use.
Add 1 cup of cheese, sour cream, cream cheese, butter, bacon, chopped onions, and milk into the bowl with the potato flesh.
Mash everything until well incorporated.
Stuff each potato skin with the mixture, then top each with cheese and bacon. Bake for 10 minutes or until the cheese turns golden brown.
Serve and enjoy!
