Prep Time: 15 mins | Cook Time: 1 hr | Rest Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 8
This Twice Baked Potato is one of the best potato recipes you can lay your hands on. It’s simple to pull off with impressive, creamy texture-loaded potatoes. Incredibly flavorful and one of the most loved potato side dishes at home!
Ingredients
3 tbsp canola oil
4 large Russet baking potatoes
4 oz. cream cheese
½ c. milk
½ c. sour cream (or more for extra texture creamy)
¼ c. salted butter
1 ½ c. shredded cheddar cheese (divided)
¾ c. crumbled bacon (cooked and crumbled, divided)
2 green onions (chopped)
salt and pepper
How to make Twice Baked Potatoes
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Wash the potatoes, then dry them. Using a fork, pierce the potato at least 2 to 3 times and rub them with oil, salt, and pepper on all sides.
Step 3: On a baking sheet, place the potatoes, Put in the preheated oven, and bake for approximately 45 minutes. Remember the baking time varies depending on the size of the potatoes. Once poke with a fork, the inside of the potato should be tender.
Step 4: When done, remove the potatoes from the oven and let them cool for at least 10 minutes. Decrease the oven temperature to 350 degrees F.
Step 5: In half lengthwise, slice the potatoes. Scoop the flesh using a spoon and place it into a large bowl, making sure to leave about 1/4-inch of flesh on the skin to hold the filling.
Step 6: Add the sour cream to the potato flesh along with cream cheese, milk, butter, bacon, chopped onions, and a cup of cheese.
Step 7: mash the mixture using a potato masher until well blended and smooth. I like to leave the potato with a bit of chunk. Now, into the potato skin, spoon the mixture and top each with the rest of the cheese and bacon. Place in the oven and resume baking for another 10 to 15 minutes or until the cheese has melted.
Nutrition Facts:
Calories: 391kcal | 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
- 3 tbsp canola oil
- 4 large Russet baking potatoes
- 4 oz. cream cheese
- ½ c. milk
- ½ c. sour cream (or more for extra texture creamy)
- ¼ c. salted butter
- 1 ½ c. shredded cheddar cheese (divided)
- ¾ c. crumbled bacon (cooked and crumbled, divided)
- 2 green onions (chopped)
- salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Wash the potatoes, then dry them. Using a fork, pierce the potato at least 2 to 3 times and rub them with oil, salt, and pepper on all sides.
Step 3: On a baking sheet, place the potatoes, Put in the preheated oven, and bake for approximately 45 minutes. Remember the baking time varies depending on the size of the potatoes. Once poke with a fork, the inside of the potato should be tender.
Step 4: When done, remove the potatoes from the oven and let them cool for at least 10 minutes. Decrease the oven temperature to 350 degrees F.
Step 5: In half lengthwise, slice the potatoes. Scoop the flesh using a spoon and place it into a large bowl, making sure to leave about 1/4-inch of flesh on the skin to hold the filling.
Step 6: Add the sour cream to the potato flesh along with cream cheese, milk, butter, bacon, chopped onions, and a cup of cheese.
Step 7: mash the mixture using a potato masher until well blended and smooth. I like to leave the potato with a bit of chunk. Now, into the potato skin, spoon the mixture and top each with the rest of the cheese and bacon. Place in the oven and resume baking for another 10 to 15 minutes or until the cheese has melted.
