Description
This Twice-Baked Potatoes recipe features large russet potatoes baked until tender, scooped and mashed with butter, sour cream, cheddar cheese, bacon, green onions, and seasonings, then baked again to golden perfection. It’s a creamy, comforting side dish with a deliciously cheesy and savory filling, perfect for any occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Seasoning and Coating
- Olive oil, for rubbing
- Salt, to taste
- Black pepper, to taste
Filling
- 4 tablespoons butter
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 cup shredded cheddar cheese, divided
- 6 slices cooked and crumbled bacon, divided
- ¼ cup chopped green onions, divided
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean under running water, dry them thoroughly, then rub each potato evenly with olive oil, salt, and pepper to season the skins.
- Bake the potatoes: Place the potatoes on a baking sheet. Bake in the preheated oven for 55 to 60 minutes until the potatoes are fork tender and easily pierced with a fork. Remove them from the oven and allow them to cool just enough to handle safely.
- Scoop and mash the filling: Slice each potato lengthwise in half. Carefully scoop out the insides into a large mixing bowl, leaving a thin shell of potato to maintain the skin’s structure. Mash the scooped potato with butter, sour cream, garlic powder, salt, and pepper until the mixture is smooth and creamy.
- Mix in fillings: Fold half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped green onions into the mashed potato mixture until well combined.
- Refill the potato shells: Spoon or pipe the creamy potato filling back into the potato shells evenly. Sprinkle the remaining shredded cheddar cheese over the tops of each filled potato half.
- Bake again to finish: Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, or until the cheese topping has melted and turned golden brown.
- Garnish and serve: Remove the potatoes from the oven, garnish with the remaining crumbled bacon and chopped green onions, and serve warm.
Notes
- Add a splash of heavy cream to the mashed potato mixture for extra creaminess.
- Substitute Greek yogurt for the sour cream for a tangier flavor.
- Use pepper jack cheese instead of cheddar for a spicy twist.
