Ultimate Twice Baked Potatoes
Stuffed with all the good stuff.
Servings: 12 servings
Calories: 169kcal
Ingredients
- 6 medium russet potatoes
- 4 slices bacon cooked and crumbled
- 1/2 cup butter
- 1/2 cup sour cream
- 3/4 cup cheddar cheese divided
- 2 green onions chopped
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Wash potatoes and brush with oil and salt. Bake potatoes directly on middle oven rack for 50-60 minutes or until fully cooked and a fork easily punctures the skin. Leave the oven on at 400°F.
- Cut potatoes in half and allow to slightly cool for 5 minutes. Once cooled, scoop out the potato with a spoon, making sure not to break the skin.
- Place potato insides into a medium mixing bowl. Continue with the remaining potato halves. You should now have 12 potato skins that are empty.
- In the potato bowl add in butter and sour cream, while lightly mashing the potatoes in the process.
- Add in 1/2 cup cheese, green onions, and bacon. Salt and pepper to taste. Stir to combine.
- Scoop out potato filling and place into an empty skin, slightly overfilling (see images above). Repeat with remaining filling and skins. Top with extra 1/4 cup cheese.
- Place skins onto a baking sheet and return to the oven.
- Bake for 20 minutes or until the cheese is completely melted and lightly browned. Remove and enjoy while hot.
Notes
To reheat, place in the microwave about 1 minute for each potato skin, then broil for 2 minutes to crisp up the top.
To make ahead complete all steps but do not bake the second time. Instead cover and place in the refrigerator until ready to bake. When you're ready, cover the potatoes with foil and bake for 20 minutes, then remove the foil and bake for 10- 20 more to melt and crisp the cheese.
Nutrition
Calories: 169kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 116mg | Potassium: 498mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg