Description
This Twice Baked Potatoes recipe is a creamy, cheesy, and savory classic that’s loaded with bacon, sour cream, and green onions. Perfect as a side dish or a hearty snack, these potatoes are easy to make and loved by all! Keywords: twice baked potatoes, loaded baked potatoes, cheesy stuffed potatoes.
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ cup milk
- 3 tbsp butter, softened
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, then pierce them with a fork. Bake directly on the oven rack for 50-60 minutes, until tender.
- Remove potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the insides, leaving a thin shell intact. Place the potato skins on a baking sheet.
- In a bowl, mash the scooped-out potato flesh with sour cream, milk, butter, ½ cup cheddar cheese, garlic powder, salt, and pepper. Mix until creamy.
- Fold in half of the bacon and green onions. Spoon the mixture back into the potato shells, mounding slightly.
- Top each potato with the remaining cheddar cheese and bacon.
- Bake for another 15-20 minutes, or until the cheese is melted and the tops are golden. Garnish with green onions and serve warm.
Notes
- Add cooked broccoli or diced ham for additional flavors.
- For a lighter option, substitute Greek yogurt for sour cream.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 2g
- Sodium: 320mg