Description
You will love this recipe for the ultimate twice baked potatoes. They are creamy, cheesy, loaded with bacon, and perfect as a holiday or game day side dish.
Ingredients
Scale
- 6 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup cooked, crumbled bacon
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
- Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
- Carefully slice each potato in half lengthwise. Scoop out the flesh into a large bowl, leaving about a quarter-inch of potato inside the skin to keep the shells intact.
- Add the scooped potato flesh back into the bowl with the butter, sour cream, milk, salt, and pepper. Mash until smooth.
- Stir in the crumbled bacon and 1 cup of cheddar cheese until just combined. Do not overmix.
- Spoon the potato mixture evenly back into the reserved potato skins, mounding it slightly.
- Place the filled potatoes on a baking sheet. Top each potato with a little extra cheddar cheese.
- Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
- Garnish with sliced green onions before serving.
Notes
- For make-ahead preparation, complete the recipe through step 6. Cover the filled potatoes tightly with plastic wrap and refrigerate for up to 2 days. Before baking, let them sit at room temperature for 20 minutes, then bake as directed, adding a few extra minutes if needed.
- If you prefer a casserole style, skip halving the potatoes and simply mix all the filling ingredients together, then spoon the mixture into a 9×13 inch baking dish before baking.
- Use high-quality sharp cheddar cheese for the best flavor in this cheesy stuffed potatoes recipe.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
- Cholesterol: 55