Description
Effortless twice baked potatoes with crispy skins and a creamy, cheesy filling. A simple, crowd-pleasing dish perfect as a side or a meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 4 tbsp butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
- 1/4 cup chopped green onions
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Prepare the Potatoes: Preheat oven to 400°F. Scrub potatoes clean, pat dry, coat with olive oil, and sprinkle with salt. Bake for 50-60 minutes until tender.
- Scoop Out the Flesh: Let potatoes cool slightly. Slice in half lengthwise and carefully scoop out the inside, leaving a thin layer to maintain structure.
- Make the Filling: Mash the scooped-out potato flesh with butter, sour cream, and milk until smooth. Stir in cheddar cheese, bacon bits, green onions, black pepper, and garlic powder. Mix well.
- Stuff the Potatoes: Spoon the filling back into the shells, mounding slightly. Sprinkle extra cheese on top.
- Second Bake: Reduce oven to 375°F. Bake for another 15-20 minutes until heated through and cheese is melted and bubbly.
- Serve: Garnish with extra bacon bits and green onions. Serve hot.
Notes
- Vegetarian Option: Omit bacon and add sautéed mushrooms, bell peppers, or spinach.
- Loaded Style: Add crispy fried onions, ranch seasoning, or jalapeños.
- Healthier Version: Substitute Greek yogurt for sour cream and use reduced-fat cheese.
- Different Cheese Choices: Try gouda, parmesan, or mozzarella for a unique taste.
- Prep Time: 10 minutes
- Cook Time: 75-80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: twice baked potatoes, easy potato recipe, baked potato, cheesy potatoes, stuffed potatoes