Twice Baked Potatoes

5 from 1 vote

These Easy Twice Baked Potatoes are creamy, cheesy, and packed with flavor while staying simple enough for weeknight dinners or game day spreads. Makes a great side dish for game day or holiday dinners without added stress.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Appetizer, Lunch, Side Dishes

Cuisine: American

Servings:

Calories: 313kcal

Author: Kelly Bloom

Equipment

Large Rimmed Cookie sheet with cooling racks
Parchment Paper Sheets

Ingredients

4 large baking potatoes Russets
2 tablespoons olive oil
salt to taste
½ cup sour cream
¼ cup milk
2 tablespoons butter
4 strips bacon cooked and crumbled
1 cup shredded cheddar cheese
4 green onions finely sliced
pepper to taste

US Customary - Metric

Instructions

Preheat your oven to 400°F.
Wash and scrub the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
4 large baking potatoes
Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they're tender when pierced with a fork.
2 tablespoons olive oil, salt, pepper
Remove the potatoes from the oven and let them cool slightly so you can handle them.
Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper. Mix well until the ingredients are combined and the mixture is creamy.
½ cup sour cream, ¼ cup milk, 2 tablespoons butter, 2 strips bacon
Spoon the potato mixture back into the potato shells, mounding it slightly.
Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
2 strips bacon, 1 cup shredded cheddar cheese, 2 green onions
Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and sprinkle with the remaining chopped scallions. Let the potatoes cool for a few minutes before serving.
2 green onions

Notes

Bake the potatoes until fully tender: This ensures the filling will be creamy and smooth.
Scoop carefully to preserve the skins: Leaving enough potato intact keeps the shells sturdy for filling.
Mix the filling thoroughly: Evenly combining butter, cheese, and seasonings guarantees consistent flavor.
Top with extra cheese before baking: This creates a golden, melty crust that adds texture.
Serve hot for the best texture: The filling is most creamy and flavorful when freshly baked.

Nutrition