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Twice Baked Potatoes

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Crispy potato skins filled with creamy, fluffy mashed potatoes mixed with butter, sour cream, cheese, and bacon, then baked until golden and delicious.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • ½ cup sour cream
  • ¼ cup milk
  • 4 ounces bacon, cooked and crumbled
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup chopped green onions

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Wash and dry potatoes well, then prick each with a fork several times. Drizzle with olive oil and coat thoroughly.
  3. Bake potatoes for 60 to 70 minutes until easily pierced with a fork.
  4. Remove from oven and allow to cool slightly until cool enough to handle.
  5. Slice potatoes in half lengthwise and scoop out flesh, leaving a ¼-inch border of potato and skin.
  6. Place scooped potato flesh in a large bowl and add butter, sour cream, milk, salt, and pepper.
  7. Mash with a potato masher until light and fluffy.
  8. Fold in bacon, half of the green onions, and ½ cup of cheese.
  9. Arrange potato skins on baking sheet and fill evenly with potato mixture.
  10. Sprinkle remaining cheese over tops.
  11. Bake at 400°F for 15 to 25 minutes until cheese is melted and beginning to brown.
  12. Top with remaining green onions and serve.

Notes

Do not overmix the filling or it will become gluey instead of light and fluffy. The filling can be softer initially as it will thicken in the oven. For extra crispy skins, brush with oil using a silicone brush and bake at a higher temperature initially.

Nutrition

Find it online: https://www.rapidrecipes.blog/twice-baked-potatoes/