Twice Baked Potatoes

5 from 1 vote

What's better than a regular baked potato? A twice baked potato, of course! They are the ultimate comfort food - creamy, savory, and packed with cheesy goodness. Whether you're cooking for one or for a crowd, these spuds are easy to make and impossible to resist.

Prep Time1 20

Cook Time15

Total Time1 35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: twice baked potato recipe, twice baked potatoes

Servings: people

Author: Alyssa Rivers

Ingredients

4 large russet potatoes
1 cup sour cream
⅓ cup butter
⅓ cup milk
1 cup shredded cheddar cheese divided
1 teaspoon salt
½ teaspoon pepper
6 strips bacon
¼ cup chopped green onions

Instructions

Preheat your oven to 375 degrees fahrenheit and prepare a baking sheet by lining it with foil. Prepare your potatoes to be baked, clean the potatoes and poke them each along the body with a fork.
Bake the potatoes until they are tender, about 1 hour 20 minutes. Remove the potatoes from the oven and allow them to cool enough to handle. While potatoes are baking, cook your bacon and cut them into small bits.
Cut each baked potato in half, lengthwise, and scoop the potatoes from the skins, keeping the skins intact.
To a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of your prepared bacon bits, and half of your green onions. Using a hand mixer, whisk everything together until it is well mixed and creamy.
Scoop the potato mix into each hollowed out skin, dividing it evenly between all 8 skins. Once your skins are filled again, top each one with your reserved cheddar cheese, bacon bits, and green onions.
Line the filled and topped potatoes back on the baking sheet and bake them for an additional 15 minutes.
Serve and enjoy fresh!

Notes

Store leftovers in the fridge in an airtight container for up to 5 days.

Nutrition

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