Description
Twice-baked potatoes are a mouthwatering comfort food treat that combines crispy, golden skins with a creamy, cheesy filling. Perfect for family dinners or gatherings, these spuds can be customized with your favorite toppings, making them a versatile dish that everyone will love. With rich flavors and an irresistible aroma, once you try them, they’ll become a staple on your table.
Ingredients
Scale
- 4 large russet potatoes
- 4 tbsp unsalted butter
- 1 cup full-fat sour cream
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon bits
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash the potatoes and poke holes in each with a fork.
- Bake directly on the oven rack for 45-60 minutes until tender.
- While baking, cook bacon until crispy; chop into small pieces.
- Once baked, cool slightly, cut in half lengthwise, and scoop out most of the potato flesh into a bowl.
- Mash the scooped potato with butter, sour cream, salt, pepper, and half of the cheese. Fold in bacon bits and green onions.
- Spoon the mixture back into potato skins, top with remaining cheese and extra bacon if desired.
- Bake at 375°F (190°C) for 20 minutes until heated through and golden brown.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half (160g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg