Description
Make classic, creamy twice baked potatoes loaded with cheese and bacon. This recipe yields fluffy potatoes perfect as a hearty side dish.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and prick them several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
- Remove the potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise.
- Carefully scoop the flesh out of each potato half into a bowl, leaving about a 1/4 inch shell intact.
- Add the milk, butter, sour cream, salt, and pepper to the potato flesh. Mash until smooth and creamy.
- Stir in 3/4 cup of the cheddar cheese and all the crumbled bacon into the potato mixture.
- Spoon the filling back into the potato shells, mounding it slightly.
- Place the filled potatoes on a baking sheet. Bake for an additional 15 minutes at 400 degrees Fahrenheit.
- Sprinkle the remaining 1/4 cup of cheese over the tops. Bake for 5 more minutes until the cheese melts.
- Garnish with sliced green onions before serving.
Notes
- For make-ahead preparation, complete the recipe through step 6. Refrigerate the filled potatoes for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the initial baking time.
- If you prefer a casserole style, scoop out all the flesh and mix it together, then spread the mixture into a baking dish before the second bake.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 380
- Sugar: 3
- Sodium: 350
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 12
- Cholesterol: 55