Twice Baked Potatoes
Servings: 8 servings
Twice baked potatoes are a surprisingly simple side dish filled with bacon, cheese, and other delicious toppings.
Print Recipe
Pin Recipe
Tried this recipe?I'd love to hear what you think. Leave a comment and rating below!
Ingredients
- 4 russet potatoes large
- 4 slices bacon cooked, chopped
- ½ cup sour cream
- ⅓ cup butter
- ½ teaspoon garlic powder
- 3 tablespoons chives finely chopped, divided
- ⅔ cup cheddar cheese shredded, divided
- ⅓ cup milk
Instructions
- Preheat oven to 350°F. Pierce skin of potatoes to prevent cracking while they bake.
- Bake potatoes for 60 minutes or until fork tender. Remove from oven and allow to cool slightly.
- Meanwhile, cook bacon. Allow to cool and finely chop.
- Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. Scoop white of potatoes into a mixing bowl, leaving ¼" on the skin.
- Add sour cream, garlic powder, butter, and ½ of cheddar cheese, chives, and bacon to mixing bowl. Combine, adding milk until mashed potato consistency is reached (you may not need all milk).
- Scoop (or pipe) mixture back into potato skins. Top with remaining cheese and bacon, then return to oven for 10-15 minutes or until cheese is melted and tops are golden brown.
- Garnish with remaining chives before serving.
Notes
If freezing, allow to completely cool after adding mixture to back to the potato skins. Freeze on a baking sheet before adding to a freezer bag.
To bake from frozen, preheat oven to 350°F. Bake twice baked potatoes for 25-30 minutes or until heated through and cheese is melted.
Calories: 271kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 220mg | Potassium: 509mg | Fiber: 1g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 1mg