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–+ servings
Twice Baked Potatoes

Savory Twice Baked Potatoes with Crispy Bacon Delight

These Twice Baked Potatoes are a comforting dish packed with flavors and textures, perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 pieces Russet Potatoes The key ingredient for a fluffy yet sturdy base.
  • 2 tablespoons Olive Oil Ensures crispy skins while baking.
  • 1 teaspoon Salt Opt for kosher or sea salt for a coarser texture.
For the Filling
  • 1 cup Sour Cream Adds creaminess and a touch of tang.
  • 4 tablespoons Butter Infuses richness and flavor.
  • 1 cup Monterey Jack Cheese Melts beautifully for a creamy texture.
  • 1 cup Cheddar Cheese Provides strong flavor.
  • 1 teaspoon Garlic Powder Delivers depth to the filling.
  • 1 teaspoon Onion Powder Offers a subtle onion flavor.
  • 1 teaspoon Black Pepper Adds a warm seasoning.
  • 1/2 cup Milk Adjusts the consistency to your desired creaminess.
For the Topping
  • 1 cup Crispy Bacon Introduces crunch and savory goodness.
  • 1/4 cup Scallions Introduce freshness and a mild onion flavor.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Fork
  • spoon

Method
 

Step-by-Step Instructions for Twice Baked Potatoes
  1. Preheat your oven to 350°F (175°C). Wash and dry the russet potatoes thoroughly. Prick each potato 2-3 times with a fork. Rub them with olive oil and sprinkle generously with salt. Place on the oven rack and bake for 45-60 minutes, until tender.
  2. Let the potatoes cool for about 15 minutes. Carefully slice each potato in half lengthwise, and scoop out the fluffy interior, leaving about a 1/4-1/3 inch shell. Transfer the potato flesh to a mixing bowl.
  3. In the bowl, add sour cream, butter, Monterey Jack cheese, half of the cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mash until creamy. Gradually add milk for desired consistency.
  4. Fill each potato skin with the creamy potato mixture, packing it in well. Top with remaining cheddar cheese. Arrange stuffed potatoes on a baking sheet.
  5. Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until cheese is melted and bubbly.
  6. Sprinkle crispy bacon and chopped scallions over the tops. Optionally, add a dollop of sour cream before serving.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure potatoes are completely dry post-washing to achieve crispy skins. Avoid wrapping in foil while baking to prevent sogginess. Customize with extra toppings as desired.

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