PREP TIME: 15 mins | COOK TIME: 1 hr | REST TIME: 10 mins | TOTAL TIME: 1 hr 15 mins | SERVINGS: 8
These twice-baked potatoes are one of my go-to side dishes. Creamy, packed with potatoes, loaded with flavor, and pair well with just about anything, such as fried pork chops or smoked pork. You can also keep any leftovers in the fridge for up to 2 to 3 days. Before reheating, top them with a bit of extra shredded cheese.
Ingredients
3 tbsp canola oil
4 oz. cream cheese
½ c. sour cream (or add more to get a creamy texture)
½ c. milk
¼ c. salted butter
4 large Russet baking potatoes
¾ c. crumbled bacon (cooked and crumbled, divided)
salt and pepper
1 ½ c. shredded cheddar cheese (divided)
2 green onions (chopped)
How to make Twice Baked Potatoes
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: After washing the potatoes, dry them. Using a fork, pierce the potato 2 to 3 times, then rub all sides with oil. Sprinkle with salt and pepper on all sides.
Step 3: On a baking sheet, place the potatoes. Bake them in the preheated oven for about 45 minutes until tender inside. Adjust the baking time, according to the size of the potatoes. Take the potatoes out of the oven and let them cool for about 10 minutes.
Step 4: Adjust the oven temperature to 350 degrees F.
Step 5: In half lengthwise, slice the potatoes. Into a large bowl, scoop the flesh of the potatoes using a spoon, making sure to leave around 1/4-inch of the flesh on the skins to hold the filling.
Step 6: Add the sour cream to the potato flesh along with the cream cheese, milk, butter, bacon, chopped onions, and 1 c. of cheese. Mash the mixture using a potato masher until smooth. You can leave a bit of a chunk if desired.
Step 7: Into the potato skins, spoon the mixture, and top each with the rest of the cheese and bacon.
Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted.
Nutrition Facts:
Calories: 391 kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg
Twice Baked Potatoes
Ingredients
- 3 tbsp canola oil
- 4 oz. cream cheese
- ½ c. sour cream or add more to get a creamy texture
- ½ c. milk
- ¼ c. salted butter
- 4 large Russet baking potatoes
- ¾ c. crumbled bacon cooked and crumbled, divided
- salt and pepper
- 1 ½ c. shredded cheddar cheese divided
- 2 green onions chopped
Instructions
- Prepare the oven. Preheat it to 425 degrees F.
- After washing the potatoes, dry them. Using a fork, pierce the potato 2 to 3 times, then rub all sides with oil. Sprinkle with salt and pepper on all sides.
- On a baking sheet, place the potatoes. Bake them in the preheated oven for about 45 minutes until tender inside. Adjust the baking time, according to the size of the potatoes. Take the potatoes out of the oven and let them cool for about 10 minutes.
- Adjust the oven temperature to 350 degrees F.
- In half lengthwise, slice the potatoes. Into a large bowl, scoop the flesh of the potatoes using a spoon, making sure to leave around 1/4-inch of the flesh on the skins to hold the filling.
- Add the sour cream to the potato flesh along with the cream cheese, milk, butter, bacon, chopped onions, and 1 c. of cheese. Mash the mixture using a potato masher until smooth. You can leave a bit of a chunk if desired.
- Into the potato skins, spoon the mixture, and top each with the rest of the cheese and bacon.
- Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted.
