Twice Baked Potatoes
from kristineskitchenblog.comThese Twice Baked Potatoes are creamy, cheesy and so delicious! They're a perfect side dish for a holiday meal or dinner any night of the week.
Servings: 8 servings
Calories: 312kcal
Ingredients
- 4 medium/large russet potatoes
- 1 tablespoon olive oil
- coarse kosher salt or flaked sea salt
- 4 slices bacon
- 4 tablespoons unsalted butter cut into small pieces
- ¾ cup whole milk
- ¼ cup sour cream or plain Greek yogurt
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 6 ounces shredded cheddar cheese 1 ½ cups
- 4 green onions chopped
Instructions
Bake the Potatoes
- Preheat oven to 425° F. Scrub the potatoes and pat them dry. Place them on a parchment-paper lined rimmed baking sheet. Prick each potato a few times with a fork, then rub skins with olive oil and sprinkle with kosher salt or sea salt.
- Bake in the preheated oven for 50-70 minutes, until potatoes are tender when pierced with a fork.
Cook the Bacon
- Reduce oven temperature to 400° F. Line a rimmed baking sheet with foil, and fold the edges of the foil up a bit to contain the bacon grease.
- Lay the bacon slices in a single layer on the foil. Bake for 12-20 minutes, until cooked through.
- Transfer bacon to a paper towel-lined plate to soak up excess grease. Once cool, chop the bacon.
Fill and Bake
- Reduce oven temperature to 350° F.
- When potatoes are cool enough to handle but still warm, slice them in half. Use a spoon to scoop the baked potato out of the skins and into a large bowl, leaving a small amount of potato around the edges to support the skins and keep them from falling apart. Place the empty potato skins in a 13x9-inch baking dish.
- Add the butter pieces to the bowl with the warm potato insides. Use a potato masher to mash until the butter melts into the potatoes.
- Add the milk, sour cream, salt, pepper and half of the shredded cheese. Mash with a potato masher until well combined.
- Add half of the chopped cooked bacon and half of the chopped green onions. Stir with a spoon to combine.
- Spoon the filling into the potato skins in the baking dish. Top with the remaining shredded cheese and chopped bacon.
- Bake, uncovered, at 350° F for 20-25 minutes, until cheese is melted and potatoes are hot throughout. Top with the remaining chopped green onions and serve.
Video
Notes
- You can prepare the twice baked potatoes up to one day ahead of time, cover and refrigerate, and then bake them right before serving. You may need to add about 15 minutes to the baking time if baking potatoes that are cold from the refrigerator. If the tops are browning too much in the oven before the centers are hot, you can loosely cover the pan with foil.
Nutrition
Calories: 312kcal | Carbohydrates: 22g | Protein: 10g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 448mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 7mg | Calcium: 207mg | Iron: 1mg
