Twice Baked Potatoes Recipe
Twice-baked potatoes are a delightful combination of tender baked potatoes filled with a creamy mixture of sour cream, butter, cheese, and crispy bacon. The mixture is scooped back into the skins and baked again until golden and delicious.
Equipment
- OvenBaking sheet
- Large, deep skillet
- Potato masher or hand mixer
- Spoon (for scooping)
- Knife
Ingredients
- 1 cup shredded Cheddar cheese, divided
- 4 large baking potatoes
- 8 green onions, sliced, divided
- 4 tbsp butter
- 8 slices bacon
- ½ tsp pepper
- ½ tsp salt
- 1 cup sour cream
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- Bake the potatoes for about an hour until tender, then let them cool slightly.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crispy, then crumble it and set it aside.
- Slice the potatoes in half and scoop out the flesh, keeping the skins.
- Mix the scooped potato with sour cream, milk, butter, salt, pepper, half of the cheese, and half of the green onions until creamy.
- Fill the potato skins with the mixture, topping each with the remaining cheese, green onions, and bacon.
- Bake for 15 minutes until the cheese is melted.
- Serve hot!
Notes
- For extra flavor, try adding garlic powder or chives to the potato mixture.
- You can use Greek yogurt instead of sour cream for a tangy twist.
- To make it more indulgent, top with additional cheese or a dollop of sour cream before serving.