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Cheesy Twice-Baked Potatoes

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Indulge in these irresistibly cheesy twice-baked potatoes, filled with a creamy mixture and topped with crispy bacon and green onions.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (for the skins)
  • 4 tablespoons butter, softened
  • 1/2 cup sour cream
  • 1/3 cup milk (plus more if needed)
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Paprika (for topping, optional)

Instructions

  1. Preheat your oven to 400°F. Scrub the russet potatoes under cold running water, and poke a few holes in them with a fork.
  2. Rub the potatoes with olive oil and sprinkle with salt.
  3. Place the prepared potatoes directly on the oven rack or a baking sheet. Bake for 55 to 70 minutes.
  4. Let the potatoes cool for about 10 minutes.
  5. Carefully cut them in half lengthwise and scoop out the potato flesh.
  6. In a large mixing bowl, combine the scooped-out potato flesh with butter, sour cream, milk, garlic powder, black pepper, 1 cup of cheddar cheese, half of the crumbled bacon, and half of the sliced green onions.
  7. Mash everything together until smooth.
  8. Using a spoon, fill the potato skins with the cheesy potato mixture.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the filled potato skins and top with the remaining bacon.
  10. Return the filled potato skins to the oven and bake for an additional 12 to 15 minutes.
  11. Once out of the oven, sprinkle with remaining green onions and a light dusting of paprika if desired.

Notes

These twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutrition

Find it online: https://lunarecipez.com/cheesy-twice-baked-potatoes-2/

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