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Cheesy Twice-Baked Potatoes

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Indulge in cheesy twice-baked potatoes filled with a creamy mixture of butter, sour cream, cheddar cheese, 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. Rub with olive oil and sprinkle with salt.
  2. Place the prepared potatoes directly on the oven rack or a baking sheet. Bake for 55 to 70 minutes, or until tender when pierced with a fork.
  3. Cool the potatoes for about 10 minutes. Cut them in half lengthwise and scoop out the potato flesh, leaving a thin layer inside.
  4. 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 bacon, and half of the green onions. Mash until creamy.
  5. Fill the potato skins with the cheesy potato mixture, mounding it slightly on top.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese over the filled potato skins and top with the remaining bacon.
  7. Return the filled potato skins to the oven and bake for an additional 12 to 15 minutes, or until the cheese is melted and golden brown.
  8. Garnish with the remaining sliced green onions and a dusting of paprika if desired. Serve hot.

Notes

These potatoes are perfect as a side dish for dinners or potlucks. Customize the filling to your liking.

Nutrition

Find it online: https://lunarecipez.com/cheesy-twice-baked-potatoes-3/

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