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Irresistibly Cheesy Twice Baked Potatoes

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Indulge in the rich, creamy goodness of twice baked potatoes, filled with melted cheese, crispy bacon, and a hint of green onion.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup crumbled bacon
  • 1/4 cup chopped green onions

Instructions

  1. Preheat your oven to 400°F.
  2. Scrub the russet potatoes thoroughly and poke holes in them with a fork.
  3. Rub the potatoes with olive oil and sprinkle with salt.
  4. Bake the potatoes on a baking sheet for 55 to 70 minutes.
  5. Cool the potatoes for about 10 minutes before slicing them lengthwise.
  6. Scoop out the potato flesh into a bowl, leaving a thin layer in the skin.
  7. Mash the potato flesh with butter, sour cream, milk, garlic powder, black pepper, and 1 cup of cheddar cheese.
  8. Fill the skins with the creamy filling.
  9. Top with the remaining cheddar cheese and crumbled bacon.
  10. Bake for an additional 12 to 15 minutes until golden and bubbly.
  11. Garnish with green onions and a sprinkle of paprika before serving.

Notes

These can be kept in the fridge for up to 4 days and are freezer-friendly. Reheat at 350°F for about 15 minutes.

Nutrition

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

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