Twice Baked Potatoes (Print Version)
# Ingredients:
→ For the potatoes
01 -
4 medium russet potatoes (washed, dried, and rubbed lightly with oil)
→ For the filling
02 -
6 tablespoons butter, at room temperature
03 -
1/2 cup sour cream, at room temperature
04 -
1/2 cup milk, at room temperature
05 -
3 pieces cooked bacon, chopped
06 -
1/2 cup shredded cheddar cheese
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon paprika
09 -
1 green onion, sliced
10 -
Kosher salt and pepper, to taste
→ For the topping
11 -
1 cup shredded cheddar cheese
12 -
3 pieces cooked bacon, chopped
13 -
1 tablespoon finely chopped chives
14 -
Kosher salt and black pepper, to taste
# Instructions:
01 -
Preheat the oven to 400°F. Poke each potato several times with a fork to allow steam to escape. Place the potatoes directly on a large baking sheet. Bake for 45 minutes to 1 hour, until the potatoes are tender when pierced with a fork. Remove from oven and reduce the temperature to 375°F.
02 -
Using a sharp knife, carefully cut each potato in half lengthwise. While still warm, scoop out the flesh with a spoon, leaving about a 1/4-inch thickness of potato in each shell to maintain structure. Place the scooped potato flesh in a medium bowl and return the empty potato shells to the baking sheet.
03 -
To the bowl with the potato flesh, add the room temperature butter, sour cream, milk, chopped bacon, 1/2 cup shredded cheddar cheese, garlic powder, paprika, sliced green onion, salt, and pepper. Mash everything together until you reach your desired consistency, either smooth or slightly chunky.
04 -
Spoon the mashed potato filling evenly into the potato shells, mounding slightly. Top each stuffed potato half with a portion of the remaining shredded cheddar cheese. Return to the oven and bake at 375°F for 15-20 minutes, until the cheese is completely melted and the tops are lightly golden.
05 -
Remove the potatoes from the oven and immediately top each with a sprinkle of the remaining chopped bacon and freshly chopped chives. Season with additional salt and pepper to taste. Serve while still warm.
# Notes:
01 -
Make sure your butter, sour cream, and milk are at room temperature to ensure a smooth, creamy filling.
02 -
You can prepare these potatoes ahead of time by completing all steps up to the second baking, then refrigerating. When ready to serve, bake at 375°F for 25-30 minutes.
03 -
Leftover twice-baked potatoes can be stored in the refrigerator for up to 4 days and are best reheated in the oven rather than microwave to maintain their texture.