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If you're craving something comforting yet a bit fancy, twice baked potatoes are the way to go. Imagine crispy potato skins filled with creamy, cheesy goodness, topped with bacon and green onions. These are perfect for a cozy dinner or a crowd-pleasing side dish. Let's dive into this deliciousness!
Twice Baked Potatoes Recipe
Ingredients:
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup divided shredded cheddar cheese
- 4 slices cooked and crumbled bacon
- 2 tablespoons chopped green onions
Instructions:
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce them with a fork. Bake for 1 hour or until tender.
- Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins.
- In a mixing bowl, combine potato flesh, sour cream, milk, butter, salt, pepper, and half of the cheese. Mash until smooth.
- Spoon the mixture back into the potato skins. Top with remaining cheese and bacon.
- Return to the oven and bake for another 15 minutes or until cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
What You Will Need
Read more: Twice Baked Potato Casserole Recipe
What you will need to make twice baked potatoes
- Russet potatoes: These provide a sturdy skin and fluffy interior, perfect for holding the creamy filling.
- Sour cream: Adds tanginess and creaminess, making the filling rich and smooth.
- Milk: Helps achieve a creamy texture, blending well with the other ingredients.
- Butter: Adds richness and flavor, making the potatoes extra indulgent.
- Shredded cheddar cheese: Melts beautifully, adding a sharp, cheesy flavor to the filling and topping.
- Cooked and crumbled bacon: Provides a salty, smoky crunch that complements the creamy filling.
- Chopped green onions: Adds a fresh, mild onion flavor and a pop of color to the finished dish.
Tools and Instruments Required
What tools/instruments will be needed to make Twice Baked Potatoes Recipe
- Oven: Essential for baking potatoes until tender and melting the cheese on top.
- Fork: Used to pierce potatoes before baking, ensuring even cooking.
- Mixing bowl: Needed for combining potato flesh with other ingredients to create a smooth filling.
- Spoon: Helps scoop out potato flesh and refill skins with the mashed mixture.
- Baking sheet: Holds potato halves securely while baking and prevents mess in the oven.
Twice Baked Potatoes
Delicious twice baked potatoes with a creamy filling.
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Ingredients:
Main Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese divided
- 4 slices bacon cooked and crumbled
- 2 tablespoons chopped green onions
Instructions:
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce them with a fork. Bake for 1 hour or until tender.
- Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins.
- In a mixing bowl, combine potato flesh, sour cream, milk, butter, salt, pepper, and half of the cheese. Mash until smooth.
- Spoon the mixture back into the potato skins. Top with remaining cheese and bacon.
- Return to the oven and bake for another 15 minutes or until cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes:
Feel free to add your favorite toppings!
Read more: 3 Cheese Potato Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Bake potatoes and prepare filling as directed.
- Fill potato skins with mashed mixture.
- Place stuffed potatoes on a baking sheet.
- Cover with plastic wrap and refrigerate up to 2 days.
Freezing Instructions
- Follow make-ahead steps.
- Wrap each potato in aluminum foil.
- Place wrapped potatoes in a freezer-safe bag.
- Freeze up to 3 months.
- To reheat, bake at 350°F (175°C) for 30-35 minutes.
For an extra creamy texture, try adding a spoonful of cream cheese to the potato mixture before baking.
Frequently Asked Questions
FAQ:
How do I know when the potatoes are done baking?
They should be tender when pierced with a fork.
Can I use a different type of potato?
Russet potatoes work best due to their starchy texture.
Can I make these ahead of time?
Yes, prepare them up to the final bake, then refrigerate. Bake when ready to serve.
What can I use instead of sour cream?
Greek yogurt or cream cheese are good substitutes.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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