Description
Prepare classic, creamy twice baked potatoes loaded with cheese and bacon. This recipe yields fluffy potatoes perfect as a substantial side dish.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 4 green onions, sliced for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Bake directly on the oven rack for 50 to 60 minutes, until the skins are crisp and the insides are tender.
- Remove potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise. Scoop out the inside flesh into a bowl, leaving about a quarter-inch shell intact.
- Place the potato shells back on a baking sheet.
- To the scooped potato flesh, add the sour cream, butter, milk, salt, pepper, and half of the cheddar cheese. Mash until smooth and creamy.
- Stir in the crumbled bacon.
- Spoon the potato mixture evenly back into the reserved potato shells, mounding the filling slightly.
- Top each stuffed potato with the remaining cheddar cheese.
- Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese is melted and lightly browned.
- Garnish with sliced green onions before serving.
Notes
- For make-ahead preparation, complete steps 1 through 5. Cover the filled potatoes and refrigerate for up to 2 days. When ready to bake, add 5 minutes to the initial baking time.
- You can freeze the filled potatoes (unbaked) for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
- Use a stand mixer or hand mixer for the creamiest texture when combining the filling ingredients.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 410
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 4
- Protein: 12
- Cholesterol: 65