Cattlemen's Club Twiced Baked Potatoes

Elevate your side dish game with Cattlemen’s Club Twice Baked Potatoes, a savory masterpiece loaded with rich flavors and creamy textures. Starting with hearty Russet potatoes baked to perfection, the insides are whipped with butter, sour cream, and a hint of whole milk for a velvety filling. Each shell is stuffed with this indulgent mixture, layered with sharp cheddar cheese, smoky crumbled bacon, and fresh chives, then baked again until golden and bubbling. Perfect as a show-stopping side or a meal in itself, these twice-baked potatoes are the ultimate comfort food. Whether you’re hosting a backyard barbecue or a cozy family dinner, this dish is guaranteed to impress. Keywords: twice-baked potatoes, loaded potatoes, Russet potato recipe, cheesy potato recipe, bacon and cheddar potatoes.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 4 pieces Large Russet potatoes
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 4 tablespoons Unsalted butter
• 1 cup Sour cream
• 0.25 cup Whole milk
• 1.5 cups Cheddar cheese, shredded
• 0.5 cup Cooked bacon, crumbled
• 2 tablespoons Chives, finely chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the Russet potatoes thoroughly under running water. Pat them dry with a towel.

Step 3

Rub the potatoes with olive oil and sprinkle with salt, ensuring they are evenly coated.

Step 4

Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the potatoes are tender and fully cooked. A knife should easily pierce through the skin.

Step 5

Remove the potatoes from the oven and let them cool for 10 minutes. Reduce the oven temperature to 375°F (190°C).

Step 6

Using a sharp knife, carefully slice each potato lengthwise in half. Scoop out the flesh, leaving about 1/4-inch of potato around the edges to create a sturdy shell.

Step 7

Place the scooped-out potato flesh into a large bowl. Add the butter, sour cream, milk, 1 cup of shredded cheddar cheese, black pepper, and half of the crumbled bacon.

Step 8

Mash the ingredients together until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.

Step 9

Spoon the potato mixture back into the potato shells, mounding it up slightly.

Step 10

Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly across the tops of the potatoes.

Step 11

Bake the potatoes at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from the oven and garnish with the remaining crumbled bacon and chopped chives.

Step 13

Serve immediately and enjoy these hearty, flavorful twice-baked potatoes!

Nutrition Facts

Serving size	(1509.4g)

Amount per serving	% Daily Value*
Calories	3074.1

Total Fat 220.7g	0%
Saturated Fat 116.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 578.3mg	0%
Sodium 6413.8mg	0%
Total Carbohydrate 174.9g	0%
Dietary Fiber 18.6g	0%
Total Sugars 23.4g
Protein 119.5g	0%

Vitamin D 62.8IU	0%
Calcium 1687.3mg	0%
Iron 9.9mg	0%
Potassium 4726.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 15.1%

Carbs: 22.1%