Kell's Twice Baked Potatoes Oamc
Elevate your side dish game with Kell's Twice Baked Potatoes OAMC—a creamy, cheesy, and utterly satisfying recipe perfect for make-ahead meal prep. These stuffed russet potatoes are baked to perfection, then filled with a luscious mixture of sour cream, cheddar cheese, green onions, and optional crispy bacon. The buttery mashed filling is spooned back into the potato skins and topped with extra cheddar, ready to be baked again until golden and bubbly. Ideal for busy weeknights or a freezer-friendly option, this recipe brings comfort and convenience to your table. Serve as a hearty side or a standalone treat that’s sure to delight every time!
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Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Cheddar cheese (shredded)
- 0.25 cup Green onions (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cooked bacon (crumbled, optional)
- 0.5 cup Extra cheddar cheese (for topping)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the potatoes thoroughly and pat dry with a paper towel.
Step 3
Pierce each potato several times with a fork to allow steam to escape during baking.
Step 4
Place the potatoes directly on the oven rack and bake for 60 minutes, or until they are tender and a knife easily slides through the center.
Step 5
Remove the potatoes from the oven and let them cool for 10-15 minutes, or until they are safe to handle.
Step 6
Slice each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato flesh attached to the skin to maintain structure.
Step 7
Add the butter, sour cream, milk, cheddar cheese, green onions, salt, and pepper to the mixing bowl with the potato flesh. Mash and mix until smooth and creamy. Adjust seasoning to taste.
Step 8
If desired, fold in the crumbled bacon for added flavor.
Step 9
Spoon the potato mixture back into the potato skins, mounding it slightly above the edges.
Step 10
Sprinkle the tops with extra cheddar cheese.
Step 11
Place the filled potato skins on a baking sheet. At this point, you can either proceed to bake them or freeze them for later. To freeze, place the potatoes on a tray in the freezer until solid, then transfer them to a freezer-safe container or bag.
Step 12
To bake immediately, reduce the oven temperature to 375°F (190°C) and bake the potatoes for 20-25 minutes, or until heated through and the cheese is melted and bubbling.
Step 13
If baking from frozen, preheat the oven to 375°F (190°C) and bake for 35-40 minutes, or until heated through and the cheese is melted and bubbling.
Step 14
Serve hot and enjoy!
Nutrition Facts
| Serving size | (2478.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3929.3 |
| Total Fat 196.6g | 0% |
| Saturated Fat 112.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 553.9mg | 0% |
| Sodium 6420.5mg | 0% |
| Total Carbohydrate 421.8g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 40.1g | |
| Protein 147.4g | 0% |
| Vitamin D 62.8IU | 0% |
| Calcium 1895.5mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 10904.7mg | 0% |
Source of Calories