Twice Baked Cheddar Potatoes
Indulge in the ultimate comfort food with these Twice Baked Cheddar Potatoes, a crowd-pleasing side dish that's loaded with creamy, cheesy goodness. Made with fluffy russet potatoes, tangy sour cream, and rich cheddar cheese, these stuffed potatoes are elevated with crispy bacon, a hint of garlic, and a sprinkle of fresh green onions for a burst of flavor in every bite. Baked to perfection twice—first to tenderize the potatoes and then to melt the cheesy topping—this recipe is a perfect balance of crispy potato skins and creamy, savory filling. Whether you're hosting a dinner party, whipping up a holiday feast, or simply craving a hearty dish, these twice baked potatoes are sure to steal the spotlight.
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Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1.5 cups Cheddar cheese, shredded
- 3 stalks Green onions, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Bacon, cooked and crumbled
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Step 2
Scrub the potatoes clean and dry them thoroughly. Pierce each potato several times with a fork, rub them with olive oil, and place them on the prepared baking sheet.
Step 3
Bake the potatoes for 50-60 minutes, or until they're tender when pierced with a knife. Remove from the oven and let cool for 10-15 minutes, until cool enough to handle.
Step 4
Cut the potatoes in half lengthwise. Carefully scoop out the potato flesh into a large mixing bowl, leaving a thin layer in the skins to hold their shape. Place the potato skins back on the baking sheet.
Step 5
In the mixing bowl with the potato flesh, add the unsalted butter, sour cream, whole milk, garlic powder, salt, and black pepper. Mash until smooth and creamy.
Step 6
Stir 1 cup of the shredded cheddar cheese, 2 chopped green onions, and the crumbled bacon into the mashed potato mixture. Adjust seasoning if needed.
Step 7
Spoon the filling mixture evenly back into the potato skins, mounding it slightly. Top each potato with the remaining shredded cheddar cheese.
Step 8
Return the filled potato skins to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Step 9
Remove the potatoes from the oven, garnish with the remaining green onion, and serve warm. Enjoy!
Nutrition Facts
| Serving size | (1794.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3330.3 |
| Total Fat 193.3g | 0% |
| Saturated Fat 99.6g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 506.3mg | 0% |
| Sodium 5870.9mg | 0% |
| Total Carbohydrate 288.2g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 25.6g | |
| Protein 130.7g | 0% |
| Vitamin D 62.8IU | 0% |
| Calcium 1676.8mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 7875.5mg | 0% |
Source of Calories