Twice Baked Potatoes Slurp
Indulge in the ultimate comfort food experience with Twice Baked Potatoes Slurp—a rich and creamy twist on the classic twice-baked potato recipe. Featuring fluffy russet potato shells generously stuffed with a decadent filling of butter, sour cream, cheddar cheese, crispy bacon, and a hint of garlic, this dish is baked to perfection and topped with melty cheese for an irresistible finish. The secret lies in the double baking, which creates a beautifully crisp exterior while keeping the insides irresistibly smooth and flavorful. Garnished with fresh green onions, these potatoes are the perfect side dish for family dinners, cookouts, or even as a hearty standalone treat. Easy to make with just 20 minutes of prep time, this recipe will quickly become your go-to for showing off your comfort food prowess. Keywords: twice-baked potatoes, cheesy potatoes, comfort food, stuffed potatoes, bacon and cheddar potatoes.
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Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 4 tablespoons Butter
- 1 cup Sour cream
- 0.25 cup Milk
- 1 cup (shredded) Cheddar cheese
- 4 slices Bacon (cooked and crumbled)
- 2 stalks (chopped) Green onions
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and dry the russet potatoes. Pierce each potato several times with a fork.
Step 3
Rub the potatoes with olive oil and place them directly on the oven rack or a baking sheet. Bake for 50 minutes, or until the potatoes are tender when pierced with a knife.
Step 4
Remove the potatoes from the oven and let them cool for about 10 minutes, until they're safe to handle.
Step 5
Slice the top third off each potato lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving a thin layer to maintain the shape of the potato shell.
Step 6
Add the butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh in the bowl. Mash the mixture until smooth and creamy.
Step 7
Fold in half of the shredded cheddar cheese, the crumbled bacon, and most of the chopped green onions (save some for garnish). Mix well.
Step 8
Spoon the filling back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Step 9
Top the potatoes with the remaining cheddar cheese.
Step 10
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Step 11
Remove the potatoes from the oven and garnish with the reserved green onions. Serve hot and enjoy your slurp-worthy twist on twice-baked potatoes!
Nutrition Facts
| Serving size | (1785.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2971.8 |
| Total Fat 162.0g | 0% |
| Saturated Fat 85.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 385.9mg | 0% |
| Sodium 3967.9mg | 0% |
| Total Carbohydrate 300.9g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 33.3g | |
| Protein 90.4g | 0% |
| Vitamin D 35.8IU | 0% |
| Calcium 1075.1mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 7475.2mg | 0% |
Source of Calories