Description
If you’re a fan of crispy potato skins and creamy, cheesy, flavor-packed fillings, then this is the recipe for you. These Twice Baked Potatoes are fluffy, buttery, and loaded with cheddar, sour cream, and crispy bacon bits for the ultimate bite.
Ingredients
For the Potatoes:
- 4 large russet potatoes (scrubbed clean)
- 2 tablespoons olive oil (for crispy skins)
- ½ teaspoon salt
For the Filling:
- 4 tablespoons unsalted butter, softened
- ½ cup sour cream
- ¼ cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Topping:
- ½ cup shredded cheddar cheese
- Extra bacon and green onions (optional)
Instructions
Preheat your oven to 400°F (200°C). Rub each potato with olive oil and salt, then place them on a baking sheet. Bake for 50-60 minutes until tender. Let them cool slightly.
Once cool enough to handle, cut each potato in half lengthwise. Scoop out the inside, leaving about ¼-inch of potato attached to the skin. Place the scooped-out potato in a bowl.
Mash the potato with butter, sour cream, milk, cheese, bacon, green onions, garlic powder, salt, and pepper. Mix until smooth and creamy.
Spoon the filling back into the potato skins. Sprinkle each with extra cheddar cheese.
Return the potatoes to the oven and bake for 15-20 minutes until the cheese is melted and golden.
Top with extra bacon, green onions, or even a dollop of sour cream. Serve warm and enjoy!