Description
Twice baked potatoes are a comforting and flavorful side dish featuring crispy potato skins filled with a creamy mixture of mashed potato, butter, sour cream, cheddar cheese, green onions, and optional bacon bits. This recipe offers a perfect blend of textures and rich savory flavors, making it ideal for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Filling
- 1 cup shredded sharp cheddar cheese, divided
- 4 tablespoons butter, softened
- 1/2 cup sour cream
- 3 green onions, chopped
- 1/4 cup bacon bits (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bake the Potatoes: Scrub the russet potatoes clean and pierce each several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C) for 50-60 minutes, until the skins are crisp and the insides are soft when pierced with a fork.
- Prepare the Filling: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the soft flesh into a mixing bowl, leaving a thin shell of potato intact. Mash the potato flesh with softened butter, sour cream, salt, and black pepper until smooth. Fold in 3/4 cup of the shredded cheddar cheese, chopped green onions, and bacon bits if using.
- Refill and Bake Again: Spoon the creamy potato mixture back into the potato skins, piling it high. Arrange the stuffed potatoes on the baking sheet, sprinkle the remaining 1/4 cup cheddar cheese on top, and bake at 375°F (190°C) for 15-20 minutes until the tops are bubbling and golden brown.
Notes
- Russet potatoes are preferred for their starchy texture which makes for a fluffy filling.
- Allow the potatoes to cool slightly before handling to avoid burns.
- Bacon bits add a smoky flavor but can be omitted for a vegetarian version.
- Feel free to add other mix-ins like garlic powder or chives to enhance flavor.
- For extra crispy skins, you can brush them with a little oil before the initial bake.
