Twice Baked Potatoes
These Twice Baked Potatoes are the one of the BEST side dish recipes ever. They are creamy and fluffy and loaded with flavor.
- 8 medium Russet potatoes
- 3 tablespoons vegetable oil
- 1 cup unsalted butter (2 sticks)
- 1 cup bacon (cooked and crumbled)
- 1 cup sour cream
- 1 ½ cup shredded cheddar cheese
- 1 cup milk
- ¼ cup diced green onions
- 1 teaspoons salt ( or to taste)
- ½ teaspoon pepper ( or to taste)
Preheat oven to 400 degrees F.
Rub each potato with oil then place on a baking sheet. Bake for 1 hour or until potatoes are cooked through and tender. Once cooked remove from oven and set aside to cool. Reset oven to 350 degrees F.
Slice butter and place in a mixing bowl. Add in cooked and crumbled bacon and sour cream.
Once potatoes are cool to the touch slice in half and scoop out middle and place into the mixing bowl. Tip: leave a some about ¼
Smash potatoes into butter, bacon, and sour cream. Mix in 1 cup of shredded cheese, milk, and green onions. Then season with salt and pepper.
Fill each potato shell with with the filling. Top potatoes with the remaining ½ cup shredded cheese and then bake for 15-20 minutes. Remove from the oven and serve.
Make sure you are leaving about ¼ of the potato in the skin. If you get to much out your potatoes will fall apart.
If you plan on freezing these skip the green onions until you are ready to serve.
- Tip: Use my Perfect Oven Bacon recipe and cook your bacon at the same time as you do your potatoes as they are both at 400 degrees. Just watch the bacon time!
To freeze your potatoes allow them to cool completely once cooked.
Wrap them each in foil or plastic wrap and place them in a large freezer bag.
Freeze for up to three months.
Place you potatoes in the fridge to thaw overnight.
Preheat oven to 400 degrees F and then bake them for 20-25 minutes.
Calories: 351kcalCarbohydrates: 21gProtein: 8gFat: 27gSaturated Fat: 16gCholesterol: 60mgSodium: 334mgPotassium: 532mgFiber: 1gSugar: 2gVitamin A: 596IUVitamin C: 6mgCalcium: 129mgIron: 1mg