Description
Twice Baked Potatoes are a creamy, cheesy comfort classic that’ll make your dinner table sing with flavor. Baked, scooped, mixed with rich ingredients, and stuffed back into their crispy skins, these potatoes deliver pure deliciousness in every single bite.
Ingredients
Scale
Potatoes:
- 4 russet potatoes
- 2 slices bacon, cooked until crispy and chopped
Cheeses:
- ½ cup Monterey Jack cheese, finely shredded
- 1 cup cheddar cheese, finely shredded
- ¼ cup cheddar cheese, finely shredded (for topping)
Supporting Ingredients:
- 2 tablespoons butter
- ⅓ cup sour cream
- ¼–⅓ cup milk
- 1 scallion, thinly sliced
- Olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Thoroughly scrub 4 russet potatoes under running water, then pat them completely dry. Massage each potato with 1 teaspoon olive oil and sprinkle with a pinch of salt.
- Place potatoes directly on the center oven rack. Roast for 55 minutes until the skin feels crisp and the interior becomes fork-tender.
- Remove potatoes and let them cool for 10 minutes. Slice each potato lengthwise using a sharp knife. Carefully scoop out the soft interior, leaving a thin potato shell intact.
- Transfer potato flesh to a large mixing bowl. Add ⅓ cup sour cream, 2 tablespoons butter, ½ cup Monterey Jack cheese, ¾ cup cheddar cheese, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Mash the mixture thoroughly. Gradually pour in ¼ cup milk while stirring until the filling reaches a creamy, smooth consistency.
- Spoon the potato mixture back into each potato skin shell. Distribute the filling evenly, creating slightly mounded surfaces.
- Sprinkle the reserved ¼ cup cheddar cheese and 2 chopped crispy bacon slices over the filled potatoes.
- Lower oven temperature to 375°F. Return stuffed potatoes to the oven and bake for 18 minutes until cheese melts completely.
- Garnish with thinly sliced scallions. Serve immediately while potatoes are hot and cheese is bubbling.
Notes
- Choose russet potatoes with uniform size for even cooking and best texture.
- Rub potatoes with olive oil and salt generously to create a crispy, flavorful skin that adds extra dimension to the dish.
- For a lighter version, swap full-fat dairy with Greek yogurt and reduce cheese quantity to cut calories without losing flavor.
- Customize your potato filling by experimenting with different cheese combinations like sharp cheddar, gruyere, or pepper jack for unique flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg