twice baked potato recipe
- Cook Time: 90 minutes
- Total Time: 1 hour 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 large Russet potatoes, scrubbed and dried
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub the skins with olive oil and a pinch of salt. Place them directly on the oven rack and bake for about 60 minutes, or until the insides are tender when poked with a knife.
- Remove the potatoes from the oven and let them cool for about 10 minutes so they are safe to handle. Slice each potato in half lengthwise. Use a spoon to carefully scoop out the flesh into a large mixing bowl, leaving about a 1/4-inch thick shell to keep the potato sturdy.
- In the bowl with the potato flesh, add the butter, sour cream, and milk. Mash everything together until smooth and creamy. Stir in 1 cup of the shredded cheese, half of the bacon bits, the green onions, salt, and pepper.
- Spoon the mixture back into the potato shells, heaping it up slightly. Place the stuffed potatoes on a parchment-lined baking sheet. Top with the remaining cheese and bacon. Reduce the oven heat to 350°F (175°C) and bake for another 15 to 20 minutes until the cheese is melted and bubbly.
Find it online: https://www.yucolor.com/dinner/twice-baked-potato-recipe/