Description
These Twice Baked Potatoes are the ultimate comfort food—crispy on the outside and perfectly creamy on the inside. Packed with sour cream, butter, cheese, and crispy bacon, these potatoes are then baked to golden perfection. They make an ideal side dish for any occasion or a hearty meal on their own.
Ingredients
- 4 russet potatoes (large, firm potatoes work best)
- Olive oil (for coating the potatoes)
- Salt (for sprinkling on the potatoes before baking)
- ⅓ cup sour cream (adds creaminess and tang)
- 2 tablespoons butter (enhances flavor)
- ½ cup Monterey Jack cheese (finely shredded)
- 1 cup cheddar cheese (finely shredded; reserve ¼ cup for topping)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼–⅓ cup milk (use as needed for desired creaminess)
- 2 slices bacon (cooked until crispy and chopped)
- 1 scallion (thinly sliced for garnish)
Instructions
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Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
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Prepare the Potato Filling: Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about ¼ inch of potato around the skin. Place the scooped potato flesh into a mixing bowl.
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Mash the Potatoes: Add sour cream, butter, Monterey Jack cheese, cheddar cheese (reserve ¼ cup for topping), garlic powder, onion powder, salt, pepper, and milk to the mashed potatoes. Mix well until smooth and creamy. Add more milk as needed to reach your desired consistency.
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Stuff the Potatoes: Spoon the mashed potato mixture back into the potato skins, mounding the filling on top.
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Top and Bake Again: Sprinkle the reserved cheddar cheese over the filled potatoes. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the tops are golden brown.
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Garnish and Serve: Remove the potatoes from the oven and sprinkle with chopped bacon and sliced scallions. Serve hot.
Notes
- You can prepare the potatoes ahead of time and refrigerate them after filling them, then bake them the second time just before serving.
- For a lighter version, you can substitute Greek yogurt for the sour cream and use reduced-fat cheese.
- Add extra toppings such as sour cream or chives for added flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American