Imagine sinking your fork into a crispy, golden potato shell filled with creamy, cheesy goodness that's packed with savory bacon and fresh green onions. These twice baked potatoes aren't just a side dish—they're a culinary experience that transforms the humble potato into a mouthwatering masterpiece that will have your family and friends begging for seconds. Get ready to elevate your dinner game with this irresistible recipe that's surprisingly simple to make and guaranteed to impress!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup cooked bacon bits
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Thoroughly wash the russet potatoes and pat them dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with kosher salt.
- Place potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are completely tender when pierced with a fork. The skin should be crisp and golden brown.
- Remove potatoes from the oven and let them cool for 10 minutes until they are safe to handle but still warm.
- Cut each potato lengthwise in half. Carefully scoop out the interior potato flesh, leaving a thin layer attached to the skin to maintain the potato shell's structure.
- In a mixing bowl, mash the potato flesh with sour cream, adding salt and pepper to taste. Mix until smooth and creamy.
- Fold in shredded cheddar cheese, chopped green onions, and bacon bits into the mashed potato mixture.
- Spoon the potato mixture back into the potato skin shells, mounding it slightly and creating a decorative surface.
- Return the stuffed potato halves to the oven and bake for an additional 15-20 minutes, until the tops are golden and slightly crispy.
- Remove from oven, let cool for 5 minutes, and serve hot garnished with additional green onions or a dollop of sour cream if desired.
Tips
- • Choose large, uniform russet potatoes for the best results • Don't skip piercing the potatoes—this prevents them from potentially exploding in the oven • Use a hot oven (425°F) to achieve that crispy exterior • Let potatoes cool slightly before scooping to make handling easier • For extra richness, add a splash of melted butter to your mashed potato mixture • Experiment with different cheese varieties like sharp cheddar or gruyère • These potatoes can be prepared ahead and refrigerated, then baked when ready to serve • For a lighter version, substitute Greek yogurt for sour cream
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
