Traditional Twice Baked Potatoes
These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 potatoes 1x
- Category: side
- Method: bake
- Cuisine: American
Scale
Ingredients
- 4 russet potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 2/3 cup Monterey Jack shredded
- 1 cup shredded cheddar shredded (reserve 1/3 cup for the tops)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4–1/3 cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion sliced thin
- chopped chives (optional)
Instructions
- Preheat oven to 375 degrees. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
- In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut 1/4 inch off the top of the potato creating a opening to gently scoop out the cooked potato leaving 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. The amount of milk may vary slightly so add a little at a time until the mixture is creamy.
- Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon, scallions and chives.
Keywords: stuffed potatoes, twice baked potatoes, twice baked, cheddar twice baked potatoes, bacon cheddar twice baked potatoes
Find it online: https://www.smalltownwoman.com/traditional-twice-baked-potatoes/
