Twice Baked Potatoes Recipe

Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more—delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.

Course side

Cuisine American

Keyword how do you make twice baked potatoes, how to cook twice baked potatoes, how to make twice baked potatoes, twice baked potatoes recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 220kcal

Author Beth Pierce

Ingredients

4 russet potatoes
olive oil
salt for sprinkling potatoes
1/3 cup sour cream
2 tablespoons butter
1/2 cup Monterey Jack finely shredded
1 cup cheddar finely shredded reserve 1/4 cup for the tops
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4-1/3 cup milk
2 slices crispy cooked bacon chopped
1 scallion thinly sliced

Instructions

Preheat oven to 350 degrees. Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil, and sprinkle with salt. Place them uncovered on a baking sheet. 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, 3/4 cup cheddar cheese, garlic powder, onion powder, salt, and pepper. Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving a 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. Add milk; 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 and scallions.

Video

Notes

Take the time to dry the potatoes after washing them.
Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop them in the oven.
For added crispiness, place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
When the stuffed potatoes are back in the oven, watch them closely. If left too long, some of the potato mixture may cook over the side.
You can top the potatoes how you like. My favorites are crumbled bacon, chives, pickled jalapenos, and sliced green onions.

Nutrition