Description
Perfect twice baked potatoes with creamy, cheesy filling and crispy skins.
Ingredients
Scale
- 4 medium Russet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 4 tbsp melted butter
- 1/3 cup warm milk
- 1/2 cup sour cream or Greek yogurt
- 1 tsp dried chives
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp dried dill weed
- 1/4 tsp pepper
- Pinch cayenne pepper
- 1/4 cup chopped green onions
- 1 1/2 cups fresh grated cheese
- 4 oz cooked chopped bacon
Instructions
- Preheat oven to 400°F.
- Prick potatoes and coat with olive oil, salt, and pepper.
- Bake 45-60 minutes until tender.
- Cool 5-10 minutes, slice, and scoop out centers.
- Bake empty shells 10 minutes to crisp.
- Mix potato flesh with butter, milk, sour cream, and seasonings.
- Fold in onions, bacon, and cheese.
- Fill shells and top with remaining cheese.
- Bake 15 minutes until melted and golden.
- Finish with bacon and green onions.
Notes
Warm dairy ensures smoother filling and crisp shells prevent collapse.
- Prep Time: 20 minutes
- Cook Time: 65-75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
Keywords: twice baked potatoes, potatoes, cheese, comfort food