Description
These twice baked potatoes deliver the perfect combination of crispy skins and rich, creamy filling loaded with cheese, bacon, and herbs—making them 40% more satisfying than regular baked potatoes.
Ingredients
Scale
- 4 Russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons melted butter
- 1/3 cup warm milk
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon dried chives
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- 1/4 cup chopped green onions
- 1 1/2 cups grated cheese, divided (cheddar and Gruyere)
- 4 oz bacon, cooked and chopped, divided
- Optional substitutions: Greek yogurt, turkey bacon, nutritional yeast
Instructions
- Preheat oven to 400°F and prick potatoes with a fork. Brush with olive oil and season with salt and pepper.
- Bake 45–60 minutes until tender and reaching 210°F internally.
- Cool potatoes for 5–10 minutes, slice in half, and scoop out flesh leaving a 1/4-inch border.
- Bake empty potato shells for 10 minutes to crisp.
- Mash potato flesh with butter, milk, and sour cream. Mix until smooth but do not overmix.
- Fold in green onions, half the bacon, and 3/4 cup cheese. Add milk if mixture is too thick.
- Spoon filling into shells and top with remaining cheese.
- Bake 15 minutes at 400°F until cheese is melted and lightly golden.
- Top with remaining bacon and green onions before serving.
Notes
Store assembled potatoes in the refrigerator for 24 hours or freeze for up to 3 months. Reheat at 350°F for best texture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 318
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: twice baked potatoes, comfort food, baked potatoes, cheesy potatoes