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Twice Baked Potatoes
Looking for a simple recipe for twice-baked potatoes? Here's the perfect recipe for delicious, creamy twice baked potatoes. With a cheesy, crispy, crumbled bacon topping.
- 4 large baking potatoes
- 8 slices bacon cooked and crumbled
- 1 cup sour cream
- 1/2 cup milk (more can be added if needed)
- 6 tbsp butter
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
- 8 green onions sliced, divided
Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour until they can be pierced with a fork easily. Or microwave according to your microwave settings.
Allow cooling for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inches of flesh so the potato maintains its shape.
Add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk to the scooped out potatoes. Smash together with a fork until incorporated.
Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
Bake for another 15-20 minutes at 350 degrees. Top remaining green onions to serve.