Twice Baked Potatoes

5 from 1 vote

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.

Prep Time1

Cook Time15

Total Time1 15

Course: Main Course, Side Dish

Cuisine: American

Keyword: potato recipes, potatoes

Servings:

Calories: 754kcal

Author: Kasey Schwartz

Ingredients

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

Instructions

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.

Notes

I would highly recommend using Russet potatoes for this recipe because they’re thick and will remain sturdy, perfect for the oven. The starchy insides are ideal for a fluffy and creamy inside.

Nutrition