Twice-Baked Potatoes are a creamy, cheesy, and savory delight. Perfect for special occasions or as a comforting side dish, these potatoes are baked, scooped, mixed with delicious ingredients, and baked again for a golden finish.
Preparation time
20min
Cooking time
1h 20min
Ingredients
4 Servings
- 4 slices bacon
- 60 g butter
- 120 g cheddar cheese
- 2 green onions
- 60 ml milk
- 0.5 tsp pepper
- 4 russet potatoes
- 1 tsp salt
- 120 ml sour cream
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash and dry the potatoes, then poke each potato several times with a fork.
Step 3
Bake the potatoes directly on the oven rack for 1 hour or until tender.
Step 4
Allow the potatoes to cool slightly, then cut them in half lengthwise.
Step 5
Scoop out the flesh of the potatoes into a mixing bowl, leaving a thin shell.
Step 6
Add butter, sour cream, milk, salt, and pepper to the potato flesh and mash until smooth.
Step 7
Mix in half of the cheddar cheese, bacon, and green onions.
Step 8
Spoon the mashed potato mixture back into the potato shells.
Step 9
Top each filled potato with the remaining cheddar cheese.
Step 10
Place the filled potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.