Twice Baked Potatoes
Yield: 8 servings
Calories: 253kcal
Easy recipe for twice-baked potatoes loaded with a savory filling, broiled to melt the cheese, then topped with crispy bacon and green onions.
Ingredients
- 4 (12 ounces) russet potatoes
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) kosher salt, more for seasoning
- 8 slices (251 g) thick-cut bacon, cut into ¼" thick pieces
- 2 tablespoons (30 g) unsalted butter
- 1 ½ cups (173 g) shredded sharp cheddar cheese, divided
- ¾ cup (180 ml) sour cream
- ½ cup (120 ml) whole milk
- ½ cup (28 g) sliced green onions, divided
- ½ teaspoon black pepper
Instructions
- Heat the Oven - Set the oven rack to the center position. Preheat to 400ºF (204ºF). Place a wire rack on top of a foil-lined rimmed baking sheet and set aside.
- Prepare the Potatoes - Scrub and rinse the outside of the potatoes with cool water. Dry with a towel. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Evenly space the potatoes on top of the wire rack. Lightly brush olive oil over the surface of the potatoes. Sprinkle with salt.
- Bake the Potatoes - Bake until the center of the potato pierces easily with a fork and registers between 200 to 205ºF (93 to 96ºC), about 60 to 80 minutes, depending on size. Meanwhile, cook the bacon.
- Cook the Bacon - Add the bacon to a cold large cast iron skillet. Turn heat to medium and cook, stirring occasionally until crispy, about 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons for topping.
- Cool the Potatoes - Remove the potatoes from the oven and allow them to cool until cool enough to touch, 10 to 15 minutes.
- Remove the Flesh - Slice each potato lengthwise down the center. Use a spoon to remove the flesh and transfer to a large bowl. It helps to place the potato in a paper towel for better grip. Make sure to leave about ¼-inch thick shell of flesh around the edges. There should be about 3 ½ cups of flesh. Set aside.
- Bake the Potato Skins - Place the potato skins, cut side up, on the sheet pan on top of the wire rack. Bake for 10 minutes to help dry the skins.
- Make the Potato Filling - Lightly mash the reserved potato flesh with the butter. Add 1 cup of cheddar cheese, sour cream, milk, ¼ cup of green onions, and bacon. Use a spatula to combine the ingredients.
- Fill the Potato Skins - Fill each potato skin with about ½ cups of filling and shape it into a mound. Sprinkle about 1 tablespoon of cheddar cheese on top.
- Broil the Potatoes - Broil until the cheese is melted, about 3 to 5 minutes.
- To Serve - Top with reserved bacon, green onions, and black pepper.
Notes
- Larger Serving Size: Select 12 to 14-ounce potatoes.
- Make it an Appetizer: Use 5 to 8 ounces of smaller potatoes.
- Storing and Reheating: Refrigerate covered for up to 3 days. Reheat one at a time in the microwave on the “high” setting in 30-second intervals until warmed through, about 1 to 2 minutes.
- Freezing: Individually wrap potatoes in plastic, place them in resealable bags, and store them in the freezer for up to 1 month. To reheat, unwrap and bake at 350°F (177°C) on a wire rack or foil-lined baking sheet until warmed through, about 30 to 45 minutes, checking every 5 minutes.
Nutrition
Calories: 253kcal | Carbohydrates: 4g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 554mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Recipe Link