Description
A classic and comforting dish, these twice baked potatoes feature a creamy, flavorful filling nestled within crispy potato skins and topped with savory beef bacon, sharp cheddar cheese, and fresh green onions.
Ingredients
4 large baking potatoes
8 slices beef bacon
1 cup sour cream
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Bake the potatoes until tender, about 1 hour, then let them cool.
While the potatoes bake, cook the beef bacon in a skillet until browned; drain and crumble it.
Slice the cooled potatoes in half lengthwise, scoop out the flesh into a bowl, and keep the skins.
To the scooped potato flesh, add sour cream, half the cheese, half the green onions, milk, butter, salt, and pepper, then blend until creamy.
Spoon the potato mixture back into the skins, then top with the remaining cheese, green onions, and beef bacon.
Bake for about 15 minutes until the cheese is melted. Serve hot.
Notes
Choose larger baking potatoes with a good amount of starch for the fluffiest filling. Russets are your best friend here.
Be careful when scooping out the potato flesh. Leaving a sturdy border will prevent the skins from breaking when you fill and bake them again.
Ensure your butter is softened before adding it to the potato mixture. This will help it to blend in seamlessly for a truly creamy texture.
Taste your potato filling before stuffing it back into the skins. You can always add a little more salt or pepper if needed.
For extra crispy skins, you can lightly brush them with melted butter or oil and rub them with salt before the initial bake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A