Description
Indulge in the comforting warmth of twice baked potatoes, featuring crispy skin and a creamy, cheesy filling that’s irresistible. Perfect for family gatherings or a cozy night in, this recipe combines simple ingredients to create a delightful dish that’s sure to please everyone. Customize with your favorite toppings or leftovers for a unique twist every time.
Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup full-fat sour cream
- 1 cup sharp cheddar cheese, shredded
- ½ cup crispy bacon bits
- ¼ cup chives or green onions, finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the russet potatoes and prick them with a fork several times.
- Place potatoes directly on the oven rack and bake for 45-60 minutes until tender.
- Allow potatoes to cool slightly, then slice each in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Add butter, sour cream, cheddar cheese, salt, pepper, and bacon bits to the potato flesh; mix until creamy.
- Refill potato skins with the mixture and top with extra cheese and bacon bits if desired.
- Return stuffed potatoes to the oven for an additional 15-20 minutes until heated through and golden brown.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Experiment with different cheeses like gouda or add fresh herbs for added flavor. Store any leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results. For an even creamier filling, use room temperature ingredients before mixing.