Twice Baked Potatoes
Twice baked potatoes take baked potatoes up a notch that is totally delicious. A crispy baked potato shell stuffed with fluffy mashed potatoes, sour cream, cheese and bacon.
Course Side Dish
Keyword twice baked potatoes
Prep Time 10 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
- 4 medium potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 cup butter melted
- 2 cups shredded cheddar cheese divided
- 1/2 cup sour cream
- 6 strips of bacon cooked, crumbled, and divided
- 1 tablespoon chives chopped
Preheat oven to 400°F.
Wash and dry your potatoes then pierce the skin multiple times with the ends of the fork to help prevent it from exploding. Rubber each potato with olive oil and then sprinkle them with the salt.
Bake the potatoes for about one hour until you can stick a fork in easily to the flesh of the potato.
Cut each potato and half and scoop out the potato leaving about a quarter inch around the edge. Set the insides of the potatoes to the side. Brush the potatoes with the butter.
Mix the inside of the potatoes, half the cheese, sour cream, and 2/3 of the bacon together until the mixture is smooth. Divide this mixture back inside of the potato skins.
Sprinkle each potato with the remaining cheese.
Bake for 10 minutes until the cheese is melted.
Sprinkle each potato with the remaining bacon and chives.
Calories: 633kcal | Carbohydrates: 30g | Protein: 23g | Fat: 47g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1288mg | Potassium: 1064mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 43mg | Calcium: 471mg | Iron: 2mg