Twice Baked Potatoes
No matter what you’re serving for dinner, these Best Ever Twice Baked Potatoes will turn it into a meal that everyone will love! These creamy, cheesy stuffed potatoes are the perfect side dish for any family gathering or weekday night meal!
Servings: 12
Ingredients
- 6 small russet or baking potatoes
- 2 tbsp olive oil
- 2 tsp coarse salt
- ½ cup sour cream
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 3 tbsp butter (softened)
- ½ cup milk
- 6 slices bacon (cooked crisp, chopped, and divided)
- ¼ cup green onions
- 1½ cups (diced)
Instructions
- Preheat the oven to 400°. Scrub the potatoes and poke them with a fork.
- Rub with olive oil and sprinkle coarse salt over the potato skins. Place the potatoes directly on the rack in the oven and bake for 50-60 minutes or until the potatoes are soft.
- Meanwhile, cook the bacon, so it is crispy. Remove the bacon and place it on a plate lined with paper towels. Set aside.
- Remove potatoes and allow them to cool completely. Then, cut them in half lengthwise. Then scoop out the baked potato filling leaving a thin layer in the skin.
- Add potatoes, sour cream, pepper, garlic powder, butter, and milk in a large bowl. Mix with an electric hand mixer or potato masher until creamy and smooth.
- Add green onions, ½ the bacon, and ¾ cup of cheese to the potato filling. Fold them in until well combined.
- Spoon the filling into the potato skins. Then, top with remaining cheese and bacon.
- Bake for 15-20 or until the cheese has completely melted.