Twice Baked Potato Recipe
This Bacon Cheddar Twice Baked Potato Recipe is easy to make and absolutely delicious. Loaded with all of your favorite flavors, these could make a meal on their own.
Servings: 8 people
- 4 russet potatoes scrubbed clean
- extra virgin olive oil
- 1/2 pound bacon diced and cooked
- 1/4 cup unsalted butter cut into small pieces
- 1/2 cup light sour cream (full fat can also be used)
- 1/2 cup skim milk (a higher fat milk can also be used)
- 2 cups shredded cheddar cheese divided
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- green onions for garnishing
Preheat your oven to 400 degrees. Rub the potatoes lightly with extra virgin olive oil and salt them with kosher salt. Set them on a baking sheet and cook for one hour or until you can easily slice through one.
Once the potatoes are cool enough to handle, gently slice them in half. Scoop out the insides, leaving 1/4 inch of the potato around the edges, and putting the scooped insides into a medium bowl.
Add the the butter, sour cream, and milk to the potatoes. Beat until smooth. Stir in the salt, pepper, 3/4 cup of the bacon bits, and half of the cheddar cheese.
Put the mixture into the potato shells. Top with the remaining cheese and reserved bacon. Bake for 10 minutes or until the cheese is melted. Garnish with fresh green onions.
Serving: 1potato half | Calories: 408kcal | Carbohydrates: 22g | Protein: 20g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 831mg | Potassium: 667mg | Fiber: 1g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 1mg