Twice Baked Potatoes

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Indulge in this delicious and hearty recipe for twice baked potatoes with cheese and bacon. Perfect for a dinner party or a cozy night in.

Prep Time15

Cook Time1 15

Cooling Time10

Total Time1 40

Course: Side Dish

Cuisine: American

Servings:

Calories: 328kcal

Author: Julie Evink

Ingredients

4 russet potatoes
2 Tablespoons olive oil
1 teaspoon kosher salt
4 Tablespoons butter melted
¼ cup sour cream
½ cup bacon cooked and crumbled
1 ½ cups shredded cheddar cheese divided

Toppings

sour cream
freshly minced chives

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Wash the potatoes and dry off with a paper towel.
Line a sheet pan with parchment paper. Place the washed potatoes on the sheet pan and drizzle the olive oil on them. Using a brush, brush the oil so it covers all of the potatoes. Then sprinkle the kosher salt on top of each potato.
Pierce each potato with a fork 2-3 times. Place the potatoes in the oven and bake for 60-65 minutes or until the potato is easily pierced by a fork.
Once baked, allow the potatoes to cool for 10-15 minutes.
Once cooled enough to handle, cut the potatoes in half lengthwise. Take a spoon and scoop out the middle of the potato leaving a little on the inside attached to the skin. Add the middle of the potatoes to a large mixing bowl and place the hollowed out halves back on the baking sheet.
In the large mixing bowl with the scooped out potatoes, Add the melted butter, sour cream, bacon, and ¾ cup of the shredded cheese in the mixing bowl and mix with a hand mixer until combined. Be sure to mash the softened potatoes as you mix.
Fill each half of the potatoes with about ⅓ cup of the potato filling. Then sprinkle the rest of the cheese on top of the potatoes.
Return the sheet pan with the stuffed potatoes back to the oven and roast the loaded potatoes for 10 additional minutes at 400 degrees Fahrenheit.
If desired, top the finished potatoes with a dollop of sour cream and additional chives.
Serve immediately and enjoy.

Notes

Allow leftovers to cool completely and then transfer to an airtight container. You can also wrap each twice baked potato individually in plastic wrap or aluminum foil. To reheat, pop into the oven or toaster oven until warmed through and the skin pf the potato is crispy again.
FRIDGE: Leftovers will keep in the fridge for up to 5 days when wrapped tightly or kept in the proper container.

FREEZER: Yes, you can freeze these potatoes! Wrap each potato individually to make them easier to thaw and reheat. Place in a freezer bag and freeze for up to 3 months and allow to thaw in the fridge before reheating.

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