Description
Twice-baked potatoes are the ultimate comfort food! These potatoes are soft and creamy on the inside with a crispy exterior, loaded with cheese, sour cream, and bacon for an irresistible, indulgent side dish.
Ingredients
Scale
- 4 russet potatoes: Choose large, firm potatoes for the best results.
- Olive oil: For coating the potatoes.
- Salt: To sprinkle on the potatoes before baking.
- ⅓ cup sour cream: Adds creaminess and tang.
- 2 tablespoons butter: Enhances the rich flavor.
- ½ cup Monterey Jack cheese: Finely shredded.
- 1 cup cheddar cheese: Finely shredded (reserve ¼ cup for topping).
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼–⅓ cup milk: Use as needed for desired creaminess.
- 2 slices bacon: Cooked until crispy and chopped.
- 1 scallion: Thinly sliced for garnish.
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the russet potatoes. Pat them dry, then coat each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender and a fork can easily pierce through.
- Remove the potatoes from the oven and let them cool slightly. Once cool enough to handle, slice each potato in half lengthwise.
- Scoop out the flesh of the potatoes, leaving a thin border around the edges. Place the potato flesh in a large mixing bowl.
- Add the sour cream, butter, Monterey Jack cheese, ¾ cup of cheddar cheese, garlic powder, onion powder, salt, black pepper, and milk. Mash everything together until smooth and creamy. Add more milk if needed for your desired consistency.
- Spoon the mashed potato mixture back into the potato skins, dividing it evenly.
- Sprinkle the reserved ¼ cup of cheddar cheese on top of each potato half.
- Place the stuffed potatoes back on a baking sheet and bake for another 10-15 minutes, or until the cheese is melted and the tops are golden and bubbly.
- Remove from the oven and top with crispy bacon and sliced scallions before serving.
Notes
- For a healthier version, you can substitute Greek yogurt for sour cream and use reduced-fat cheese.
- Feel free to add other toppings, like extra cheese, chives, or even a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes (including baking and twice-baking)
- Category: Side Dish
- Method: Baking
- Cuisine: American