The Best Twice-Baked Potatoes loaded with all your favorite ingredients! Perfect on their own or as a side.
Holidays are over. Kids are back in school. It truly is back to the grind. But I’ve already decided that 2018 is going to be a great year. So, let’s do this!
We had a really good break. (Really anytime I don’t have to wake my kids up at the crack of dawn or deal with homework I don’t understand, is a total win.) But in addition to that, we saw friends we never get to, played games, built puzzles, watched movies, relaxed, and cooked some old family favorites like these Twice-Baked Potatoes.
Ever since my kids decided they do love the all mighty spud (thank god!), I make these somewhat regularly. They are filled with all the goodies that we’re not supposed to be having since gaining all that holiday weight. Lol. But I’m making them again tonight anyway!
They really are the best. Add them to your menu this week!
- 4 large russet potatoes (about 3 pounds)
- 1 tablespoon vegetable oil
- 12 ounces bacon , diced
- 1 cup sour cream
- 1 cup shredded cheese
- 8 scallions , diced
- 1/2 cup whole milk
- 1/4 cup butter , softened
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with the vegetable oil and bake for 1 hour, or until tender. Allow to cool for 10 minutes.
Reduce oven temperature to 350 degrees F.
In the meantime, cook bacon in a large skillet over medium-high until crispy, about 6-8 minutes. Transfer to paper towels to drain.
Slice potatoes in half lengthwise and scoop flesh into a large bowl, leaving a small rim of the potato intact so you don’t tear the shell. Lay the hollowed out potato shells back onto the baking sheet.
Add the bacon (reserving some), sour cream, half of the cheese, the onions (reserving some), milk, butter, salt, pepper, and garlic powder into the bowl. Using a handheld mixer, blend until combined and creamy.
Divide mixture among the potato skins, then sprinkle with reserved bacon, cheese, and onion. Place back into the oven for 15 minutes until warmed through and cheese had melted.
Dig in and enjoy!
For the cheese, I recommend sharp cheddar, a Mexican blend, or Pepper Jack.
adapted from allrecipes
Other potato recipes you might enjoy!
Malt Vinegar Roasted Potatoes – Belly Full
Potato and Apple Home Fries – Belly Full
Easy Cheesy Hash Brown Potatoes – Melanie Makes
The Best Scalloped Potatoes – Wine and Glue
3 Ingredient Roasted Potatoes with Crunchy Onions – The Food Charlatan