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The Best Twice-Baked Potatoes loaded with all your favorite ingredients! Perfect on their own or as a side.
The Best Twice-Baked Potatoes
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
 
The Best Twice-Baked Potatoes loaded with all your favorite ingredients! Perfect on their own or as a side.
Servings: 8
Ingredients
  • 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
Directions
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Reduce oven temperature to 350 degrees F.
  4. In the meantime, cook bacon in a large skillet over medium-high until crispy, about 6-8 minutes. Transfer to paper towels to drain.
  5. 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.
  6. 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.
  7. 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.
  8. Dig in and enjoy!
Recipe Notes

For the cheese, I recommend sharp cheddar, a Mexican blend, or Pepper Jack.