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Twice Baked Potatoes

Twice Baked Potatoes

Michelle Boulé
A favorite holiday side dish, this recipe for twice baked potatoes is an easy side for a large crowd. It's a delicious way to eat potatoes!
5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 8
Calories 322 kcal

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Potato Masher
  • Wooden Spoon

Ingredients
 
 

  • 4 Russet Potatoes
  • 4 Tbsp Butter
  • ¾ Cup Bacon Cooked and Crumbled
  • ¾ Cup Sour Cream
  • ¾ Cup Shredded Cheddar Cheese
  • ½ Cup Milk
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Tsp Pepper

Instructions
 

  • Preheat oven to 400. Place potatoes on a baking sheet and poke with a fork several times. Cook for 45 minutes or until baked through. Remove from oven and let cool completely.
  • Slice potatoes in half. Scoop out the interior and leave a wall of potato around the skin. Place scooped out potato in a large mixing bowl.
  • In the mixing bowl, add butter and mash until smooth and fluffy. Stir in bacon, sour cream, cheddar cheese, milk, salt, garlic powder and pepper. 
  • Spoon into the potato skins and top with additional cheese if desired. Bake at 350 for 20 minutes or until cheese has melted. Enjoy!

Notes

Does this recipe look familiar? It first appeared on my other site The Brooklyn Cook

Nutrition

Calories: 322kcalCarbohydrates: 21gProtein: 9gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 54mgSodium: 583mgPotassium: 559mgFiber: 1gSugar: 2gVitamin A: 451IUVitamin C: 6mgCalcium: 136mgIron: 1mg
Keyword Twice Baked Potatoes
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