Easy Twice-Baked Potato Recipe
It's the ultimate spud side dish! Mashed potato meets jacket potato in this easy-to-prepare recipe for Twice-Baked Potato -- topped with bacon, onions, sour cream, and melted cheddar cheese.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 4 slices bacon
- 1 tbsp butter
- ½ cup sour cream
- ¼ cup whole milk
- ½ cup cheddar cheese grated
- salt and pepper to taste
- 2 spring onions finely sliced
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper.
- Generously drizzle the large potatoes with olive oil until well coated. Poke holes in the potatoes with a fork. Place the prepared potatoes on the lined baking tray and bake for approximately 1 hour, or until a fork easily pierces through the potato skin.
- While the potatoes are baking, fry the bacon in a hot skillet until it gets super crispy. Once done, chop it up into small pieces.
- Carefully cut off the top third of each cooled potato lengthwise. With a spoon, gently scoop out the fluffy flesh and put it into a mixing bowl.
- Mash the potato with a masher or a fork until smooth. Add the butter, sour cream, whole milk, then season with salt and pepper to taste. Mix all the ingredients until well combined.
- Add the diced crispy bacon, finely sliced spring onions, and half of the grated cheddar cheese to the bowl of mashed potatoes.
- Generously fill each potato skin. Sprinkle the remaining cheddar cheese over each potato. Set the oven to BROIL (or you can use a grill) and heat the potatoes for 2-3 minutes, or until the cheese is melted.
Nutrition
Calories: 367kcalCarbohydrates: 41gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 124mgPotassium: 980mgFiber: 3gSugar: 3gVitamin A: 413IUVitamin C: 14mgCalcium: 184mgIron: 2mg
Tried this recipe?Let us know how it was!