Twice-Baked Potato Recipe
Our Twice-Baked Potato Recipe makes an excellent lunch alongside a soup or salad but is also perfect as a hearty side dish.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 slices bacon
- 1 tablespoon butter
- 1/2 cup sour cream
- 1/4 cup whole milk
- Salt and pepper to taste
- 2 spring onions finely sliced
- 1/2 cup cheddar cheese grated
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper.
- Place the potatoes on the baking tray, poke holes in them with a fork, and drizzle with the olive oil. Bake for approximately 1 hour, or until fork-tender.
- While the potatoes are baking, fry the bacon in a hot skillet for 2 to 3 minutes per side. Chop up roughly and set aside.
- Once the potatoes are done, allow them to cool briefly for approximately 15 minutes. 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, milk, and salt and pepper to taste. Mix all the ingredients until well combined.
- Add the crispy bacon, 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 to 3 minutes, or until the cheese is melted.
Nutrition
Calories: 390kcalCarbohydrates: 41gProtein: 9gFat: 22gSaturated Fat: 9gSodium: 143mgFiber: 3g
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