Description
Fluffy, cheesy Twice Baked Potatoes that are perfect for gatherings or weeknight dinners. Customize with your favorite toppings!
Ingredients
Scale
- 2 lbs Russet potatoes
- 4 oz shredded cheese (sharp cheddar or your choice)
- 4 tbsp unsalted butter
- ¼ cup sour cream
- ¼ cup buttermilk
- 2–4 scallions
- 4 strips bacon
Instructions
- Preheat the oven to 400°F and prepare a wire rack over a baking sheet.
- Rub potatoes with oil and season with salt and pepper. Bake for 45 minutes to an hour until tender.
- Cool for 10 minutes, then cut each potato in half and scoop the flesh into a mixing bowl.
- Bake empty shells for an additional 10 minutes at 400°F.
- Mix potato flesh with butter, cheese, scallions, bacon, sour cream, buttermilk, salt, and pepper until smooth.
- Fill shells with the mixture and top with remaining cheese and toppings.
- Broil for 5-10 minutes until golden brown.
Notes
Serve warm with a dollop of sour cream or sprinkle of fresh herbs. Leftovers can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg