Description

Twice-baked potatoes are a comfort food classic that combines creamy mashed potatoes and crispy baked potato skins. This recipe brings the perfect balance of cheese, bacon, and sour cream, with a hint of garlic and onion powder. Whether served as a side dish or main course, these potatoes will be the star of any meal.

Ingredients

Scale

4 russet potatoes (Choose large, firm potatoes for the best results)
Olive oil (for coating the potatoes)
Salt (to sprinkle on the potatoes before baking)
⅓ cup sour cream (adds creaminess and tang)
2 tablespoons butter (enhances the rich flavor)
½ cup Monterey Jack cheese (finely shredded)
1 cup cheddar cheese (finely shredded; reserve ¼ cup for topping)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼–⅓ cup milk (use as needed for desired creaminess)
2 slices bacon (cooked until crispy and chopped)
1 scallion (thinly sliced for garnish)

Instructions

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and dry them well. Pierce each potato a few times with a fork.
Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Once baked, remove from the oven and let cool for about 10-15 minutes.

Step 2: Make the Potato Filling

Once the potatoes are cool enough to handle, slice each potato in half lengthwise.
Use a spoon to carefully scoop out the flesh from the center of each potato half, leaving about a ¼-inch border around the skin. Place the scooped-out potato flesh in a mixing bowl.
Add the butter, sour cream, ½ cup of Monterey Jack cheese, ¾ cup of cheddar cheese, garlic powder, onion powder, salt, pepper, and milk (start with ¼ cup and add more if necessary) to the bowl with the potato flesh.
Mash everything together until smooth and creamy. You can adjust the milk to reach your desired level of creaminess.

Step 3: Refill the Potato Skins

Spoon the mashed potato mixture back into the hollowed-out potato skins, pressing it down gently to fill each skin.
Sprinkle the remaining ¼ cup of cheddar cheese on top of each potato.

Step 4: Bake Again

Place the filled potato halves on a baking sheet and return them to the oven.
Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the potatoes are golden brown.

Step 5: Garnish and Serve

Remove the potatoes from the oven and sprinkle with chopped crispy bacon and sliced scallions.
Serve hot and enjoy!

Notes

For Extra Creaminess: Add a little more sour cream or milk if you want a creamier filling.
Customization: Feel free to experiment with other cheeses like mozzarella or pepper jack, and add extras like sautéed mushrooms or jalapeños for more flavor.
Make Ahead: You can prepare the potatoes up to the point of the second bake. Cover the stuffed potatoes with plastic wrap or foil and refrigerate for up to 24 hours. When ready, bake as directed.

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: These Twice Baked Potatoes are the perfect combination of crispy skin and creamy, cheesy filling, and they make for a great side dish or a hearty meal on their own! Enjoy the bacon, cheese, and sour cream that make each bite irresistible.