Preparation Time:
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Intensity:
- Difficulty Level: Easy
Ingredients:
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
Instructions:
- Bake Potatoes:
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them. Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for 1 hour, or until they are tender when pierced with a fork.
- Prepare Filling:
- Once the potatoes are done, remove them from the oven and let them cool slightly until they are safe to handle.
- Cut each potato in half lengthwise and scoop out the insides, leaving a small border of potato to keep the skins sturdy. Place the scooped-out potato in a mixing bowl.
- Mix Filling:
- Add the butter, sour cream, milk, 1/2 cup of the shredded cheddar cheese, crumbled bacon, and green onions to the bowl with the potato insides.
- Mash and mix everything together until well combined. Season with salt, pepper, and garlic powder (if using) to taste.
- Fill Potato Skins:
- Spoon the potato mixture back into the potato skins, dividing it evenly among them.
- Place the stuffed potatoes on a baking sheet and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- Bake Again:
- Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let cool slightly before serving. Enjoy as a side dish or a main course with a salad.
Nutrition Information (per serving, assuming 8 servings):
- Calories: 250 kcal
- Carbohydrates: 28g
- Protein: 8g
- Fat: 12g
- Fiber: 2g
- Sugar: 2g
- Sodium: 300mg
Enjoy your delicious and creamy Twice Baked Potatoes!
