Description
Make the best creamy, cheesy twice baked potatoes loaded with bacon. This recipe delivers fluffy insides and perfectly crisp skins, making it the ultimate comfort food side dish for any gathering.
Ingredients
Scale
- 6 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup cooked, crumbled bacon
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced for garnish
Instructions
- Preheat your oven to 400 degrees F. Rub the potatoes lightly with olive oil and prick them several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
- Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375 degrees F.
- Carefully slice each potato in half lengthwise. Scoop the flesh out of each potato half into a large bowl, leaving about a quarter-inch of potato inside the skin to create a sturdy shell.
- Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash everything together until smooth.
- Stir in the crumbled bacon and 1 cup of shredded cheddar cheese into the potato mixture. Mix until just combined.
- Spoon the filling evenly back into the potato skins, mounding it slightly on top.
- Place the filled potatoes on a baking sheet. Top each potato with a little extra shredded cheddar cheese.
- Bake at 375 degrees F for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Remove from the oven, garnish with sliced green onions, and serve your ultimate stuffed potatoes immediately.
Notes
- For extra crispy skins, you can brush the empty shells with a little melted butter before refilling them.
- You can prepare the filling and stuff the potatoes a day ahead. Cover them and refrigerate. Add about 5 to 10 minutes to the final baking time if baking straight from the refrigerator.
- If you want a richer flavor, substitute half of the sour cream with plain Greek yogurt.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 450
- Sugar: 3
- Sodium: 480
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 4
- Protein: 15
- Cholesterol: 75