Twice Baked Potatoes Recipe
Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more—delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.
Ingredients
- 4russet potatoes
- olive oil
- salt for sprinkling potatoes
- ⅓ cupsour cream
- 2 tablespoonsbutter
- ½ cupmonterey jack finely shredded
- 1 cupcheddar finely shredded (reserve ½ cup for the tops)
- ¼ teaspoongarlic powder
- ¼ teaspoononion powder
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupmilk
- 2slices crispy cooked bacon chopped
- 1scallion thinly sliced
Directions
- 1
Preheat oven to 350 degrees. Dry the potatoes after washing, prick them 2-3 times with a fork, rub them with oil, and sprinkle them with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
- 2
Cut the baked potatoes in half and scoop the flesh into a large bowl, leaving the outer 1/4-1/3-inch intact.
- 3
Add the sour cream, butter, Monterey Jack cheese, 1/2 cup cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mash the mixture with a potato masher. Add just enough milk to make them creamy.
- 4
Spoon the mashed mixture into the potatoes. Top them with the remaining cheese and bake. Sprinkle with bacon and green onions.