Easy Twice Baked Potatoes
Cheesy and loaded with bacon, these potatoes are the perfect scratch made side dish and are so simple to make.
Servings: 4
Calories: 410kcal
Ingredients
- 4 Russet potatoes
- 3 tablespoon unsalted butter
- ⅓ cup sour cream
- 1 cup shredded cheese
- 4 slices bacon cooked and crumbled
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tbsp chives
Instructions
- Preheat oven to 400F.
- Wash potatoes. Place them on a baking sheet and poke each potato several times with a knife so they can let out steam while cooking.
- Bake potatoes at 400F for one hour or until fork tender. Remove from oven and allow to cool off for a few minutes before handling.
- Cook strips of bacon in a pan until crispy and cooked through. Let bacon cool on a plate lined with a paper towel. Once the bacon has cooled completely, break or slice bacon strips into crumbles.
- Once the potatoes are cool enough to handle, cut off the top portion, about the top quarter, and scoop the potato into a large mixing bowl. Keeping the potato peel in tact, leave a small border of potato inside the peel so it holds its shape. Discard the peel from the top quarter. Set aside the potato shells to stuff later.
- After all the potatoes have been have been scooped out, add salt, pepper, onion powder, and butter to the mixing bowl. Use a potato masher to mash all of the potato and butter together.
- Add in the sour cream, ½ of the shredded cheese, bacon crumbles, and chives. Fold in to combine.
- Fill each potato shell with the filling and pile it high.
- Top each potato with the remaining cheese.
- Return to the oven and bake for 15-20 minutes until the cheese on top has melted completely and slightly browned.
Nutrition
Calories: 410kcal | Carbohydrates: 48g | Protein: 16g | Fat: 24g