Irresistibly Creamy Twice Baked Potatoes You’ll Crave

Indulge in these Twice Baked Potatoes, creamy and topped with cheese and bacon for the ultimate comfort food.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4 potatoes

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 pieces Russet Potatoes Choose these for their fluffy texture, perfect for baking.
2 tablespoons Olive Oil Aids in achieving that crispy skin; can swap with vegetable oil if needed.
1 teaspoon Salt Essential for enhancing the overall flavor; sprinkle generously before baking.

For the Filling

1 cup Sour Cream Brings creaminess and tang; Greek yogurt is a lighter substitute.
4 tablespoons Butter Adds rich moisture to the filling; opt for unsalted to control saltiness.
1 cup Monterey Jack Cheese Melts beautifully, imparting a creamy texture; try mozzarella if preferred.
1 cup Cheddar Cheese Provides classic flavor; choose sharp or mild based on your taste, reserving some for topping.
1 teaspoon Garlic Powder Layers in delicious flavor; switch to fresh garlic for extra intensity.
1 teaspoon Onion Powder Enhances savory notes; fresh onions work too, use more as needed.
1 teaspoon Black Pepper Adds a gentle kick; adjust according to your spice preference.
1/4 cup Milk Helps achieve that creamy consistency in the filling; any milk or non-dairy option is fine.

For the Topping

4 strips Bacon A must for that crispy, smoky topping; use turkey bacon for a healthier twist.
1/4 cup Scallion Bright, fresh garnish that elevates the dish; chives can be used as an alternative.

Equipment

Oven
Baking sheet
mixing bowl
Potato Masher

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C).
Wash and dry the russet potatoes. Prick them several times, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes until fork-tender.
Allow the potatoes to cool, then slice in half lengthwise and scoop out the fluffy interior into a mixing bowl.
Add sour cream, butter, Monterey Jack cheese, half of the cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until smooth, adding milk as needed.
Spoon the filling back into the potato skins and top with remaining cheddar cheese.
Bake the filled potatoes for an additional 15 minutes until cheese is melted and golden.
Remove from oven, add crispy bacon bits and chopped scallions before serving.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Customize with toppings like jalapeños or sautéed mushrooms for a personal twist.

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