Twice Baked Potatoes an easy side dish or you they can be a meal all by themselves. The bacon, sour cream, and cheddar cheese take these baked potatoes to a whole new level.
These twice baked potatoes are a family favorite. They are not only easy to make, but you can make them ahead of time if needed.
Happy New Year to all of you out there. I hope that 2019 will be a great year for all. I am hoping for good things on my blog this year. I will have to wait and see.
Baked potatoes have always been a favorite side dish in our house. I love loading up baked potatoes with butter and sour cream.
These twice baked potatoes have the butter, sour cream, and cheddar cheese baked into them. Making them one tasty potato.
Tips on making the best-baked potatoes:
- Use quality potatoes.
- Use potatoes that bake well like Russets
- Do not wrap potatoes in aluminum foil, this keeps too much moisture in the potato and your potato will not have the desired quality.
- Pierce the potato 6 to 8 times and place directly on the oven rack.
How to make twice baked potatoes:
Scrub potatoes, pierce the potatoes, place them into an oven that has been preheated to 400 degrees F. Bake the potatoes until they are fork tender. Remove from the oven and cool the potatoes until they are easy to handle.
Cut the very top of the potato off length-wise. Scoop out the potato leaving a 1/2-inch thick shell. To the potato add the sour cream, butter, garlic powder, onion powder, salt, bacon, and cheddar cheese. Mix the ingredients until well combined, then add the potato filling back into the potato shells. Top with the remaining cheddar cheese and bacon.
Reduce the oven to 375 and bake the potatoes for 15 to 20 minutes or until the potato is heated through and the cheese is melted.
Love potatoes? Check out these recipes:
Twice Baked Potatoes
- 4 large Russet potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 3 strips crispy bacon divided
- 3/4 cup cheddar cheese divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
Scrub the potatoes and dry. Pierce each potato 6 to 8 times with a fork.
Bake the potatoes in a preheated 400 degrees F oven for 40 to 60 or until they are fork tender. The time will vary with the size of the potato.
Once the potato is tender remove from the oven. Reduce the heat of the oven to 375. Let the potato cool until it is cooled enough to handle. Cut the very top off of each potato length-wise.
Scoop the potato pulp out leaving about a 1/2-inch thick shell.
Add the sour cream, butter, half of the bacon, 1/2 cup of cheddar cheese, garlic powder, onion powder, and salt to the potato pulp, Mix until well combined.
Spoon the potato mixture into the potato shells evenly. Top each potato with the remaining cheddar cheese and bacon.
Place the potatoes back into the 375 degrees F oven and bake for 15 to 20 minutes or until the potatoes are heated through and the cheese is melted.