Classic Twice-Baked Potatoes
A perfect side dish featuring crispy, golden skins filled with a fluffy, creamy blend of cheddar, bacon, and green onions. The ultimate comfort food.
Ingredients
- 4 Russet potatoes about 2 lb, similar size
- 1/2 cup sour cream full fat
- 1/2 cup half and half or whipping cream
- 2 Tbsp green onions diced finely
- 1/4 cup cooked bacon chopped
- 1 1/2 cups cheddar cheese freshly grated
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp garlic salt
Instructions
- Preheat oven to 400°F. Scrub potatoes, dry thoroughly, and prick with a fork 5-6 times to allow steam to escape.
- Bake for 60 minutes until a fork slides in easily. Remove and let cool for 10 minutes.
- Cut potatoes in half lengthwise. Carefully scoop out the flesh, leaving a 1/4 inch border along the skin to keep shells intact.
- Mash the potato flesh with sour cream, half and half, salt, pepper, and garlic salt. Fold in green onions, bacon, and 1 cup of the grated cheddar.
- Fill shells with the mixture, piling it slightly above the rim. Top with the remaining 1/2 cup of cheddar. Reduce oven to 350°F and bake for 15-20 minutes until golden and bubbling.
Notes
Never use a food processor to mash the potatoes, as it will make them gluey. Use a hand masher or fork. Ensure dairy is at room temperature before mixing to maintain the best texture.