Twice-Baked Potatoes

Prep Time 15

Cook Time 1 15

Experience the perfect blend of creamy and crispy with these twice-baked potatoes. Filled with sour cream, Cheddar, and bacon, they are an ideal side dish or satisfying main that can be enjoyed freshly baked or reheated the next day.

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Servings

Ingredients

4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese divided
8 green onions thinly sliced, divided

Instructions

Preparation:

Preheat the oven to 350°F (175°C). Arrange the baking potatoes directly on the oven rack, ensuring even heat distribution. Bake the potatoes for approximately 1 hour, or until they are tender when pierced with a fork. Remove them from the oven and allow them to cool slightly for handling.

Cook the Bacon:

In a large skillet over medium-high heat, cook the bacon slices until they are crispy and evenly browned. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. When cool, crumble the bacon and set it aside.

Prepare the Potato Shells:

Once the potatoes are sufficiently cool, slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a thin layer inside to support the skin. Transfer the scooped potato flesh to a large mixing bowl and set the potato skins aside on a baking sheet.

Combine Filling Ingredients:

To the potato flesh in the mixing bowl, add the sour cream, milk, butter, salt, pepper, ½ cup of shredded Cheddar, and half of the green onions. Using a hand mixer or potato masher, blend the mixture until it is smooth and creamy, ensuring all ingredients are well incorporated.

Fill the Potato Skins:

Spoon the prepared filling back into each potato skin, distributing it evenly. Press the filling gently to maintain the structure. Top each filled potato with the remaining shredded Cheddar, crumbled bacon, and reserved green onions.

Second Bake:

Return the filled potato skins to the oven and bake at 350°F for an additional 15 minutes, or until the cheese is fully melted and bubbly. Serve immediately while hot, as a comforting and flavorful side dish.

Notes

To make this recipe gluten-free, ensure the bacon is certified gluten-free, as some processed bacon may contain gluten in seasonings or cross-contamination. Additionally, verify that the sour cream and Cheddar cheese do not have any gluten-containing additives.

Nutrition

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