Description
These twice baked potatoes are the ultimate comfort food side dish—crispy potato skins filled with fluffy, cheesy mashed potatoes, bacon, and green onions. Perfect for Thanksgiving or any gathering, they’re easy to make ahead and always a crowd-pleaser.
Ingredients
- 4 large russet potatoes (about 2 lbs)
- 2 tbsp olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 4 tbsp unsalted butter, room temperature
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 4 slices cooked bacon, crumbled
- 3 green onions, thinly sliced
- 1/2 tsp garlic powder
- Optional toppings: extra shredded cheese, chopped chives, dollop of sour cream, smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes under cold water, dry thoroughly, and prick each potato a few times with a fork.
- Place potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 50-60 minutes until skins are crisp and potatoes yield to a gentle squeeze.
- Let potatoes cool for about 10 minutes. Slice each potato in half lengthwise.
- Gently scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch border inside the skins.
- Add butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash until smooth and fluffy.
- Stir in cheddar cheese, Monterey Jack cheese, crumbled bacon, and 2/3 of the green onions.
- Brush empty potato skins with olive oil and sprinkle lightly with salt. Spoon the filling back into each skin, mounding it high. Arrange on the baking sheet.
- Sprinkle with extra cheese and reserved green onions. Bake at 400°F (200°C) for 15-20 minutes, or until golden and bubbly.
- Let cool for 5 minutes, then serve hot. Add a dollop of sour cream or a sprinkle of chives if desired.
Notes
For vegetarian, skip the bacon or use a plant-based alternative. You can prep these up to a day ahead and refrigerate after stuffing; just add 5 extra minutes to the second bake. For extra crispy tops, broil for the last 2 minutes. If the filling is dry, add a splash more milk or sour cream. These potatoes freeze well after the first bake and filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 280
- Sugar: 2
- Sodium: 440
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 3
- Protein: 10
Keywords: twice baked potatoes, Thanksgiving side dish, cheesy potatoes, baked potatoes, holiday recipes, comfort food, make ahead, gluten free, potato recipes