These simple twice-baked potatoes are packed with crispy bacon, gooey melted cheese, and fresh green onions, making them the ultimate side dish for any meal. Quick to prepare and perfect for prepping ahead, they’re a crowd-pleaser every time.
INGREDIENTS
- 4 russet potatoes
- Olive oil
- Salt for sprinkling
- ⅓ cup sour cream
- 2 tablespoons butter
- ½ cup Monterey Jack cheese, finely shredded
- 1 cup cheddar cheese, finely shredded (reserve ¼ cup for topping)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼–⅓ cup milk
- 2 slices of crispy bacon, chopped
- 1 scallion, thinly sliced
INSTRUCTIONS
- Bake the Potatoes: Preheat your oven to 350°F (175°C). Wash and dry the potatoes thoroughly. Prick each potato 2–3 times with a fork, rub with olive oil, and sprinkle with salt. Place them directly on a baking sheet and bake uncovered for 45–60 minutes, or until they’re soft when gently squeezed. Remove from the oven and let them cool slightly for handling.
- Prepare the Filling: In a large mixing bowl, combine sour cream, butter, Monterey Jack cheese, ¾ cup of cheddar cheese, garlic powder, onion powder, salt, and pepper. Cut the baked potatoes in half lengthwise and carefully scoop out the flesh, leaving about a ⅓-inch shell intact.
- Mash and Mix: Add the scooped potato to the bowl with the other ingredients. Use a potato masher to blend everything until smooth, adding just enough milk to reach a creamy consistency.
- Stuff the Potatoes: Spoon the potato mixture back into the hollowed-out shells. Sprinkle the tops with the reserved cheddar cheese.
- Bake Again: Increase the oven temperature to 375°F (190°C). Place the stuffed potatoes on a baking sheet and bake for 15–20 minutes, or until the tops are golden and the cheese has melted.
- Add Toppings: Remove the potatoes from the oven and garnish with chopped bacon and scallions. Serve warm.
TIPS
- Dry Thoroughly: Make sure to dry the potatoes completely after washing for the best texture.
- Skip the Foil: Avoid wrapping the potatoes in foil to allow the skins to crisp up nicely.
- Extra Crispy Shells: For added crispiness, bake the empty potato shells briefly while preparing the filling.
- Watch Closely: Keep an eye on the stuffed potatoes during the second bake to prevent the filling from spilling over.
- Customize Toppings: Try adding chives, pickled jalapeños, or extra green onions for variety.
NUTRITION INFORMATION
- Calories: 220 kcal
- Carbohydrates: 21 g
- Protein: 8 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 35 mg
- Sodium: 242 mg
- Potassium: 492 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 372 IU
- Vitamin C: 6 mg
- Calcium: 188 mg
- Iron: 1 mg
