Ultimate Twice-Baked Potatoes

Loaded with Cheese, Bacon, and Green Onions

Creamy and cheesy twice-baked potatoes filled with sour cream, cheese, and bacon. Perfect for family dinners or special occasions.

1. Prepare Ingredients
Preheat the oven to 350°F (175°C). Wash and dry the potatoes thoroughly.
2. First Bake
Bake the potatoes directly on the oven rack or on a baking sheet until tender, about 1 hour. Allow the potatoes to cool slightly until they can be handled safely.
Tip: Use a fork to test for doneness; it should slide easily into the potato.
3. Cook Bacon
In a skillet, cook bacon over medium-high heat until crispy. Drain on paper towels and crumble.
Tip: For less mess, cook bacon in the oven on a foil-lined baking sheet.
Cleanup: Dispose of bacon grease carefully to avoid clogging your sink.
4. Prepare Potato Filling
Slice each potato in half lengthwise. Scoop out the potato flesh, leaving about ¼-inch of potato attached to the skin for structure. Transfer the flesh to a large mixing bowl. Add sour cream, milk, butter, salt, pepper, ½ cup shredded cheese, and half the sliced green onions to the potato flesh. Mash or blend with a hand mixer until creamy.
Tip: Adjust the consistency of the filling by adding more milk as needed.
Cleanup: Rinse the hand mixer blades immediately after use.
5. Stuff the Potatoes
Spoon the potato mixture back into the potato skins, dividing evenly. Top each stuffed potato with the remaining shredded cheese, green onions, and crumbled bacon.
Tip: Use a piping bag for a clean and professional look.
Cleanup: Wipe down surfaces after stuffing to avoid cheese residue.
6. Second Bake
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Tip: For extra browning, broil for 2–3 minutes at the end.
7. Serve
Serve hot as a side dish or standalone entrée.

Meal plans: 0

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Ultimate Twice-Baked Potatoes

Loaded with Cheese, Bacon, and Green Onions