Twice-Baked Potatoes
20m prep 1h 0m cook 1h 20m ready
4 servings Loaded and baked a second time. Feel free to let your imagination run wild with the choice of cheese and seasonings.
Ingredients
- 4 small or 2 large russet potatoes (2 to 2½ pounds)
- ½ cup grated sharp Cheddar (2 ounces)
- 4 tablespoons butter, softened
- ¼ cup sour cream
- (4 slices bacon, cooked until crisp and crumbled)
- 2 green onions, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 small or 2 large russet potatoes (2 to 2½ pounds)
- ½ cup grated sharp Cheddar (2 ounces)
- 4 tablespoons butter, softened
- ¼ cup sour cream
- (4 slices bacon, cooked until crisp and crumbled)
- 2 green onions, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
Let's Cook
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Step 1.
Bake: 4 small or 2 large russet potatoes (2 to 2½ pounds)
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Step 2.
Meanwhile, combine in a small bowl: ½ cup grated sharp Cheddar (2 ounces); 4 tablespoons butter, softened; ¼ cup sour cream; (4 slices bacon, cooked until crisp and crumbled); 2 green onions, minced; ¾ teaspoon salt; ½ teaspoon black pepper
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Step 3.
When the potatoes are tender, leave the oven on. Halve the potatoes lengthwise and scoop out the flesh, leaving a ¼-inch-thick shell. Mix the potato flesh with the cheese mixture to combine. Place the potato shells in a baking dish and fill with the cheesy potato filling. Bake until the cheese is melted and the potatoes are browned, 15 to 20 minutes. If desired, broil briefly to brown the tops.
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