Description
Comforting loaded twice-baked potatoes filled with creamy goodness, topped with cheese, bacon, and green onions.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 2 green onions, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Rub the skins with olive oil and sprinkle with salt.
- Bake the potatoes for about 45-60 minutes until tender.
- Cut each potato in half lengthwise and scoop out the insides into a bowl.
- Mash the scooped potato with sour cream, cheese, bacon, salt, and pepper.
- Refill the potato skins with the mixture.
- Return to the oven and bake for an additional 15 minutes.
- Garnish with chopped green onions before serving.
Notes
Make-ahead tips: You can prepare the mashed filling a day ahead. Refrigerate and bake right before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg