Twice-Baked Potatoes Recipe
Total Time
1 hr 30 mins
Prep Time
15 mins
Cook Time
1 hr 15 mins
Rating
5 out of 5 stars
(79)
Ingredients
8 potato halves
- 4 russet potatoes, (about 2 lb)
- 1/2 cup sour cream
- 1/2 cup half and half, or whipping cream
- 2 Tbsp green onions, diced
- 1/4 cup cooked bacon, chopped
- 1 1/2 cup cheddar cheese, grated
- 1 tsp garlic salt
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Preparation
Step 1
Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
Step 2
Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
Step 3
Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
Step 4
Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
Step 5
Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.
Step 6
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Chef's notes
Russet Potatoes are the best potatoes for making twice-baked potatoes because they are sturdier than other potatoes so their shells/skins are perfect for stuffing.
To prevent the potatoes from bursting on the first bake, you must poke holes or slice slits in each one in several places.
