Name: Ultimate Twice-Baked Potatoes
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 4 large baking potatoes; 8 slices bacon; 1 cup sour cream; 0.5 cup milk; 4 tablespoons butter; 0.5 teaspoon salt; 0.5 teaspoon pepper; 1 cup shredded Cheddar cheese, divided; 8 green onions, sliced, divided

Prep Time:

15 mins

Cook Time:

1 hrs 15 mins

Total Time:

1 hrs 30 mins

Servings:

8

Jump to Nutrition Facts

These twice-baked potatoes work perfectly as a simple, crowd-pleasing entrée or as a rich side dish.

How to Make Twice-Baked Potatoes

Making perfect twice-baked potatoes at home is easier than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

The Best Potatoes for Twice-Baked Potatoes

The best potato variety for baking is low in moisture and high in starch, such as a Russet potato. Plus, they have sturdy skins (perfect for holding the rich filling) and are naturally perfectly portioned.

How to Cook Twice-Baked Potatoes

Here's a brief overview of what you can expect when you make this twice-baked potatoes recipe:

1. Bake the potatoes until tender.
2. Cook, drain, and crumble the bacon.
3. Slice the potatoes and scoop out the flesh.
4. Mix the flesh with the remaining ingredients (reserving half of the cheese and onions).
5. Spoon the mixture back into the skins. Top with reserved ingredients and bacon.
6. Bake the potatoes again for about 15 minutes.

How Long to Cook Twice-Baked Potatoes

All in all, the potatoes should spend about 1 hour and 15 minutes baking in an oven preheated to 350 degrees F. They'll cook for about an hour during the first round of baking, then about 15 minutes during the final round.

How to Store Twice-Baked Potatoes

Store leftover twice-baked potatoes tightly covered with plastic wrap or foil (or in an airtight storage container) in the fridge for up to four days.

How to Reheat Twice-Baked Potatoes

Reheat by baking the potatoes in an oven preheated to 350 degree F for 15 to 20 minutes or in the microwave (covered with a damp paper towel) for 2 to 3 minutes.

Allrecipes Community Tips and Praise

"I added a tablespoon of ranch seasoning powder (the same stuff you mix in sour cream for dip)," says Star. "Not overpowering but just enough to kick it up a notch."

"This recipe is perfect," raves Patricia. "I used heavy cream in place of the milk. It was delicious! A hit with our dinner guests and we make it regularly when potatoes are on the menu."

"The best of basic ingredients," according to eb. "Love it! High altitude takes longer. Those at high altitude understand. Totally worth the wait!!"

Editorial contributions by Corey Williams

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes.

bd.weld

Nutrition Facts (per serving)

422	Calories
30g	Fat
29g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 422
% Daily Value *
Total Fat 30g	38%
Saturated Fat 15g	74%
Cholesterol 63mg	21%
Sodium 537mg	23%
Total Carbohydrate 29g	11%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 11g
Vitamin C 19mg	93%
Calcium 174mg	13%
Iron 1mg	5%
Potassium 650mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.