Twice Baked Potatoes are the ultimate comfort food!! These are heaped over the top with creamy sour cream potatoes, cheddar cheese, bacon, and green onions
- 4 large russet baking potatoes
- 2 tablespoons canola oil
- 1/2 cup milk
- 1/2 cup half & half
- 1 8 ounce bar sharp cheddar cheese, shredded (divided)
- 3/4 cup sour cream
- 3 tablespoons softened butter
- 2 teaspoons kosher salt
- 1/2 teaspoon fine black pepper
- 1/4 cup finely diced green onions
- 5 slices cooked bacon, roughly chopped
- Coarsely chopped green onions for garnish
- Preheat oven to 425 degrees.
- Wash and pat dry the potatoes. Fork the potatoes several times. Place the potatoes on a baking sheet lined with foil. Brush the potatoes with the canola oil, making sure you brush the bottoms too. Each potato should be completely coated with the oil. Bake the potatoes until a knife slides through them easily, about 1 hour and 15 minutes, and remove them from the oven. Allow them to cool for 15 minutes.
- Slice each potato in half lengthwise. As soon as the potatoes are cool enough to handle, use a spoon to scoop out the insides and transfer them to a bowl, being very careful not to pierce the skin of the potatoes. I find it easier to leave the potato on a flat surface. I hold the potato with one hand while using the other hand to scoop out the inside. If you hold the potato in your hand, it’s easier to pierce the skin. I also recommend not removing every little bit of the insides, in order to keep the skin intact.
- Arrange the potato skins on a foil-lined baking sheet. Using a potato ricer, rice the potatoes into a large mixing bowl. If you don’t have a potato ricer, don’t worry. Just mash the potatoes with a potato masher. Add the milk, half & half, 1/2 of the cheese, sour cream, butter, salt, pepper, and finely diced green onions. Mix everything together until it well combined and make sure there are no lumps in your potatoes. Divide the mixture evenly among the potato skins. I like to heap the filling up, using as much as I can per potato skin. You will have plenty. Top with the bacon and remaining cheese.
- Bake until the potatoes are heated through and the cheese is melted and starting to brown a little around the edges, about 20 minutes.
- Garnish with coarsely chopped green onions and serve.
- These keep well in the refrigerator for a couple of days. Cover them so they don’t dry out. I recommend not garnishing the tops with green onions if you know you’re going to refrigerate them. Reheat in the microwave and then garnish them.
- The potatoes can be frozen for up to 3 months, but don’t freeze them with the green onions on top.
- Category: Sides
- Method: Bake
- Cuisine: American
Keywords: twice baked potatoes, baked potatoes, potatoes,