Twice-Baked Stuffed Potato
Ingredients
- • 4 item large russet potatoes
- • 120 ml sour cream
- • 60 g butter
- • 150 g sharp cheddar cheese, shredded
- • 100 g bacon, cooked and crumbled
- • 30 g green onions, chopped
- • 60 ml milk
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Scrub potatoes clean and poke several times with a fork.
- 2
Place potatoes directly on oven rack and bake for 60-70 minutes until tender when pierced with a knife.
- 3
Remove potatoes and let cool for 10 minutes. Reduce oven temperature to 375°F (190°C).
- 4
Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato on the skin to maintain structure.
- 5
In a large bowl, mash the scooped potato flesh with butter, sour cream, and milk until smooth and creamy.
- 6
Fold in 100g (1 cup) of the shredded cheese, half the bacon, and half the green onions. Season with salt and pepper.
- 7
Spoon the mixture back into the potato skins, mounding it slightly. Top with remaining cheese.
- 8
Place stuffed potatoes on a baking sheet and bake for 20-25 minutes until heated through and cheese is melted and golden.
- 9
Remove from oven and top with remaining bacon and green onions before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These twice-baked potatoes are pure comfort food at its finest - crispy skins filled with fluffy, cheesy mashed potato and topped with bacon. They're perfect alongside grilled steak or as a hearty vegetarian main when you skip the bacon."
