Twice Baked Potatoes Classic (Print Version)
Creamy potatoes filled with cheese, bacon, and scallions deliver a satisfying and flavorful side for any main course.
# Ingredients:
01 -
4 russet potatoes
02 -
Olive oil
03 -
Salt for sprinkling potatoes
04 -
⅓ cup sour cream
05 -
2 tablespoons butter
06 -
½ cup Monterey Jack cheese, finely shredded
07 -
1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
08 -
¼ teaspoon garlic powder
09 -
¼ teaspoon onion powder
10 -
¼ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
¼-⅓ cup milk
13 -
2 slices crispy cooked bacon, chopped
14 -
1 scallion, thinly sliced
# Steps:
01 -
Preheat oven to 350°F (175°C). Wash and dry the potatoes, prick them 2-3 times with a fork, rub them with olive oil, and sprinkle with salt. Place them uncovered on a baking sheet. Bake for 45-60 minutes or until soft to the touch when gently squeezed.
02 -
Remove from oven and allow to cool enough to handle. Cut the baked potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about ¼ to ⅓-inch of the skin intact.
03 -
Add sour cream, butter, Monterey Jack cheese, ½ cup cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mash the mixture with a potato masher. Gradually add milk until creamy.
04 -
Spoon the mashed potato mixture into the potato skins. Top with the remaining ½ cup shredded cheddar.
05 -
Bake at 350°F (175°C) for 15 minutes. Sprinkle with chopped bacon and sliced scallions before serving.