Twice Baked Potatoes
Make fluffy twice baked potatoes with sour cream, cheddar, bacon, chives, and a golden second bake for an easy, comforting side dish.
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Ingredients
Ingredients
- 4 russet potatoes large
- 4 slices bacon cooked and chopped
- 1/2 cup sour cream
- 1/3 cup butter
- 1/2 teaspoon garlic powder
- 3 tablespoons chives finely chopped and divided
- 2/3 cup cheddar cheese shredded and divided
- 1/3 cup milk use as needed
Instructions
Instructions
- Preheat the oven to 350°F. Pierce the potatoes with a fork so their skins do not crack while baking.
- Bake the potatoes for about 60 minutes, until fork-tender. Let them cool slightly.
- Cook the bacon, let it cool, and chop it finely.
- Slice the potatoes lengthwise. Scoop out the centers, leaving about 1/4 inch of potato inside each skin.
- Mix the potato centers with sour cream, garlic powder, butter, half the cheese, half the chives, and half the bacon. Add milk gradually until creamy.
- Spoon the filling back into the potato skins. Top with the remaining cheese and bacon, then bake 10 to 15 minutes until golden and bubbling.
- Garnish with the remaining chives and serve hot.