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Baked cheesy stuffed potatoes with cheese and green onions on baking sheet, delicious savory appetizer or side dish.

Twice-Baked Potatoes

Amanda BC
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 18 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 460 kcal

Ingredients
  

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 4 slices of streaky bacon
  • 1 tablespoon butter
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • Salt and pepper
  • 2 spring onions finely sliced
  • 1/2 cup cheddar grated

Instructions
 

  • Preheat the oven to 350°F and line a baking tray with parchment paper.
  • Drizzle the potatoes with olive oil. Use a fork to poke holes in them. Place the potatoes on the lined baking tray and bake for 1 hour or until a fork slides into them easily.
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  • While the potatoes bake, fry the bacon in a hot skillet until it is completely crispy. Use a knife or scissors to cut it up into small pieces. 
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  • Once the potato is cooked and cool enough to handle, use a sharp knife to cut off the top third of the potato lengthwise. Scoop the inside of the baked potato out with a spoon and put it into a bowl. 
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  • Using a potato masher or a fork, mash the potato until it’s smooth. Add in the butter, sour cream, milk, salt, and pepper.
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  • Add the diced bacon, spring onion, and half the grated cheese into the bowl and combine.
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  • Scoop the mashed potato mix back into the potato skins. Sprinkle the rest of the grated cheese over top. Set the oven to grill and place the potatoes inside for 2-3 minutes or until the cheese has melted.
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Nutrition

Calories: 460kcalCarbohydrates: 45gProtein: 9gFat: 28gSaturated Fat: 10gSodium: 335mgFiber: 3g
Keyword bacon potatoes, cheesy potatoes, comfort food, easy potato recipe, twice-baked mashed potatoes
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