Twice Baked Potatoes
Twice Baked Potatoes are loaded with bacon, cheese, and a sour cream mixture that is an upgraded side dish or meal in itself!
Servings: 8
Calories: 553kcal
Ingredients
Sour Cream Mixture
- 4 ounces cream cheese, room temperature
- ¾ cup sour cream
- ⅓ cup chopped fresh chives
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Filling
- ½ cup unsalted butter
- 6 strips bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 green onions, diced
Instructions
Sour Cream Mixture
- Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.
Potatoes
- Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
- Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.
- Using a sharp knife, slice the top off of each potato.
- Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed out potato shells on a baking sheet.
Filling
- Lower oven heat to 350° F.
- To the bowl of potatoes, add butter, bacon, cheese, salt, pepper, green onions, and sour cream mixture. Mash until everything is mixed together.
- Filled the hollowed-out potato skins with the filling.
- Top each potato with the remaining shredded cheese baked for 15 to 20 minutes or until cheese is melted and the potato is warmed through.
Nutrition
Calories: 553kcal