Ultimate Twice-Baked Potatoes

Ultimate Twice-Baked Potatoes are a decadent and delicious side dish that takes the humble potato to new heights. These potatoes are baked until tender, then scooped out and mixed with a creamy blend of butter, sour cream, cheese, and crispy bacon before being baked again to golden perfection. The result is a rich, flavorful filling with a crispy, cheesy top that will have everyone coming back for seconds. Perfect for special occasions or whenever you want to impress your guests, these twice-baked potatoes are sure to become a favorite addition to your dinner table.

Ingredients

• 4 large russet potatoes
• 4 tablespoons olive oil
• Salt and pepper, to taste
• 6 slices bacon
• 1/2 cup sour cream
• 1/4 cup whole milk
• 4 tablespoons unsalted butter, softened
• 1 cup shredded cheddar cheese, divided
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Bake the potatoes: Scrub the potatoes clean and pat them dry. Rub each potato with olive oil and sprinkle with salt. Place the potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
3. Cook the bacon: While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
4. Prepare the filling: Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving a thin border of potato flesh to support the skin. Place the scooped-out potato flesh in a large bowl.
5. Mash the potatoes: Add the sour cream, milk, softened butter, 1/2 cup of the shredded cheddar cheese, crumbled bacon (reserve a little for topping), and chopped green onions to the bowl with the potato flesh. Mash everything together until smooth and well combined. Season with salt and pepper to taste.
6. Stuff the potatoes: Spoon the potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes back on the baking sheet.
7. Bake again: Sprinkle the remaining 1/2 cup of shredded cheddar cheese and reserved bacon on top of the stuffed potatoes. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove the potatoes from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley, if desired.

Enjoy your Ultimate Twice-Baked Potatoes as a rich and flavorful side dish that’s perfect for any special meal, offering a delightful combination of creamy, cheesy, and crispy textures in every bite.