Twice Baked Potatoes
One of the best side dishes - it goes with everything - is Twice Baked Potatoes. The fluffy interior of the baked potato is mixed with sour cream, bacon, butter, and cheese, then baked a second time.
Servings: 4 Servings
- 2 large baking potatoes
- 1 tsp olive oil
- 4 slices bacon
- 1/4 cup sour cream
- 2 tbsp milk
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded cheddar cheese divided
- 2 green onions sliced, divided
Preheat the oven to 350 degrees F (175 degrees C). Rub potatoes with olive oil. Set on a baking tray and bake for 1 hour.
Meanwhile, cook the bacon and crumble it.
When the potatoes are cooked, remove them from the oven and cool for 5-10 minutes.
Slice the potatoes in half lengthwise and scoop out the potato up to 1/4" from the skin.
Place the scooped out insides into a mixing bowl. Add the crumbled bacon, sour cream, milk, butter, salt and pepper, plus half the shredded cheese. Stir well to combine. You can mix this by hand or with a hand mixer.
Scoop the mixture back into the potato shells. Top with remaining cheese. Bake for an additional 10 minutes.
Garnish with green onions and serve.
Calories: 328kcal | Carbohydrates: 21g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 450mg | Potassium: 548mg | Fiber: 2g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 1mg