How To Make Twice-Baked Potatoes
If you want to make your potatoes extra crispy, bake them twice. These twice-baked potatoes are crusty on the sides with soft and tender insides. Try it!
Serves:
Ingredients
- 8russet potatoes,washed, scrubbed and dried
- 2tbspcanola oil
- 1cupunsalted butter
- 6bacon,slices, cooked and crumbled
- 1cupsour cream
- 1½cupscheddar cheese,divided
- 1cupwhole milk
- 2tspkosher salt
- ½tspcoarse ground black pepper
- ½cupgreen onions,sliced thinly
Instructions
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Preheat the oven to 400 degrees F and rub the canola oil over the potatoes.
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Place the potatoes on a baking sheet and bake for 60 minutes.
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Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper and most of the green onions and mix well together.
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Scoop the mixture back into the potato halves, top with remaining cheddar cheese and bake for 18 to 20 minutes before garnishing with remaining green onions.
Nutrition
- Calories: 347.77kcal
- Fat: 25.20g
- Saturated Fat: 13.23g
- Trans Fat: 0.63g
- Monounsaturated Fat: 7.89g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 23.87g
- Fiber: 1.69g
- Sugar: 2.17g
- Protein: 7.93g
- Cholesterol: 59.30mg
- Sodium: 408.37mg
- Calcium: 139.16mg
- Potassium: 595.10mg
- Iron: 1.20mg
- Vitamin A: 164.68µg
- Vitamin C: 7.70mg
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