Twice Baked Potatoes

5 from 12 votes

Twice Baked Potatoes

Easy twice baked potatoes are loaded with sour cream, cheese, bacon, and seasonings for the perfect savory side or main dish!

Prep Time10

Cook Time1 20

Cool Time10

Total Time1 40

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

6-8 russet potatoes
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
dash of pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
2 cups sour cream
2 cups shredded cheddar cheese, divided
4-6 slices cooked bacon, crumbled

Topping

chopped fresh chives,

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with aluminium foil and set aside.
Wash potatoes with a stiff brush and cold water, then pat dry. Pierce each potato with a fork about 8-12 times. Place potatoes on the baking sheet and bake for 1 hour.
Let potatoes cool for 10–15 minutes.
Meanwhile, in a small bowl, combine oil, Parmesan, salt, pepper, garlic powder and paprika. Mix well.
Cut potatoes in half. Spoon out most of the insides and place in a large bowl, reserving potato skins.
Brush oil-Parmesan mixture over the tops and bottoms of each potato skin.
Lightly mash potato insides and mix in sour cream (you can use more or less to your liking), about 1 cup cheddar, bacon pieces, and more salt and pepper to taste. Mix well.
Spoon mixture back into potato skins and discard any excess skins. Sprinkle potatoes with remaining 1 cup cheddar.
Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.

Video

Notes

Make ahead of time. Follow the recipe as written through Step 8. Place the filled potatoes in a covered container and store in the refrigerator for up to 24 hours. When you are ready to bake, place the potatoes on a baking sheet and bake at 400 degrees F for 15–20 minutes, or until hot and the cheese is bubbly.

Variations. Instead of bacon pieces, try rotisserie or buffalo chicken, diced ham, or cooked sausage.

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