Twice Baked Potatoes

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings

Nothing beats a delicious potato dish! This recipe I am sharing with you today is so good that you will surely make it pretty much every day! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later. Enjoy!

Ingredients:

4 large Russet baking potatoes

3 tbsp canola oil

salt and pepper

½ c sour cream (or more to get texture creamy)

4 ounces cream cheese

½ c milk

¼ c salted butter

¾ c crumbled bacon (cooked and crumbled, divided)

2 green onions (chopped)

1 ½ c shredded cheddar cheese (divided)

Directions:

Prepare the oven and preheat to 218 degrees C or 425 degrees F.

Wash the potatoes with water, then use a washcloth to pat them dry.

Use a fork to poke 3 times each potato.

Drizzle oil over the potatoes and rub each until well coated.

Sprinkle salt and pepper all over the potatoes and rub again until well coated.

Arrange the potatoes onto a baking sheet.

Place them inside the preheated oven and bake for about 45 minutes or until fork-tender.

Remove the potatoes from the oven and allow them to rest for at least 10 minutes at room temperature.

Turn the heat of the oven to about 175 degrees C or 350 degrees F.

Slice the potatoes into two, then scoop out the flesh and put them into a mixing bowl. Set aside the skins.

Add cream cheese, sour cream, bacon, butter, milk, 1 cup of cheese, and chopped onions into the bowl with the potato flesh.

Mash the potatoes until the texture becomes smooth.

Fill each potato skin with the mixture.

Sprinkle a generous amount of cheese on top, then add bacon.

Place them inside the oven and bake for about 10 minutes or until the cheese is melted completely.

Remove from the oven and allow them to rest for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

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