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Twice Baked Potatoes

Twice Baked Potatoes

Twice Baked Potatoes are twice-baked russet spuds filled with a creamy mash of butter, sour cream, cheese, and optional mix-ins. This rich side dish elevates simple potatoes into a crowd-pleasing delight, perfect for weeknight dinners or festive gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 3 tablespoons unsalted butter
  • ½ cup sour cream
  • ½ cup milk
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese divided
  • 4 strips cooked bacon crumbled
  • 2 tablespoons chopped chives or green onions

Equipment

  • Baking sheet
  • Sharp knife
  • Spoon or melon baller
  • Mixing bowl
  • Potato masher or hand mixer
  • Piping bag (optional)

Method
 

  1. Preheat the oven to 400°F. Wash and dry potatoes, then prick skins with a fork. Rub with olive oil and season with salt and pepper. Place on a baking sheet and bake until tender, about 1 hour.
  2. Remove potatoes and let cool until safe to handle. Reduce oven temperature to 350°F.
  3. Slice the top third off each potato lengthwise. Scoop out the flesh into a mixing bowl, leaving a ¼-inch potato layer inside the skins.
  4. To the bowl of potato flesh, add butter, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy.
  5. Stir in half of the cheddar cheese, bacon, and chives.
  6. Spoon or pipe the mixture back into the potato skins, mounding it slightly.
  7. Sprinkle the remaining cheddar cheese over each filled potato.
  8. Bake at 350°F until cheese is melted and filling is heated through, about 15–20 minutes. Garnish with extra chives before serving.

Notes

Substitutions:
Swap sour cream with plain Greek yogurt for tang and protein.
Use turkey bacon or diced ham instead of pork bacon.
Try half-and-half or evaporated milk in place of milk for extra creaminess.
Make-Ahead & Storage:
Prepare through step 6, then refrigerate (covered) for up to 24 hours. Bake when ready, adding a few extra minutes if chilled.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or in the microwave until warmed through.
Nutritional Benefits:
A medium twice baked potato provides approximately 259 calories, 10.3 g fat, 5.2 g protein, and 37.9 g total carbohydrates, including 3.8 g fiber and 16.7 mg vitamin C, plus potassium and B vitamins.
Potatoes are a good source of resistant starch and fiber, supporting digestive health and satiety.
Scaling:
Increase potatoes by two per additional two servings. Adjust mix-ins proportionally.
Community Prompt:
Share your creations and meal-prep tips using #HolisticHabitHub!