Twice-Baked Potato Recipe

Twice-Baked Potatoes

Twice-baked potatoes are a delicious and versatile side dish that can be easily customized to your liking. Here’s a classic recipe to get you started:

Ingredients:

• 4 Russet potatoes (about 2 lbs)
• 1/2 cup sour cream
• 1/2 cup milk (whole milk or half and half)
• 4 tablespoons butter, softened
• 1/4 cup cooked bacon, chopped
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 green onions, sliced (divided)

Cooking Guide:

1. Preheat your oven to 400°F (200°C). Wash and dry the potatoes. Pierce each potato a few times with a fork.
2. Place the potatoes on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork.
3. While the potatoes are baking, cook the bacon until crisp. Drain and crumble.
4. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch border around the edges.
5. In a large bowl, combine the scooped-out potato flesh, sour cream, milk, butter, cooked bacon, 1/2 cup of the cheddar cheese, garlic powder, dried chives, salt, and pepper. Mash until smooth and creamy.
6. Divide the potato mixture evenly among the potato skins. Top with the remaining 1/2 cup of cheddar cheese and sprinkle with half of the sliced green onions.
7. Bake again at 400°F (200°C) for 20-25 minutes, or until the filling is heated through and the cheese is melted and bubbly.
8. Garnish with the remaining sliced green onions before serving.

Tips:

• For extra crispy potato skins, brush the inside of the potato halves with melted butter before filling them.
• Want to add more flavor? Try different cheeses like Gruyere, Monterey Jack, or a pepper jack cheese blend.
• You can also add other ingredients to the filling, such as chopped cooked broccoli, roasted red peppers, or sautéed mushrooms.
• Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) until warmed through.
• Freeze leftover twice-baked potatoes for longer storage. Once cool, place them in a single layer on a baking sheet and freeze for about an hour. Then, transfer them to a freezer-safe container or bag. Freeze for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for about 30-40 minutes, or until heated through.