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Twice Baked Potatoes
Jennifer Pullman
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings
4
Calories
0
kcal
Ingredients
1x
2x
3x
2
Russet Baking Potatoes
cleaned
1
Tablespoon
butter
3
Tablespoons
skim milk
4
Tablespoons
shredded cheddar cheese
Salt and Pepper to taste
2
scallions
diced
4
Tablespoons
sour cream
2
sliced bacon
cooked and diced
Instructions
Preheat oven to 400 degrees F.
Clean and dry potatoes.
Pierce skin of potatoes with a fork on all sides.
Place potatoes on a baking sheet.
Place in oven for 45-60 minutes turning half way through cooking.
When potatoes are done cooking remove from oven.
Cut each potato in half lengthwise.
Gently scoop out potato leaving about ¼ of potato on the skin.
Place potato into a small bowl.
Add in butter and milk, cream with a hand mixer until smooth.
Season with salt and pepper.
Scoop mashed potatoes back into potato skins.
Top potatoes with 1 tablespoon cheddar cheese each.
Place potatoes back into the oven until the cheese melts.
Remove again from oven, top with sour cream, bacon, and scallions.
Serve immediately.
Notes
I use Uncured Applewood Smoked BaconFor extra protein used plain Greek style yogurt instead of sour cream.
Nutrition
Calories:
0
kcal
Carbohydrates:
0
g
Protein:
0
g
Fat:
0
g
Saturated Fat:
0
g
Polyunsaturated Fat:
0
g
Monounsaturated Fat:
0
g
Trans Fat:
0
g
Cholesterol:
0
mg
Sodium:
0
mg
Potassium:
0
mg
Fiber:
0
g
Sugar:
0
g
Vitamin A:
0
IU
Vitamin C:
0
mg
Calcium:
0
mg
Iron:
0
mg
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