Twice-Baked Potatoes

These twice-baked potatoes are what happens when a regular baked potato dreams big – we’re talking creamy, cheesy, bacon-loaded perfection that’ll make your taste buds do a happy dance.

Imagine cutting into a perfectly crispy potato skin to find the most luxurious, velvety filling studded with crispy bacon, sharp cheddar, and fresh green onions. This isn’t just dinner – it’s a potato transformation that’ll have everyone fighting for seconds.

Ingredients

For the baked potatoes:

• 5 large russet potatoes (4-5 inches long, 1/2 pound each)
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt

For the filling and topping:

• 6 slices bacon, chopped
• 1/2 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup grated cheddar cheese, divided
• 1/4 cup thinly sliced green onions, divided

Steps

1. Preheat oven to 400°F with rack in center position. Thoroughly scrub potatoes under cold running water, ensuring no dirt remains. Dry completely with paper towels – moisture prevents crispy skins!
2. Pierce potatoes 8-10 times with fork (prevents exploding!). Massage oil into skins until evenly coated, then sprinkle with salt. Place directly on oven rack or on parchment-lined baking sheet. Bake 1 hour or until a knife slides in easily.
3. While potatoes bake, cook bacon in skillet over medium-high heat until deeply golden and crispy (about 8 minutes). Listen for sizzling to slow down – that’s your cue! Drain on paper towels.
4. Once potatoes are done, carefully slice in half lengthwise (steam will be hot!). Let cool 10 minutes. Meanwhile, combine sour cream, milk, butter, seasonings, half the cheese and onions, and bacon in large bowl.
5. Gently scoop potato flesh into bowl, leaving 1/8-inch border inside skins to maintain structure. Mash until smooth but don’t overwork – that makes gummy potatoes! Add milk if needed for creamy consistency.
6. Fill potato skins generously with mixture, creating a slight mound. Top with remaining cheese and onions. Bake 10 minutes until melted and golden. Look for bubbling edges – that’s your signal they’re heated through!

Smart Swaps

• Use cauliflower for 1/4 of the potato filling to reduce carbs
• Sub turkey bacon to cut fat while keeping the smoky flavor
• Try Greek yogurt for extra protein (use 2% or higher for best texture)

Make It Diabetes-Friendly

• Replace half potato with mashed cauliflower (reduces carbs by 15g per serving)
• Use reduced-fat cheese and Greek yogurt (maintains protein, cuts fat)
• Add extra vegetables like roasted broccoli to filling for fiber
• Portion size: stick to 1/2 potato serving (30g carbs vs 60g for whole)

Pro Tips

• Rub potatoes with coarse salt before oiling for extra crispy skins
• Let potatoes cool slightly before scooping to prevent tears in skin
• Don’t skip room temperature dairy – prevents lumpy filling
• Score potato flesh before scooping for easier removal