Easy Twice Baked Potatoes
An easy recipe for twice baked potatoes that makes a weekend dinner special!
Ingredients
- 2 large russet potatoes
- 1/3 cup sour cream, may use lite Add more if needed
- 1/4 cup butter, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 3 slices cooked bacon bits
- extra shredded cheese bacon, and green onions for topping
Instructions
- Preheat oven to 400°. Rinse and scrub potatoes to remove debris. Poke each with a fork several times. Place directly on rack of preheated oven. This creates and crispy skin. Bake for 45-60 minutes until they feel soft when slightly squeezed. Remove from oven and let cool about 10 minutes until they can be handled safely. Meanwhile, prepare bacon.
- Cut in half lengthwise. Scoop most of the potato out of each half, leaving a thin layer next to the skin. Place in large mixing bowl and mash the chunks of potato. Add sour cream, butter, shredded cheddar, garlic powder, bacon, green onions, salt and pepper to potatoes and mash together until creamy. Add more salt or pepper to taste. Scoop the filling into each potato half, dividing evenly and mounding generously. Place onto baking sheet. Add a few sprinkles of shredded cheddar, green onion, and bacon, if desired.
- Place pan into oven and bake 15-20 minutes until the cheese is melted and bubbly. Remove from oven and serve.
