Get ready to elevate your potato game with Jennifer's Super Twice Baked Potatoes - a mouthwatering dish that transforms ordinary russet potatoes into a culinary masterpiece! These aren't just any stuffed potatoes; they're a creamy, cheesy, bacon-loaded sensation that will have your family and friends begging for seconds. Imagine cutting into a perfectly crisp potato skin to reveal a luxuriously smooth, flavor-packed interior that combines the comfort of home cooking with gourmet flair.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- 1/4 cup bacon bits
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. This prevents potential potato explosions and ensures even cooking.
- Place potatoes directly on the middle oven rack and bake for approximately 50-60 minutes, or until they are tender when pierced with a fork. The skin should be crisp and golden brown.
- Remove potatoes from the oven and let them cool for 10 minutes until they are safe to handle. Slice each potato lengthwise, creating a boat-like shape.
- Carefully scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato attached to the skin to maintain the potato's structure.
- Mash the potato flesh with sour cream, adding salt and pepper to taste. Mix until smooth and creamy.
- Fold in most of the shredded cheddar cheese, chopped green onions, and bacon bits, reserving some for topping.
- Spoon the mixture back into the potato skins, mounding it slightly. Sprinkle the reserved cheese, green onions, and bacon bits on top.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from the oven and let rest for 5 minutes before serving. Enjoy hot as a delicious side dish or light meal.
Tips
- Choose large, uniform russet potatoes for the best results - they provide the ideal texture and size for stuffing.
- Don't skip piercing the potatoes before initial baking - this prevents potential potato explosions and ensures even cooking.
- Let the potatoes cool slightly before scooping out the flesh to make handling easier and prevent burning your hands.
- For extra crispy potato skins, brush the inside with a little olive oil before the second bake.
- Make sure to reserve some cheese, green onions, and bacon bits for topping to create a beautiful and appetizing presentation.
- If you want to prep ahead, you can complete steps 1-7 in advance and refrigerate the stuffed potatoes, then bake when ready to serve.
- For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
