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Best Ever Twice Baked Potatoes Recipe

Best Ever Twice Baked Potatoes Recipe - Cheap Delicious Meals

Ah, twice baked potatoes. They embody so much comfort, often reminding us of family dinners and holiday gatherings. Picture this: a crispy, golden outer shell, and inside, a luscious mix of flavors that invite everyone to dig right in. 
With this recipe, you’ll not only impress your guests; you’ll create a dish that feels like a warm hug. Let’s unravel the beauty of these spuds, crafted to perfection, together.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 416
Ingredients Method Notes

Ingredients
  

  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 4 medium-sized baking potatoes
  • 8 strips of crispy bacon
  • 1/2 teaspoon teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 cup shredded sharp Cheddar cheese, divided
  • 8 green onions, chopped, divided
  • 1/4 cup crumbled feta cheese

Method
 

Step 1: Preheat the Oven
  1. Start by preheating your oven to 400°F (200°C). This allows for the perfect baking conditions to make those skins crispy.
Step 2: Prepare the Potatoes
  1. Wash the potatoes thoroughly under running water. Pat them dry. Using a fork, poke holes in each potato — this prevents them from bursting in the oven. Lightly coat them with olive oil and sprinkle with coarse salt.
Step 3: Bake the Potatoes
  1. Place the prepared potatoes directly on the oven rack. Bake for about 45-60 minutes, or until they are tender and a fork easily pierces through. The cooking time may vary depending on your oven and the size of the potatoes.
Step 4: Cook the Bacon
  1. While the potatoes bake, cook your bacon in a skillet over medium heat until crispy. Once done, place them on a paper towel to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.
Step 5: Scoop and Mix
  1. Remove the potatoes from the oven. Let them cool for a few minutes. Carefully cut each potato in half lengthwise. Use a spoon to scoop out the cooked potato flesh into a large mixing bowl, leaving a bit of potato on the skin for structure.
Step 6: Make the Filling
  1. Add the sour cream, milk, butter, salt, pepper, garlic powder, half of the cheddar cheese, and half of the green onions to the bowl with the scooped potato. Mix everything until creamy. Fold in the bacon and feta cheese gently.
Step 7: Fill the Skins
  1. Spoon the creamy filling back into the potato skins. Heap it up for that extra touch of luxury.
Step 8: Bake Again
  1. Sprinkle the remaining cheddar cheese and a few green onions on top of the stuffed potatoes. Return them to the oven and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.
Step 9: Serve and Enjoy
  1. Once out of the oven, allow them to cool for just a few moments. Then dig in! These bad boys are best served warm.

Notes

  • Choose the right potato: Opt for russet potatoes as they have the perfect texture for baking and mashing.
  • Don’t rush the baking: Make sure they are completely tender inside before scooping. This ensures a creamy filling.
  • Get creative with toppings: Feel free to add toppings like chives, jalapeños, or even a dollop of ranch for extra flavor.
  • Make-ahead magic: Bake the potatoes ahead of time. You can scoop, mix the filling, and stuff them, then refrigerate until ready to bake for a second time.
  • Experiment with flavors: Switch up cheeses or add vegetables like spinach or mushrooms for a twist.