Twice Baked Potatoes
Creamy twice baked potatoes loaded with cheddar, bacon, and chives, baked until golden and melty on top.
Foto: Spend With PenniesIngredients
- 6 small russet potatoes (or baking potatoes)
- ⅓ cup sour cream
- ¼ cup salted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ cup warm milk (or buttermilk, if needed)
- 6 slices bacon (cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional))
- 1 tablespoon chopped fresh chives (or green onions, additional for serving)
- 1 ½ cups shredded sharp cheddar cheese (divided)
Steps
Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they're cool enough to handle.
Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
Fold in bacon, chives, and ¾ cup cheddar cheese.
Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
Bake for 15-20 minutes or until heated through and cheese is melted.
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