Skip to main content
← Back to all recipes
Medium Difficulty Made 0 times

twice baked potatoes

Classic American side-dish, steakhouse style.

twice baked potatoes
Portions 🍽 4 servings
Prep Time ⏱ 0 mins
Cook Time 🔥 0 mins
Total Time ⌛ 0 mins
Times Made Made 0 times
Rating:
No ratings
🥘 Sign in with Google to add twice baked potatoes to your meal plan or shopping list.
Sign in with Google →

Approximate Nutritional Analysis

Calculated based on 1 of 4 servings

Calories 🔥
696 kcal
Energy
Protein 17% kcal
29.1 g
Muscle & Satiety
Carbs 17% kcal
29.8 g
Energy & Grains
Total Fat 66% kcal
51.6 g
Essential Lipids
Caloric Distribution
Protein 17% Carbs 17% Fat 66%
Dietary Fiber 3.4g
Sodium 948mg
Calculation Coverage 100% of ingredients matched
View Per-Ingredient Nutritional Contribution (10 items) ▼
Ingredient Quantity Est. Weight Calories Protein Carbs Fat
potatoes, Russet 4 600.0g 462 kcal 12.0g 105.0g 0.6g
olive oil 1 tbsp 13.5g 119 kcal 0.0g 0.0g 13.5g
bacon 4 oz 113.4g 612 kcal 42.0g 1.6g 47.6g
butter 4 tbsp 56.8g 407 kcal 0.5g 0.1g 46.0g
sour cream 4 oz 113.4g 225 kcal 2.7g 5.2g 22.0g
milk 0.25 cup 61.0g 37 kcal 2.0g 2.9g 2.0g
salt 0.50 tsp 2.5g 0 kcal 0.0g 0.0g 0.0g
pepper 0.25 tsp 1.2g 0 kcal 0.0g 0.0g 0.0g
green onion 0.50 bunch 20.0g 6 kcal 0.4g 1.5g 0.0g
shredded cheese 8 oz 226.8g 914 kcal 56.7g 2.9g 74.8g

* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.

Ingredients

(10 items)
  • potatoes, Russet
    4
  • olive oil
    1 tbsp
  • bacon [optional]
    4 oz
  • butter
    4 tbsp
  • sour cream
    4 oz
  • milk
    0.25 cup
  • salt
    0.50 tsp
  • pepper
    0.25 tsp
  • green onion
    0.50 bunch
  • shredded cheese
    8 oz

Directions & Preparation

1.

Preheat the oven to 400°F.

2.

Wash and dry the potatoes well, pierce each potato once to prevent bursting. Place the potatoes on a parchment lined baking sheet.

3.

Drizzle with olive oil then brush the oil over each potato until fully coated, and season with a pinch of salt.

4.

Bake in the preheated oven for 60-90 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.

5.

Optionally, while the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.

6.

Allow the potatoes to cool slightly after baking. When cool enough to handle, cut at an angle to remove the top third of each potato. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.

7.

Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy. Add the chopped bacon, if using, and half of the sliced green onions and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.

8.

Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.

9.

Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes.

10.

Top with the remaining green onions and enjoy!