Twice Baked Potatoes

Name: Twice Baked Potatoes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes; 200g sour cream; 150g sharp cheddar, grated; 150g bacon, cooked and crumbled; 4 spring onions, sliced; 60g butter; 100ml milk; 1 tsp salt and pepper

Russet potatoes baked, scooped and refilled with a creamy cheese and bacon filling then baked again.

Total time

95 min

Prep

10 min

Cook

85 min

Difficulty

easy

Cuisine

American

gluten-free

Ingredients

4large russet potatoes

200gsour cream

150gsharp cheddar, grated

150gbacon, cooked and crumbled

4spring onions, sliced

60gbutter

100mlmilk

1 tspsalt and pepper

Instructions

Bake potatoes at 200C for 1 hour until very tender.

Cool 10 minutes, halve lengthways and scoop flesh into a bowl.

Mash potato with butter, milk, sour cream and half the cheese.

Fold in most of the bacon and spring onions.

Season generously.

Spoon filling back into potato shells, mounding it up.

Top with remaining cheese.

Bake at 200C for 20 minutes until golden. Scatter with remaining bacon and spring onions.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

596

Protein

26.1g

Fat

51g

Carbs

Fiber

0.8g

Sodium

1155mg

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