Twice-Baked Potatoes

Name: Twice-Baked Potatoes
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes, baked; 4 tbsp butter; 1/2 cup sour cream; 1/2 cup warm milk; 200g cheddar, grated; 4 rashers bacon, cooked and crumbled; 3 spring onions, sliced; salt and pepper to taste

Large baked potatoes stuffed with a creamy cheese, bacon and chive filling then baked again. Baking the potatoes a second time after refilling the skins melts the cheese through and re-crisps the skin's exterior.

Total time

90 min

Prep

70 min

Cook

20 min

Difficulty

easy

Cuisine

American

vegetarian

Ingredients

4large russet potatoes, baked

4 tbspbutter

1/2 cupsour cream

1/2 cupwarm milk

200gcheddar, grated

4 rashersbacon, cooked and crumbled

3spring onions, sliced

salt and pepperto taste

Instructions

Cut tops off baked potatoes. Scoop out flesh.

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

Fold in bacon and spring onion.

Fill potato skins with the mixture. Top with remaining cheese.

Bake at 200°C for 20 minutes until melted and golden.

Nutrition (estimated)

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

Calories

453

Protein

18.6g

Fat

39g

Carbs

7.8g

Fiber

0.7g

Sodium

509mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.