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Twice-Baked Potatoes (Classic)
Large American baking potatoes hollowed out and refilled with loaded potato filling. Baking the filled shells a second time at 190°C re-crisps the skin and heats the filling through, giving the dish its name and its contrast of crisp shell against creamy centre.
Ingredients
Instructions
Bake potatoes at 200°C for 60 minutes.
Halve and scoop flesh.
Mash flesh with cheddar, sour cream, butter and milk. Season.
Fold in half the bacon and spring onion.
Fill shells. Top with remaining cheddar and bacon. Bake at 190°C for 15 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
