The Ultimate Twice Baked Potatoes
These Ultimate Twice Baked Potatoes are just like the ones from the steakhouse, stuffed with bacon, cheddar, scallions and sour cream.
Servings: 4 servings
- 2 Russet potatoes
- 1 tbsp butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 pinch pepper
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 4 slices turkey bacon, crumbled or regular bacon
- 4 scallions, sliced
Preheat oven to 450 F. Bake potatoes for 45 minutes until fork tender. Meanwhile, fry bacon in a pan on the stove.
When potatoes are done, let them cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, being careful to leave about a 1/2 inch of flesh around the skins.
Add butter, onion powder, garlic powder, salt &pepper, 1/2 the cheddar cheese and 1/2 the scallions to the potato mixture. Blend with a hand mixer or immersion blender until creamy.
Spoon the mixture back into the potato skins. Top each with remaining cheddar cheese and bake for 15 minutes until cheese is melted.
Remove potatoes from oven, then top with bacon and remaining scallions. Serve and enjoy!
NOTE: Nutritional info is for turkey bacon; add 88 calories if using pork bacon.
Switch up the filling to include whatever you’re craving or have on hand.
Swap out the sour cream for cream cheese or plain Greek yogurt.
Store any leftovers in the fridge for up to 3 days then reheat in the microwave or the oven for 20-30 minutes at 350° Fahrenheit.
Meal prep these potatoes by freezing them ahead of time for up to 3 months.
Calories: 234kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 458mg | Potassium: 541mg | Fiber: 2g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 1mg