TWICE BAKED POTATOES | Easy Holiday Sides | Jehan Can Cook

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Wash, scrub, and dry the idaho potatoes.

Prick the potatoes all along the outside to release steam while cooking.

Place the potatoes on a baking pan and bake at 400°F until soft to touch.

Grate sharp cheddar cheese (can substitute with Monterey Jack).

Thinly slice scallions (can substitute with chives).

Remove the potatoes from the oven and check for softness by squeezing them carefully.

Cut the potatoes in half lengthwise and scoop out the insides, keeping the skins intact.

Place the scooped potato filling into a bowl and mix with sour cream, bacon, scallions, and cheddar cheese using a fork.

Add heavy cream to the mixture (can substitute with more sour cream if preferred).

Season the mixture with garlic powder, black pepper, and salt, then mix well.

Scoop the filling back into the potato skins, filling them generously.

Top each potato with additional shredded cheddar cheese.

Place the stuffed potatoes back into the oven at 375°F for about 15 minutes until the cheese is melted and gooey.

Finish with more chopped scallions and bacon on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens