Best Ever Twice-Baked Potatoes Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a similar creaminess with fewer calories.

Preheat the oven to 400°F.

Wash and scrub the potatoes thoroughly.

Pierce holes in each potato with a fork to allow steam to escape.

Drizzle about 2 tablespoons of olive oil onto the potatoes and season with salt and black pepper, smearing it all around each potato.

Bake the potatoes for 45 minutes to 1 hour, flipping them halfway through for even baking.

Check doneness by sticking a toothpick into the potatoes to ensure they are soft.

Let the potatoes cool for about 10 minutes after baking.

Cut each potato lengthwise into halves and scoop out the flesh into a large bowl, leaving a little flesh in the shell to maintain its shape.

Place the empty potato shells back into the oven to bake for 10 minutes to make them crispy.

Mash the scooped potato flesh and add 2 tablespoons of melted butter, 1/4 cup of whole milk, 1/4 cup of sour cream, 1/4 cup of cheddar cheese, 1/4 cup of bacon bits, and 1 tablespoon of dried chives. Season with salt and black pepper to taste, mixing until the texture resembles mashed potatoes.

Set the oven to broil.

Fill each potato shell with about 2 spoonfuls of the mashed potato mixture.

Top each filled potato with additional cheddar cheese and about 1/4 cup of bacon bits, then add a slice of butter (about 2 tablespoons total).

Place the potatoes under the broiler for 5 to 8 minutes or until the cheese has melted, watching closely to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens