Twice Baked Potatoes Recipe

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.

Rinse the big baking potatoes in cold water using hands to clean them.

Dry the potatoes with a towel to ensure they brown nicely.

Coat the potatoes in a bowl of olive oil and sea salt, mixing well.

Place the coated potatoes on a sheet tray lined with parchment paper.

Bake the potatoes in the oven at 375°F for about 60-75 minutes until tender.

Cook the bacon on a sheet tray in the oven at 375°F for 18-22 minutes until browned and crispy.

Chop half of the cooked bacon and set aside for later use.

Grate aged sharp cheddar cheese and set aside.

Thinly slice chives or green onions and set aside.

Remove the potatoes from the oven and slice the top third off each potato to hollow them out.

Scoop out the insides of the potatoes into a bowl, being careful not to tear the skins.

Add shredded cheese, chopped bacon, chives, sour cream, melted unsalted butter, sea salt, and black pepper to the potato insides.

Mix the ingredients in a stand mixer on low speed until smooth.

Stuff the potato skins with the mixture, being careful not to tear them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens