These twice-baked potatoes taste wonderful and always a big hit! I've been making these for years — they make a great side dish for any meal and are terrific heated up the next day for lunch.
Ingredients
- baking potatoes: 4 piece
- slices bacon: 8 piece
- sour cream: 1 cup
- milk: 0.5 cup
- butter: 4 Tbsp
- salt: 0.5 tsp
- pepper: 0.5 tsp
- cheddar cheese: 1 cup (divided, shredded)
- green onions: 8 piece (sliced, divided)
Metric Conversion
Stages of cooking
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Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle. Dotdash Meredith Food Studios
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Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Dotdash Meredith Food Studios
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Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Dotdash Meredith Food Studios
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Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy. Dotdash Meredith Food Studios
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Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon. Dotdash Meredith Food Studios
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Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot! Dotdash Meredith Food Studios
