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.
Prep Time::15 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 30 mins
Servings::8
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
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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.
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Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
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Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot!
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