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Twice Baked Potatoes
Twice Baked Potatoes are a perfect appetizer or snack for game day parties! They are creamy, cheesy and covered in bacon-the perfect bite.
Course
Appetizer
Cuisine
American
Keyword
potatoes, baked potatoes, appetizer, game day, football
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
20
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
6
Calories
291
kcal
Author
Nicole Burkholder
Ingredients
3
large russet potatoes
1
tbsp
olive oil
2
tbsp
milk
2
tbsp
butter
1 1/2
cups
shredded cheddar cheese
divided
3/4
cup
sour cream
1/3
cup
sliced green onion
plus extra for garnish
1
tsp
salt
1
tsp
pepper
1
tsp
paprika
1/2
tsp
garlic powder
4
strips
bacon
cooked and crumbled
Instructions
Preheat oven to 400. Wash the potatoes and poke them 4 or 5 times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 1 hour. Remove from oven and allow to cool slightly.
Reduce the oven temperature to 350.
Cut the potatoes in half lengthwise and scoop out the insides into a large bowl.
Add the milk and butter to the bowl and mash together with the cooked potato until smooth.
Add the sour cream, half of the cheese, garlic powder, paprika and salt and pepper to the mixture. Stir until combined.
Spoon an equal amount of the mixture back into each potato shell and top with remaining cheese.
Return the potatoes to the oven until heated through and cheese is melted.
Remove from the oven and garnish with bacon and green onion. Serve warm.
Nutrition
Serving:
1
g
|
Calories:
291
kcal
|
Carbohydrates:
2
g
|
Protein:
10
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Cholesterol:
65
mg
|
Sodium:
720
mg
|
Potassium:
119
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
634
IU
|
Vitamin C:
1
mg
|
Calcium:
245
mg
|
Iron:
1
mg