Idaho Twice-Baked Potatoes
Large Idaho Russet potatoes baked, hollowed, mashed with butter, cheese, and bacon, then baked again until the tops are golden and bubbling.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Baking sheet
- •Mixing bowl
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20
- carbs
- 40
- protein
- 12
- calories
- 390
Instructions
- 1
Preheat your oven to 400°F. Bake the potatoes directly on the rack for about 1 hour until tender.
- 2
Let the potatoes cool slightly. Cut each potato in half lengthwise.
- 3
Scoop the potato flesh into a bowl. Leave a thin shell so the skins hold their shape.
- 4
Mash the potato flesh with the butter, sour cream, half the cheese, half the bacon, salt, and pepper.
- 5
Spoon the filling back into the potato skins. Pile it up slightly in the center.
- 6
Sprinkle the remaining cheese and bacon over the top.
- 7
Bake at 400°F for 15-20 minutes until the cheese melts and the tops turn golden.
- 8
Scatter green onion over the top before serving.
Chef's tips
Bake the potatoes directly on the oven rack. This gives you the driest, fluffiest potatoes for mashing.
Storage
Refrigerate stuffed, baked potatoes up to 3 days.
Reheating
Reheat in a 375°F oven for 15-20 minutes until warmed through.
Common mistakes to avoid
- •Scooping out too much potato flesh, which tears the skin.
- •Mixing the filling too much, which makes it gummy and sticky.
Serving suggestions
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