There are side dishes that keep you on your healthy diet and then are these twice baked potatoes 😂

I’ll be honest, most of our sides aren’t this hearty so these twice baked potatoes are a special treat! When I make these, I typically have them alongside some pork chops or roast and then the next day I have it as my meal for lunch… and then for dinner 🤪

These twice baked potatoes may not be the side you whip up after a long day at work, but wow are they great for hosting friends or family. I mean, what is more impressive than a cheesy, bacon filled, creamy mashed potato?!?

Nothing. There is nothing better. If they tell you there is something better, they are lying.

I think these potatoes would go great with a variety of meals, but the entrees I keep thinking of are pork chops, grilled chicken, and a crockpot roast! What would you pair this with?

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Twice Baked Potatoes

• 4 russet potatoes
• olive oil
• steak and chop seasoning mix
• 5 cooked bacon slices, chopped into small pieces, divided
• 1/2 cup sour cream
• 1/2 cup 2% milk
• 4 tablespoons salted butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 cup shredded cheddar cheese, divided
• 4 green onions, chopped and divided

1. Preheat oven to 375
2. Pierce holes in potatoes (about 6 per potato) and then lightly coat with olive oil, I use my hands for this. Lightly sprinkle all sides of potato with steak and chop seasoning.
3. Bake potatoes for 75 minutes, flipping them at the 30 minute mark.
4. Let potatoes cool while you prepare the filling.
5. Reduce oven heat to 350.
6. In a large mixing bowl, combine 1/2 of the bacon pieces, sour cream, milk, butter, salt, pepper, garlic powder, onion powder, 1/2 of the cheddar cheese, and 1/2 of the green onions. Gently mix.
7. Slice each potato, longways so that you now have 8 little potato skin boats.
8. GENTLY scoop out the potato flesh with a spoon. I used a grapefruit spoon here and it worked great! Don’t worry about getting all of the flesh out, keep an outer perimeter to keep the shape.
9. Add to potato flesh to the large mixing bowl with the rest of the ingredients and mix after each potato is in the bowl.
10. Once all of the potatoes have been hallowed out, mix your potato filling and ensure all of the butter has melted.
11. Add back the potato mixture to the potato skins. I measured about 1/2 cup filling per potato skin (you will have 8)
12. Top with the remaining cheese and then bacon.
13. Bake for 20 minutes.
14. Top with green onions and enjoy with pork chops or grilled chicken!!