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.
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
- Preheat oven to 375
- 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.
- Bake potatoes for 75 minutes, flipping them at the 30 minute mark.
- Let potatoes cool while you prepare the filling.
- Reduce oven heat to 350.
- 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.
- Slice each potato, longways so that you now have 8 little potato skin boats.
- 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.
- Add to potato flesh to the large mixing bowl with the rest of the ingredients and mix after each potato is in the bowl.
- Once all of the potatoes have been hallowed out, mix your potato filling and ensure all of the butter has melted.
- Add back the potato mixture to the potato skins. I measured about 1/2 cup filling per potato skin (you will have 8)
- Top with the remaining cheese and then bacon.
- Bake for 20 minutes.
- Top with green onions and enjoy with pork chops or grilled chicken!!