Loaded up with cheese, sour cream, and bacon, these Twice Baked Potatoes are a simple yet delicious solution to any meal or party!
Course Appetizer, Main Course, Side Dish
Keyword Twice Baked Potatoes
Prep Time 25minutes
Cook Time 1hour35minutes
Cooling time in between bakes 30minutes
Total Time 2hours30minutes
8medium russet potatoes
salt to season
green onions for garnish
Begin by washing potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush olive oil on each potato and sprinkle with sea salt on each side.
Wrap each potato individually and place on a baking sheet. Cook in the oven at 400 degrees for 1 hour and 15 minutes.
Remove potatoes from the oven and let sit for 10 minutes on the counter. Once they are cooled enough that you can touch them, unwrap each potato and set back on the baking sheet to cool for another 20 minutes.
Once the potatoes are cooled cut each potato in halflengthwise. Spoon out most of the inside of the potato, leaving a bit on thebottom and sides to the potato skin keeps it’s shape.
Place the potato insides into a large mixing bowl. Add butter, pepper, garlic salt, dill weed, 1 cup of the shredded cheddar cheese, and sour cream. Mix with a hand mixer until the desired consistency.
Spoon potato mixture back into the potato skins and place on a baking sheet that is sprayed with cooking spray. You will have a few extra potato skins left over, throw away in the trash.
Sprinkle each potato with cheddar cheese, bacon, and green onions.
Bake at 400 degrees for 16-18 minutes.
PRO TIP: Check your potatoes after 1 hour by gently squeezing them. If they give, they are ready. If they are still firm, bake for the additional 15 minutes.