Ingredients and Weight:
- Russet potatoes (8 medium-sized): 4 pounds
- Butter (unsalted): 1 cup
- Sour cream: 1 cup
- Cheddar cheese (shredded): 2 cups
- Bacon (cooked and crumbled): 1 cup
- Green onions (finely chopped): 1/2 cup
- Salt and black pepper (to taste)
- Chives (for garnish): optional
Preparation Time:
Cooking Time:
- 2 hours (including baking and stuffing)
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce with a fork.
- Bake potatoes for 1 hour or until tender when pierced with a knife.
- Let potatoes cool for 15 minutes.
- Cut potatoes in half lengthwise and scoop out the flesh into a large bowl.
- Mash potato flesh with the butter.
- Add sour cream, cheddar cheese, bacon, green onions, salt, and pepper. Mix well.
- Fill potato skins with the mashed potato mixture.
- Return filled potatoes to the oven and bake for 30 minutes or until golden brown on top.
- Sprinkle with chives before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 10g
- Carbohydrates: 45g
Dish Characteristics:
- Creamy and flavorful
- Classic comfort food
- Perfect for a hearty meal or side dish
- Can be customized with various toppings
User Comments:
- "These potatoes were ridiculously good! The perfect balance of cheesy, creamy, and savory." - Sarah
- "I love the addition of bacon and green onions. It gives the dish a nice smoky and fresh flavor." - John
- "I've tried many twice-baked potato recipes, and this is by far my favorite. It's so easy to make but tastes like it came from a fancy restaurant." - Emily
Special Precautions and Tips:
- Use a large enough bowl to mix the potato mixture.
- Don't overfill the potato skins, as they may burst during baking.
- Keep the filled potatoes refrigerated for up to 2 days before baking.
- Toppings can be varied according to personal preference, such as chives, parsley, or grated Parmesan cheese.
