Everyone looks forward to a potato side dish, whether they’re scalloped, crushed (aka smashed), grilled, air fried, or roasted in the air fryer. So, you know these twice baked potatoes will be an epic crowd-pleaser! The crispy slightly salty skin, filled with fluffy, loaded mashed potatoes sitting in a cute little hollowed out potato, then baked all over again until the cheese topping is all melted and delicious!
It’s comfort food in every sense of the word and a side dish that is as easy to make as it is to eat! Twice-baked potatoes are a super simple, budget-friendly side dish fully loaded with filling and flavor!
It may remind you of a loaded baked potato because of the sour cream, cheese, and bacon, or maybe a larger version of everyone’s favorite potato skins appetizer. I do believe that this recipe is the BEST of both worlds with mashed potatoes joining the party.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friendsIngredients
▢4 russet potatoes See note 1 for alternatives ▢1 tablespoon olive oil or vegetable oil ▢½ teaspoon salt
For The Filling:
▢1 ¼ cups shredded cheese Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7 ▢¼ cup sour cream at room temperature ▢¼ cup milk at room temperature ▢4 tablespoons butter softened to room temperature ▢2 finely sliced green onions ▢4 strips of bacon cooked and crispy, chopped into small pieces, divided ▢Salt and pepper to taste ▢Chives finely chopped, for garnish
Instructions
