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Double Stuffed Baked Potatoes

Double Stuffed Baked Potatoes Recipe

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes (about 12 oz each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • ½ cup full-fat sour cream
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 6 slices cooked bacon, crumbled (about ½ cup)
  • 2 green onions, thinly sliced

Method
 

  1. Heat oven to 400°F (200°C). Pierce potatoes, rub with oil and ½ tsp salt, and bake directly on the rack for 60-75 minutes until tender.
  2. Cool 10 minutes, slice in half, and scoop out flesh leaving a ¼-inch shell. Mash with butter, sour cream, garlic powder, pepper, and remaining salt.
  3. Fold in ¾ cup cheddar and half the bacon. Spoon filling back into skins and mound it high.
  4. Top with remaining cheese and bacon. Bake on a sheet pan at 400°F for 15-20 minutes until golden and bubbly.
  5. Let sit 2 minutes, garnish with green onions, and serve hot.

Notes

You can bake the potatoes a day ahead, chill them whole, then bring them to room temperature before scooping. That cuts the day-of time in half without losing any texture. Let the potatoes cool just enough to handle; scooping them too cold makes the filling harder to work with.