Twice Baked Potato

Twice Baked Potato

Total Time
1.5 hours
Prep Time
4 potato halves
These Twice Baked Potatoes are rich, cheesy, and baked to perfection with a crispy skin and a creamy, flavorful filling. The combination of cheddar, bacon, and green onions makes every bite satisfying, while the Mexican sour cream adds a subtle tang that takes the texture to the next level. Since potatoes can vary in size, the ingredient amounts are flexible—adjusting as needed will still give you great results. Whether as a side dish or a meal on its own, these potatoes are always a crowd-pleaser.
Tags:
Appetizer
Cauliflower
Spreggies

This recipe uses...

Cauliflower Spreggies

Cauliflower Spreggies

Ingredients

  • 1-1.5 lbs. small potatoes (we picked 2 potatoes at 1.2 lbs. total)
  • 1/4-1/2 tablespoons mexican sour cream
  • 1/2 cup cheddar cheese (shredded), divided into 2 portions of 1/4 cup each
  • 2 slices bacon (chopped)
  • 1 stalk green onion (chopped)
  • 2-3 tablespoons milk
  • 1/4 teaspoon sea salt
  • 1 tablespoon Cauliflower Spreggies

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Directions

  1. Cook the Potatoes:

    The potatoes can be baked in the oven at 425°F (218°C) for about an hour or cooked in the microwave on high for about 5 minutes. Either method works, just be sure to poke holes in the potatoes beforehand so they cook evenly. If they’re still firm in the center after cooking, continue heating until soft. For this recipe, we used the microwave.

  2. Prepare the Potato Skins:

    Once the potatoes are cooked, cut them in half lengthwise and carefully scoop out the insides into a bowl, leaving a sturdy layer of potato in the skin so they hold their shape.

  3. Make the Filling:

    In the bowl with the scooped-out potato, add 1/4 cup of shredded cheddar cheese, 2-3 tablespoons of milk, 1/4 teaspoon sea salt, chopped bacon, and green onions. Using a hand mixer, blend on low speed for about 30 seconds or until smooth. If the mixture seems too dry, add a little more milk or Mexican sour cream until it reaches a creamy consistency.

  4. Stuff the Potatoes:

    Evenly scoop the potato mixture back into the potato skins. For extra flavor, sprinkle more cheddar cheese, green onions, and bacon on top.

  5. Bake Until Warm and Cheesy:

    Place the stuffed potatoes in the oven and bake at 325°F (163°C) for about 12 minutes, just long enough for the cheese to melt and everything to heat through.

  6. Serve and Enjoy:

    Let the potatoes cool for a minute before serving. The result is crispy, cheesy, and creamy all in one bite, with a little extra goodness from the hidden cauliflower.