A delightful twist on the classic twice baked potatoes, combining all the rich flavors and textures we love into a hearty side dish perfect for family gatherings and holiday feasts.
Ingredients
Scale:
2 lbs russet potatoes (about 4-5 medium potatoes)
1 cup sour cream
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup milk
6 slices of bacon, cooked and crumbled
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup additional shredded cheddar cheese
Extra crumbled bacon (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the russet potatoes thoroughly and prick them multiple times with a fork. Bake for 45-60 minutes, or until tender.
Allow the potatoes to cool for about 15 minutes. Cut them in half lengthwise and scoop out the insides into a large mixing bowl.
Add the sour cream, cream cheese, milk, garlic powder, onion powder, salt, and pepper to the bowl. Mash until smooth and creamy.
Fold in the crumbled bacon, chopped green onions, and half of the shredded cheddar cheese.
Spoon the potato mixture back into the potato skins or into a greased 9x13 inch casserole dish. Spread it evenly.
Top with additional shredded cheddar cheese and extra crumbled bacon. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
