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4 from 2 votes

Twice Baked Potatoes

Twice Baked Potatoes are a classic recipe with Cheddar and Parmesan cheeses, and bacon. They are a great side dish for any holiday or meal!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Side
Cuisine: American
Servings: 12 potato halves
Author: Kristin Maxwell

Ingredients

  • 6 baking potatoes roughly the same size
  • 6 slices bacon
  • 6 tablespoons butter softened
  • 6 tablespoons freshly shredded Parmesan cheese
  • 1 cup freshly shredded sharp cheddar cheese

Instructions

  • Bake potatoes in 350˚ oven for 60 minutes. While potatoes are baking cook bacon until crisp.
  • Cool potatoes about 10 minutes and slice in half. Carefully scoop out the inside of each half into a mixing bowl. Leave a small amount of potato on the skin.
  • To your bowl add butter and lightly mash. Add crumbled bacon, parmesan and ½ cup of cheddar. Lightly mix ingredients together. Spoon potato mixture back into the potato skins. (You may have some skins left over.) Top with remaining cheddar cheese. If you don't plan to bake right away, cover and refrigerate overnight.
  • Bake at 350˚ until cheese melts, about 20 minutes.
  • Garnish with green onions and serve immediately.

Notes

When choosing your potatoes, the weight isn't as important as the size. Choose potatoes that are roughly the same size and shape.
You can also refrigerate the stuffed potatoes for up to a day prior to baking which makes them great a great make-ahead Thanksgiving side dish!

Nutrition

Calories: 201kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 219mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 1mg

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