Recipe
Cheesy Twice-Baked Potatoes
These twice-baked potatoes are filled with a creamy cheddar, sour cream, ranch, chive, and garlic mashed potato mixture, then baked again until hot and melty. Crisp bacon and green onions finish the potatoes just before serving.
Ingredients
5 | russet potato, medium, scrubbed |
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1⁄4 | cup unsalted butter, softened |
2 | cups cheddar cheese, shredded, divided |
3⁄4 | cup sour cream |
1 | ounce dry ranch dressing mix |
1 | tablespoon chive, snipped |
1 | clove garlic, minced |
1⁄4 | teaspoon black pepper, freshly ground |
6 | slices bacon, cooked and crumbled |
2 | green onion, thinly sliced |
Instructions
| 1. | Preheat the oven to 400 degrees F (200 degrees C). |
|---|---|
| 2. | Pierce the potatoes a few times with a fork and place them directly on the oven rack or on a baking sheet. |
| 3. | Bake the potatoes for about 1 hour, until the centers are tender when pierced with a knife. |
| 4. | Let the potatoes cool until they are easy to handle, then reduce the oven temperature to 375 degrees F (190 degrees C). |
| 5. | Cut each potato in half lengthwise and scoop the flesh into a large bowl, leaving enough potato attached to the skins to hold their shape. |
| 6. | Mash the potato flesh with the softened butter until mostly smooth. |
| 7. | Stir in 1 cup of the cheddar cheese, the sour cream, ranch dressing mix, chives, garlic, and black pepper. |
| 8. | Spoon the filling evenly back into the potato skins and set them on a baking sheet. |
| 9. | Sprinkle the remaining 1 cup cheddar cheese over the filled potatoes. |
| 10. | Bake for 15 to 20 minutes, until the filling is hot and the cheese is melted. |
| 11. | Top with the crumbled bacon and green onions before serving. |
Published on Aug 10, 2024 by Luminița
