This is a classic twice-baked potato mashed with bacon, green onions, and grated cheddar cheese. The stuffing is creamy and tasty! This recipe will beat a plain baked potato any day of the week!






4 large potatoes
Olive oil
1/4 cup sour cream
1/4 cup whole milk
2 Tbsp butter, softened
1 cup grated cheddar cheese
3-4 strips bacon, fried and chopped
4-5 tbsp chopped green onion
salt and pepper

Preheat the oven to 400°F.

Clean and bake the potatoes (make sure to poke them with a fork beforehand). Rub the potatoes with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour, or until the potatoes are cooked through. They should be soft when poked again.

Allow the potatoes to cool and slice the potato in half. Use a spoon to scoop out the insides and put the insides in a bowl. Add the sour cream, milk, bacon, green onion, salt, pepper and butter and mash with a mixer or potato masher. Reserve some toppings for later!

Spoon fillings into the potato shells. Sprinkle with extra bacon, cheese, and chopped onion.

Reduce the oven to 350°F, and bake the potatoes on a roasting pan for 15-20 minutes, until bubbly. Enjoy!

Serves 6

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Filed under: Side Dish

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