Want to WOW your dinner guests with a twice-baked potato that goes over the top? Our stuffed potatoes go full tilt on flavor, combining all the classic tastes of warm mashed potatoes with sour cream, green onions, bacon crumbles and cheese. They’re also incredibly easy to pull together, require very little prep time and will definitely get mouths watering. Check out the quick video below to see how easy they are to pull together at the last minute:
- 4 very large russet potatoes (fat and short is better than skinny and long for twice-baked potatoes)
- 2 tbsp butter
- ½ cup chopped green onion
- ½ tsp salt, pepper to taste
- 1/2 cup shredded sharp cheddar or your favorite melting cheese such as white cheddar cheese, pepper jack, Swiss, etc.
- 1/2 cup sour cream
- 1 egg yolk
- 1/3 cup cooked bacon crumbles, plus 2 tbsp for sprinkling on top
- Additional shredded cheese for the top of the potato
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside while you prepare the potatoes.
- Scrub the potatoes really well to remove any dirt still clinging to the skin, then dry them and rub just enough vegetable oil on each potato to coat all of the skin.
- Place the potatoes on the baking sheet and bake for an hour. The potatoes are done when you can insert a paring knife into the fattest part of the potato and it pierces through the flesh easily.
- While the potatoes are still hot, pick one up with a towel and following the contours of the potato, cut off the top with a paring knife.
- Set aside that top piece for a moment and scoop the inside of the potato into a medium bowl. Leave enough of a shell that the skin won’t collapse. Sprinkle the potato shell with salt and pepper. Cut off most of the potato flesh from that original top piece of potato and add it to the bowl.
- Slide the top piece, skin side down, into the bottom of the potato shell, being careful not to break the skin, and sprinkle again with salt and pepper. Repeat with the other three potatoes.
- Mash the butter, onion, salt and pepper, shredded cheese, sour cream and bacon into the bowl of potato flesh. Taste for seasoning and add more salt or sour cream or cheese to taste, then stir in the egg yolk.
- Place all of the potato shells on the lined baking sheet and divide the stuffing evenly among them. I like to fill them ¾ of the way full, sprinkle additional cheese, then top with a final scoop of the potato mixture (you can put the extra cheese on top, but it browns into a cheese crust rather than gooey melted cheese, hence why I put it slightly beneath the surface.)
- Bake the stuffed potatoes at 400 degrees for an additional 20-30 minutes (mine took 25 minutes), until the tops are golden brown. Serves 4.