This is the easiest, best tasting twice baked potato recipe! Made with one potato, this creamy, cheesy, bacon-filled twice baked potato makes a delicious meal or can be the perfect side dish.
Heat oven to 400 degrees F (200 degrees C).Clean the potato under cool water and pierce it in several spots with a fork. Coat with ½ tablespoon of butter and bake for 50 minutes until thoroughly cooked.
In a pan over medium-high heat, fry the bacon for 10-12 minutes until crisp. Drain and let cool on a paper towel, then crumble.
After the potato has cooled, slice off the top of the potato and remove the inside, leaving a thin shell.
Mash the potato pulp with the remaining butter, sour cream, milk, garlic powder, salt, pepper, crumbled bacon, and 1/4 cup of cheese in a bowl.
Lower the oven temperature to 375 degrees F (190 degrees C).Refill the shell with the mixture, top with the remaining cheese, and bake for 20 minutes until the cheese melts.
Notes
Expert Tips
Choose the Right Potato: Opt for Russet or baking potatoes for the best results.
Manage Potato Temperature: Allow the potato to cool slightly after baking for easier mashing, but avoid letting it get cold.
Avoid Overmixing: Mix the potato filling just enough. Overmixing can make it gummy.
Season to Taste: Adjust salt, pepper, and other seasonings according to your preference. Taste and modify as needed.
Flexible Recipe: Depending on your potato’s size, you might have extra filling. Feel free to add more sour cream, cheese, or milk. Taste and adjust the filling as desired