Twice Baked Potato
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.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Servings: 1 serving
- 1 medium Russet potato
- 1 1/2 tablespoons butter divided
- 1 tablespoon sour cream
- 2 tablespoons 1% milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed black pepper
- 1 slice bacon
- 1/4 cup shredded cheddar cheese plus 2 tablespoons for topping
Heat oven to 400 degrees F (200 degrees C). Scrub the potato under cool running water. Poke the potato in several places with the tines of a fork. Rub 1/2 tablespoon of the butter over the potato and place on a baking sheet. Cook for 50 minutes, until the potato is cooked through.
While the potato is baking, cook the bacon.Fry the bacon strip in a frying pan on medium-high heat for 10-12 minutes, or until crisp. Dran on a paper towel-lined plate. Let cool. Crumble.
Once the potato has cooled, cut a thin slice off the top of the potato and discard. Scoop out the pulp, leaving the thin shell.
In a medium sized bowl, mash the potato pulp with the butter, sour cream, milk, salt, garlic powder, pepper, and 1/4 cup of the cheese.
Spoon the mixture into the potato shell. Top with remaining cheese and bake uncovered at 375 degrees F (190 degrees C) for 20 minutes, until cheese has melted.
Serving: 1potato | Calories: 497kcal | Carbohydrates: 41g | Protein: 16g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 1086mg | Potassium: 977mg | Fiber: 3g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 12mg | Calcium: 282mg | Iron: 2mg