Twice Baked Potato For One
This Twice Baked Potato is crispy on the outside, creamy on the inside, and packed with butter, cheese, bacon, and seasonings. A simple, flavorful side or meal for one.
Servings: 1 serving
Equipment
Ingredients
- 1 medium Russet potato
- 1 ½ tablespoons salted butter -divided
- 1 tablespoon sour cream
- 2 tablespoons milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon coarsely ground black pepper
- 1 slice bacon
- ¼ cup shredded cheddar cheese plus 2 tablespoons for topping
Instructions
- Bake the Potato: Preheat the oven to 400°F. Scrub the potato under cool water, then pierce it several times with a fork. Rub with ½ tablespoon of butter and bake for about 45-50 minutes until tender.
- Cook the Bacon: While the potato bakes, cook the bacon in a pan over medium-high heat until crispy, about 10-12 minutes. Drain on a paper towel and crumble.
- Scoop the Potato: Let the baked potato cool slightly, then slice off the top. Scoop out the inside, leaving a thin shell.
- Make the Filling: Mash the potato with the remaining butter, sour cream, milk, garlic powder, salt, pepper, crumbled bacon, and ¼ cup of cheese.
- Bake Again: Lower the oven temperature to 375°F. Spoon the mixture back into the potato, top with the remaining cheese, and bake for 20 minutes until the cheese melts.
Notes
- Pick the Right Potato: Russet potatoes work best for their fluffy texture.
- Let It Cool Slightly: A warm potato is easier to mash, but don’t let it get cold.
- Don’t Overmix: Mash until combined—overmixing can make the filling gummy.
- Season as You Go: Taste and adjust the salt, pepper, and other seasonings to your liking.
Nutrition
Serving: 1serving | 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
