Twice Baked Potatoes

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Meals are all about balance: Protein, greens, and LOTS of cheese!

  • To prep

    15 min
  • To cook

    1 hr10 min
  • Level

  • Servings

  • 4-6 large Russet potatoes
  • 8oz. sour cream
  • 8oz. Williams Cheese Sharp Cheddar
  • 1 package of bacon
  • 1 stick of unsalted butter
  • Salt and pepper to taste
  • 3-4 stalks of green onion


    Pre-heat oven to 350 degrees
    Set butter out on the counter to reach room temperature
    Wash potatoes and poke holes throughout using a fork
    Place potatoes in the oven for 1 hour
    Cook bacon to your liking (Crispy or wiggly) and chop into chunks
    Shred cheese
    Chop green onion
    Check tenderness of potatoes – If it is easy to poke with a fork, remove from oven
    Cut potatoes in half, and scoop the soft potato flesh into a big mixing bowl
    Add sour cream, butter, chopped bacon, and majority of the cheese (You will use the rest later) into the same bowl
    Mix it all together until it is well-combined
    Add salt and pepper to taste
    Return potato mixture back into the skin
    Add the remaining cheese on top of the mixture
    Return to the oven for another 10 minutes – Until cheese is melted and browned
    Add green onion

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