Best Ever Twice Stuffed Baked Potatoes
Large Russet Potatoes stuffed with gouda and cheddar cheese, applewood bacon, green onions, sour cream, butter and the perfect seasonings for a creamy ultimate double baked potato side dish!
Ingredients
- 4 Extra Large Russet Potatoes
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup Gouda Cheese shredded
- 1 cup Cheddar Cheese shredded & divided
- 3/4 cup Applewood bacon crumbles
- 3 Tablespoons green onions chopped
- 1/2 teaspoon garlic powder
- salt and pepper to taste approx 1/2 teaspoon each
- Olive oil for baking
Instructions
- Preheat oven to 350°F.
- Wash and dry potatoes. Puncture each potato with a fork 2-3 times. Brush each potato with olive oil and sprinkle with salt. Place on a baking sheet and bake for 1 hour until fork tender. Remove from oven and cool completely.
- Once the potatoes are cool, using a sharp knife, cut each potato in half lengthwise. Scrape out the insides into a mixing bowl, being careful not to tear the skin. Leave a small rim of potato intact for support. Place hollowed out shells on a baking sheet or in a casserole dish.
- Smash the potatoes. Add butter, bacon, sour cream, cheese, milk, garlic powder, green onions and black pepper, and salt to taste. (If you are freezing do NOT add the green onions.)
- Fill the potato shells with an abundant amount of filling. Top each potato with a little more grated cheese, chopped chives, and bacon crumbles. Place them in a preheated 350°F oven until the potato is warmed through and cheese is melted. 15 to 20 minutes.
Nutrition
Serving: 1gCalories: 308kcalCarbohydrates: 21gProtein: 11gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 408mgFiber: 2gSugar: 2g
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