Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you're short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.
Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.
Nutrition Facts
Twice-Baked Potatoes Recipe
Amount per Serving
Calories
392
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
30
mg
10
%
Sodium
575
mg
25
%
Potassium
1047
mg
30
%
Carbohydrates
47
g
16
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
22
g
44
%
Vitamin A
321
IU
6
%
Vitamin C
14
mg
17
%
Calcium
294
mg
29
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.