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Two twice-baked potatoes on a wooden table, topped with melted cheddar cheese, green onions, and crispy turkey bacon
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Twice Baked Potatoes with Cheddar and Sour Cream

Make meat-free twice baked potatoes with cheddar and sour cream. Learn to preserve the shells, control filling moisture and brown the tops.
Course Dinner
Cuisine American
Keyword twice baked potatoes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 365kcal
Author C. Sophie

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Spoon

Ingredients

Potatoes

  • 4 large Russet Potatoes

Filling

  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Sea Salt
  • 4 tablespoons Unsalted Butter softened
  • 3/4 cup Sour Cream
  • 1/3 cup Whole Milk
  • 1.5 cups Shredded Sharp Cheddar Cheese divided
  • 6 slices Turkey Bacon cooked and crumbled
  • 1/4 cup Green Onions thinly sliced
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon Ground Black Pepper

Instructions

  • Preheat your oven to 425°F (218°C).
  • Scrub the potatoes thoroughly and pat dry. Pierce each potato several times with a fork to allow steam to escape.
  • Rub the potato skins with olive oil and sprinkle with sea salt. Place them directly on the oven rack or a baking sheet.
  • Bake for 50 to 60 minutes, or until the internal temperature reaches 210°F and the centers are fork-tender.
  • Remove from the oven and let cool for 10 minutes until safe to handle. Reduce the oven temperature to 350°F (177°C).
  • Slice each potato in half lengthwise. Using a spoon, scoop out the flesh into a large mixing bowl, leaving about a 1/4-inch thick shell of potato flesh to keep the skin sturdy.
  • Mash the potato flesh with softened butter, sour cream, milk, garlic salt, and black pepper using a hand masher or mixer until creamy.
  • Fold in 1 cup of the shredded cheddar cheese, half of the crumbled turkey bacon, and half of the sliced green onions.
  • Spoon the mixture back into the potato shells, mounding the filling slightly above the rim.
  • Place the filled potatoes on a baking sheet and top with the remaining 1/2 cup of cheese and the rest of the crumbled turkey bacon.
  • Bake at 350°F for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden.
  • Garnish with the remaining fresh green onions and serve immediately.

Notes

Nutritional information:
  • Calories: 365
  • Protein: 12g
  • Carbohydrates: 31g
  • Fat: 22g
  • Saturated fat: 13g
  • Cholesterol: 65mg
  • Sodium: 480mg
  • Potassium: 800mg
  • Fiber: 3g
  • Sugar: 3g
Tip: Let cool completely before serving.