Description
This classic twice-baked potato recipe is loaded with savory ingredients like crispy bacon bits, sharp cheddar cheese, tangy sour cream, and fresh chives. Perfectly baked potatoes are scooped out, mixed with flavorful ingredients, and returned to their skins for a golden, cheesy finish. A crowd-pleaser for family dinners or a delicious side for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baking potatoes | 4 |
| Bacon bits | 1/2 cup |
| Sour cream | 1/2 cup |
| Miracle Whip | 1/3 cup |
| Sweet onion | 1/2, finely chopped |
| Cheddar cheese, shredded | 1/2 cup |
| Roasted garlic | 1 clove, minced |
| Chives | 1/2 cup, chopped |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 129.2 kcal |
| Fat | 5.4 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 13.7 mg |
| Sodium | 200.2 mg |
| Carbohydrates | 16.9 g |
| Fiber | 1.5 g |
| Sugar | 1.1 g |
| Protein | 3.7 g |
Instructions
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Bake the Potatoes: Preheat your oven to 400°F (200°C). Wrap the baking potatoes in foil and place them directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. Once done, remove from the oven and let them cool to room temperature.
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Prepare the Potato Boats: After the potatoes have cooled, slice each potato in half lengthwise. Using a small spoon, gently scoop out the center of each half, leaving about 1/4-inch of potato along the skin to form a “boat.” Place the scooped-out potato into a large mixing bowl.
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Make the Filling: To the bowl with the scooped potatoes, add the bacon bits, sour cream, Miracle Whip, chopped sweet onion, cheddar cheese, roasted garlic, chives, salt, and pepper. Mix everything together until smooth and well-combined.
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Fill the Potato Boats: Using a spoon, fill each potato skin with the mashed potato mixture, mounding it slightly. Top each filled potato boat with a sprinkle of the reserved shredded cheddar cheese.
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Bake and Broil: Place the filled potato boats on a baking sheet and bake at 375°F (190°C) for 10-15 minutes. Once the cheese has melted, switch the oven to broil and cook for an additional 1-2 minutes, keeping a close eye to avoid burning. The cheese should be lightly browned and bubbly.
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Garnish and Serve: Remove from the oven and, if desired, top with extra sour cream and chopped chives for garnish. Serve immediately and enjoy the cheesy, creamy goodness of these twice-baked potatoes!
This recipe brings a creamy, cheesy twist to classic baked potatoes, making them the perfect side dish or a hearty snack.