The Best Twice Baked Potatoes
The best twice baked potatoes are creamy, cheesy, and packed with flavor!! Get the secret ingredient in this recipe that makes it amazing!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
- 4 large potatoes already baked
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 1/2 teaspoon salt
- 1/4 teaspoon season salt
- 1/2 teaspoon pepper
- 1 cup cheese shredded and divided
- 3 tablespoons bacon bits divided
- 3 tablespoons chives chopped or green onions, divided
Preheat oven to 375ºF.
Slice baked potatoes in half lengthwise so that each half is deep instead of shallow, if possible.
Gently scoop out the potato from the shell and set aside in a medium bowl, leaving about 1/4 inch edge on the potato shell.
Combine the scooped out potato with the sour cream, ranch dressing, salts, pepper, 3/4 cup of the cheese, 2 tablespoons of the bacon bits and 2 tablespoons of the chives.
Scoop filling back into the potato shells, mounding it slightly. Sprinkle with remaining cheese and bacon bits. I find it is easiest to place shells on a baking sheet for this step.
Refrigerate, covered, until ready to bake.
Bake on a sheet tray for 20-25 minutes or until the cheese on top is melted and the potatoes are heated through.
Sprinkle with remaining chives.
Calories: 241kcal | Carbohydrates: 25g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 464mg | Potassium: 801mg | Fiber: 5g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 22mg | Calcium: 178mg | Iron: 6mg