Twice Baked Potato

About 1 hour and 30 minutes
Amount of Servings
8 servings

4 large russet potatoes, washed and dried

1 tablespoon extra-virgin olive oil

4 ounces cooked bacon, chopped, divided

1 cup FAGE Sour Cream, more for garnish

1/3 cup milk

4 tablespoons butter

Salt and pepper to taste

½ teaspoon granulated garlic

¼ teaspoon onion powder

2 cups shredded cheddar cheese, divided

2 tablespoons chives, chopped

  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
  2. Cut the potato in half lengthwise and drizzle olive oil onto the potato and add salt and pepper.
  3. Bake for 35-45 minutes or until the potato is cooked through. Set aside until cool enough to handle.
  4. Scoop out the flesh, leaving about ¼ inch thickness on skin.
  5. In a large bowl, combine potato flesh, half of the bacon, sour cream, milk, butter, salt, pepper, garlic and onion powder, and 1 cup of shredded cheddar cheese.
  6. Fill each potato skin with the mashed potato filling and top with remaining cheese and bacon.
  7. Bake for an additional 10 minutes or until the cheese has melted.
  8. Remove and garnish with sour cream and chives to serve.
Back to top