Twice Baked Potatoes (Gluten Free!)
These baked potatoes are leveled up with gooey cheesy goodness and topped with green onions and bacon!
Ingredients
- 4 large Baking Potatoes
- 2 tbsp Olive Oil
- Sea Salt grinder
- 4-6 slices Bacon
- 1/2 stick butter
- 1/2 cup milk (as needed)
- 1 cup regular sour cream
- 1 cup Sharp Cheddar shredded cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Green onions (chopped)
Instructions
- Preheat oven to 350 degrees. Wash potatoes, poke 3 holes on each side with a sharp knife. Using a pastry brush, baste potatoes with olive oil and sprinkle with sea salt on both sides. Place potatoes directly on the oven rack. Place foil or a baking sheet on the rack below to catch any olive oil drips. Bake for about 1 hour or until tender.
- Prepare the bacon. Slice the bacon into small pieces before cooking. Fry until crisp.
- Remove potatoes from oven, let cool slightly. When they are still warm, but cool enough to handle, slice each potato in half lengthwise. Scoop the flesh from each potato half and add it to a bowl. Place the potato skins on a baking sheet.
- Add butter to the bowl of potato flesh. (If the potato isn't hot enough to melt the butter, microwave butter for a few seconds.)
- Mix the sour cream, just half of the cheddar cheese, half of the green onions, salt, and pepper to the potato flesh mixture. Add milk if the mixture is too stiff. I like to use my stand mixer for this, but you can use a hand mixer or mash it by hand.
- Spoon the potato mixture generously into the potato skins. Top with bacon, the remaining shredded cheddar cheese and green onions.
- Bake at 350 degrees until heated through and the cheese is melted (about 15-20 minutes).
Notes
To freeze, place potatoes in a freezer bag or freezer safe container after you assemble them. You don't need to do the final bake before freezing. When you are ready to use them, you can take them straight from the freezer to the oven. Simply add a few extra minutes to the baking time.