Sour Cream and Onion Twice Baked Potatoes

The Editors
Makes 8 servings as a side dish, 4 servings as a meal.
Preparation Method
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Twice baked potatoes can be a meal in themselves. This recipe classically pairs sour cream and onions with a baked potatoes to create epic Sour Cream and Onion Twice Baked Potatoes. This simple dish is easy to make and uses everyday ingredients.

4 russet potatoes
1/2 cup sour cream
2 tablespoons butter
1 tablespoon minced onion
3 slices bacon, cooked and crumbled
chopped scallions, for garnish

Preheat oven to 400 degrees F.

Pierce holes in the potatoes and bake for 45 to 60 minutes, depending on size. Reduce oven temperature to 350 degrees F.

When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell. Mix the pulp with sour cream, butter, minced onion, and bacon.

Stuff the potato shells and place them on a greased baking sheet.

If filling is warm, bake for 10 to 15 minutes. If filling is cool, bake for 20 to 30 minutes. Garnish with scallions.

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The Almanac Chefs

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