Twice Baked Potatoes without Sour Cream

5 from 3 votes

Twice Baked Potatoes without Sour Cream

These decadently cheesy Twice Baked Potatoes without sour cream will transform your kitchen table into your new favorite steakhouse! Your family won't be able to get enough of this comforting side dish!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 189kcal

Author: Fox Valley Foodie

Ingredients

6 large baking potatoes
2 tablespoons vegetable oil
12 slices bacon
1 ½ cups shredded sharp Cheddar cheese divided
½ cup milk
4 tablespoons butter
3 tablespoons chives divided
1 teaspoon kosher salt (Plus more for salting the potato skins)
½ teaspoon ground black pepper

Instructions

Preheat oven to 375 degrees.
Lightly coat each potato with vegetable oil, sprinkle with salt, and pierce a few times with a fork.
Place potatoes in oven and let bake for 1 hour, or until potatoes are cooked completely through and they have crispy skin.
While potatoes are baking cook bacon in a skillet, drain fat, and crumble.
Remove potatoes from oven and let rest till cool enough to handle. Slice potatoes in half lengthwise and scoop out the interior, leaving just enough to prevent the potato shells from collapsing.
In large bowl combine potato flesh, ½ cup of cheese, 2 tablespoons of chives, along with butter, salt, and pepper. Add crumbled bacon, reserving some crumbs for topping.
Mash potato mixture until smooth and slowly incorporate milk while mashing until you reach the desired texture. (Since potato size varies it is OK if you don't use the full ½ cup, or if you add a bit more)
Spoon potato mixture back into the potato skins then top with remaining cheese, chives, and crumbled bacon.
Place on a baking sheet and bake potatoes on the top rack for an additional 15 minutes.
Remove from oven, let cool slightly and serve.

Notes

If you wish to replicate the tanginess of sour cream, stir ½ cup plain Greek yogurt into the mashed potato mixture.

Nutrition