Grammy's Kitchen · Baked Potato · Twice Baked Potatoes
One of 53 baked potato recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 45% | 2% |
| salt | 2% | 0% |
| aromatics | 150% | 0% |
| protein add | 104% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 medium/large russet potatoes |
| 14 g | 1 tablespoon olive oil |
| coarse kosher salt or flaked sea salt | |
| 4 slices bacon | |
| 57 g | 4 tablespoons unsalted butter (cut into small pieces) |
| 183 g | 3/4 cup whole milk |
| 58 g | 1/4 cup sour cream (or plain Greek yogurt) |
| 4 g | 3/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
| 170 g | 6 ounces shredded cheddar cheese (1 1/2 cups) |
| 600 g | 4 green onions (chopped) |
Method: 12 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.