Twice Baked Potatoes

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.

	this recipe	typical
fat	4%	2%
aromatics	20%	0%
protein add	11%	11%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1531 g	4 (13 - 14 oz. each) large baker russet potatoes
121 g	1/2 cup half and half, (then up to 1/4 cup more if needed (heavy cream can be substituted for a richer option))
115 g	1/2 cup sour cream
57 g	4 Tbsp butter, (melted)
	Salt and freshly ground black pepper
1 g	1/4 tsp each paprika, garlic powder, onion powder
170 g	6 oz. freshly shredded medium cheddar cheese
	6 slices bacon, (chopped small and cooked until crisp (optional))
300 g	2 green onions, (sliced (optional))

Method: 8 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I haven’t made these yet but you get a 5⭐️for making my mouth do happy drooling 🤤! I also applaud you for your blog- great photography, organization & clarity! I read a LOT of recipe blogs & at least 60% are confusing or incomplete. Best to you &amp” — a cook, 5.0★

“I'm going to try with garlic & onion powders. Sounds good. However, when we make these, we mix the cheddar into the mashed potatoes, then stuff the skins. We also oil the skins prior to baking. Broiling the skins a little sounds good, Dave Turner!” — a cook, 5.0★