Grammy's Kitchen · Baked Potato · Twice Baked Potatoes
One of 53 baked potato recipes we measured
4 cooks on littlesunnykitchen.com rate it 5.0★.
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 russet potatoes (See note 1 for alternatives) |
| 14 g | 1 tablespoon olive oil or vegetable oil |
| 3 g | 1/2 teaspoon salt |
| 141 g | 1 1/4 cups shredded cheese (Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7 ) |
| 58 g | 1/4 cup sour cream (at room temperature) |
| 61 g | 1/4 cup milk (at room temperature) |
| 57 g | 4 tablespoons butter (softened to room temperature) |
| 300 g | 2 green onions (finely sliced) |
| 4 strips of bacon (cooked and crispy, chopped into small pieces, divided) | |
| Salt and pepper (to taste) | |
| Chives (finely chopped, for garnish) |
Method: 8 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.