Grammy's Kitchen · Baked Potato · Twice-Baked Potatoes
One of 53 baked potato recipes we measured
from natashaskitchen.com
83 cooks on natashaskitchen.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 | 0% | 2% |
| salt | 1% | 0% |
| aromatics | 2% | 0% |
| protein add | 25% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 4 russet potatoes ((about 2 lb)) |
| 115 g | 1/2 cup sour cream |
| 121 g | 1/2 cup half and half (or whipping cream) |
| 20 g | 2 Tbsp green onions (diced) |
| 56 g | 1/4 cup cooked bacon (chopped) |
| 170 g | 1 1/2 cup cheddar cheese (grated) |
| 3 g | 1/2 tsp fine sea salt |
| 1 g | 1/2 tsp freshly ground black pepper |
| 3 g | 1/2 tsp garlic salt |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this recipe twice now. First time with bacon and heavy cream (I never have half-and-half). The second time I didn't have any bacon. But, I did have a smoked Gouda with bacon in it. So, along with the cheddar, I added about 1/2 cup, mostly to to” — a cook, 5.0★
“I just made these for the first time without the bacon though. I am hoping things turn out good. I always make Sunday dinner even if the week is busy. Tonight's dinner is the potatoes with sautéed pork chops and mushrooms. Would the potatoes be good using bour” — a cook, 5.0★