Grammy's Kitchen · Baked Potato · Twice Baked Potatoes
One of 53 baked potato recipes we measured
from www.culinaryhill.com
6 cooks on www.culinaryhill.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 | 9% | 2% |
| protein add | 12% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 4 medium russet potatoes (scrubbed and dried (about 2 pounds, see note 1)) |
| 27 g | 2 tablespoons olive oil |
| Salt and freshly ground black pepper | |
| 230 g | 1 cup sour cream |
| 113 g | 1 cup shredded Cheddar cheese (divided) |
| 122 g | 1/2 cup milk |
| 57 g | 1/4 cup butter (cut into tablespoons (1/2 stick)) |
| 1 bunch scallions (divided (about 1 cup, see note 2)) | |
| 8 slices bacon (cooked and crumbled) |
Method: 7 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe, clearly elucidated. Even as I read, my mouth is watering at the yummy fare I am going to dig into! Having tasted this dish when I lived in USA, (I am now back in India), I shall hurry to make this dish, and satisfy my palate.” — a cook, 5.0★
“Excellent recipe. Thank you!” — a cook, 5.0★