Name: Twice-Baked Potatoes II
Yield: 4
Ingredients: 4 ea . (7–9 ounces ) medium Russet potatoes; 1 tablespoon butter; ½ cup sour cream; 1¼ cup shredded sharp cheddar cheese; 2 tablespoons heavy cream; ¼ cup milk; Salt and pepper to taste; 2 strips bacon , cooked and diced; 1 or 2 green onions , finely chopped

Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Twice-Baked Potatoes II

Serves 4

Oven400°F, then 350°F

Time1 hour, then 15 minutes

Ingredients

4 ea . (7–9 ounces ) medium Russet potatoes
1 tablespoon butter
½ cup sour cream
1¼ cup shredded sharp cheddar cheese
2 tablespoons heavy cream
¼ cup milk
Salt and pepper to taste
2 strips bacon , cooked and diced
1 or 2 green onions , finely chopped

Directions

Bake the potatoes

Preheat oven to 400°F.
Pierce potato skins with a fork and wrap in foil.
Bake potatoes for 1 hour or until soft.
Reduce oven temperature to 350°F.
Carefully remove potatoes from oven and cool for 10 minutes.

Make the filling

Cut potatoes at top ⅓ lengthwise and remove tops.
Scoop out pulp with a small spoon, to about ¼ inch from skin.
Mash potato pulp with a fork until smooth.
Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.
Stir in bacon and onion.

Fill and bake

Spoon or pipe the mixture into the empty potato shells.
Top with the rest of the cheese.
Bake for 15 minutes, or until cheese is melted.

Nutrition, whole recipe (rough)

769Calories

41 gProtein

39 gFat

67 gCarbs

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Cheddar Cheese	1 oz (28g)	113
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Potato + oniontop 3% of all pairs

Smell alikemoderate

Cooked together9,023 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Potato + cheddar cheesetop 8% of all pairs

Smell alikemoderate

Cooked together932 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Butter + cheddar cheesetop 8% of all pairs

Smell alikemoderate

Cooked together2,436 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Russet potatoes: Provide the starchy flesh that becomes light and fluffy when mashed.
Sour cream: Adds moisture and tang, keeping the mashed filling creamy.
Sharp cheddar cheese: Melts into the filling and browns on top, adding richness and flavor.
Heavy cream: Adds fat and richness, making the filling smoother.
Butter: Adds fat and flavor, helping the filling feel smooth and rich.
Bacon: Contributes salty, smoky fat that adds savory flavor to the filling.

The step that matters

Scoop the pulp without breaking the shell. Leaving about ¼ inch of pulp keeps the skin sturdy enough to hold the filling. Scooping too deep can tear the shell, so the filling will not stay in place during the second bake.

Swap the onion

How well each one fits the dish's main ingredients (potato, butter, cream, cheddar cheese, milk, pepper):

Capsicumfits about as well
Onionthe original
Chivefits about as well
Asparagusfits about as well

Fit is the average pairing score against potato, butter, cream, cheddar cheese, milk, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Macaroni and Cheese102 recipes

Potato Rolls78 recipes

Potato Chips53 recipes

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Twice-Baked Potatoes II