Twice Baked Potatoes
User Reviews
4.5
Twice Baked Potatoes
Description
The potatoes are first baked whole until soft, or microwaved for faster preparation. Bacon is cooked and crumbled separately for a smoky addition. After cooling, the potatoes are halved and their flesh scooped out, leaving shells intact.
The potato flesh is combined with sour cream, butter, salt, pepper, shredded cheddar, cooked bacon, and sliced green onions. Milk is added as needed to reach a creamy consistency. The mixture is spooned back into the potato skins, topped with extra cheese and onions, then baked until heated through and golden on top.
These twice baked potatoes offer a classic comfort food with a rich, creamy interior flavored with bacon and cheese, contrasted with crisp skins. Their preparation allows for make-ahead potential and customization in add-ins.
Ingredients
- 4 russet potato large
- 8 lices Bacon
- 1 cup sour cream
- 1/4 to 1/2 /4 to 1/2 cup milk
- 4 tablespoons butter
- 1/2 /2 teaspoon salt
- 1/2 /2 teaspoon black pepper
- 1 cup cheddar cheese shredded, divided
- 8 green onion sliced, divided
Instructions
- Preheat oven to 350 degrees.
- Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins and place on a baking sheet. Top each with remaining cheese and bacon. If making ahead of time, refrigerate here.
- Bake for another 15-20 minutes at 350 degrees. Add 10 minutes if you refrigerated ahead of time. Sprinkle with green onions and serve.
Notes
- Microwave the potatoes as a quicker alternative to baking; pierce them first to prevent bursting.
- Allow potatoes to cool slightly before scooping to maintain the shape of the skins.
- Adjust milk quantity when mixing potato flesh to get a creamy but firm filling consistency.
- Save the skins to hold the filling and provide a crispy exterior after the second bake.
User Reviews
Overall Rating
4.5
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