Ultimate Twice Baked Potatoes
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Ultimate Twice Baked Potatoes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 potato cleaned, large Idaho russet
- 4 tbsp butter (divided)
- 1 onion diced, sweet yellow
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup sharp cheddar cheese shredded (divided
- ½ cup sour cream or more to taste
- ¼ cup Bacon cooked, crumbles
- 2 green onions sliced
- fried onions to taste, crispy
Instructions
- Preheat the oven to 375 degrees.
- Wash the potatoes then poke holes throughout them with a fork or knife.
- Place into the oven and bake for 60 minutes, or until fork-tender and cooked through.
- Remove from the oven and let them cool but don't turn off the oven.
- Make the caramelized onions while the potatoes are baking.
- Place 1 tablespoon of butter in a skillet over medium heat. Add the diced onions and cook, stirring often, for 30-45 minutes, or until caramelized and golden brown.
- Side Note: If the skillet gets dry, add a tablespoon of water or two to prevent the onions from burning.
- Season with sea salt, to taste then remove from the skillet and set aside.
- When potatoes are done cooking, allow them to cool for about 10 minutes.
- Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl; set the empty potato halves on a baking sheet.
- Add 3/4 cup the cheese, sour cream, bacon, caramelized onions, green onions, butter, sea salt, and freshly cracked pepper, to taste.
- Mix thoroughly then you can either divide the potato mixture evenly between all eight of the potato skin halves or discard a couple of the halves and make six heaping potato halves.
- Sprinkle the tops of each potato equally with the remaining cheese and some crispy fried onions, to taste.
- Place into the oven and bake for 20-25 minutes. Serve immediately. Enjoy.
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