Twice Baked Potatoes
Impress your family with this classic recipe for Twice Baked Potatoes. Butter, sour cream, green onions (or chives), and bacon get whipped together with mashed potatoes and then covered with cheese and baked to a golden, yummy perfection. Perfect for weekend dinners and holiday entertaining. These potatoes always impressive dinner guests. This recipe easily scales to feed both large or small crowds.
Ingredients
For the Baked Potatoes:
- 4 baking potatoes , washed
- 2 tablespoons olive , vegetable or canola oil
For the Mashed Potato Stuffing:
- 1/2 stick butter , room temperature
- 1/2 cup crumpled bacon bits , plus more for topping
- 1/2 cup sour cream
- 1/2 cup cheddar cheese , plus more for topping
- 1/2 cup whole milk
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 green onions , sliced
Instructions
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the oil and bake for 1 hour, or until fork tender.
- Lower the oven temperature to 350 degrees F.
- When the potatoes are cool enough to handle, slice them open legnthwise to create a boat. Scoop out the cooked potato and place it into a large mixing bowl. Leave some potato along the sides and bottom for structure and support of the skins.
- Lay the hollowed out potato shells on a baking sheet.
- Add the other ingredients into the mixing bowl reserving cheese and bacon bits for the top of the baked potato boats.
- With a potato masher, fork, or electric mixer, mix the potatoes with the butter, bacon and sour cream. Add the cheese, milk, salt, black pepper, garlic powder, and green onions, and mix together well. Taste and re-season as necessary according to your flavor preferences.
- Fill the potato shells with the mashed potato filling. Top each potato with a little more grated cheese and bacon crumbles.
- Return to the oven and bake until the potato is warmed through and the cheese is melted and bubbly; about 15 to 20 minutes.