Nothing’s wrong with an ordinary baked potato with your favorite toppings, but if you want to kick it up several notches, try making these amazing twice baked potatoes! I’ve been making these for years now, and they are a house hold favorite. Definitely not fat free, or dairy free, but they are full of deliciousness!
Ingredients:
- About 6 medium-large baking potatoes (this will make a batch of 12)
- 6 Tablespoons of butter
- 3/4 tsp of salt (add according to taste, I use pink Himalayan salt and add a little more than this)
- 3/4 tsp of pepper
- 1- 1 1/2 cup medium cheddar shredded cheese
- 1/4-1/2 cup of milk (for creamier potatoes use a 1/2 cup)
- 1 cup sour cream
- about 5 strips of cooked bacon
- some chives or green onions (dried or fresh)
Directions:
1.) Set oven to 400 degrees, poke holes in potatoes, sprinkle with sea salt, cover with foil, and cook for about 45-60 min.
2.) While potatoes are cooking, pan fry or bake about 5 strips of bacon.
3.) When potatoes are soft and can be easily poked with a fork, take them out of the oven. Let stand for about 5-10 minutes.
4.) With a clean oven mitt or towel, hold potatoes and cut them length wise in half and carefully scoop out the halves with a spoon into a large bowl. Set aside potato skins to use later.
5.) Place butter into bowl with potatoes to melt while you finish scooping. Add salt and pepper and mash potatoes by hand. Add sour cream, milk, 1 cup cup of shredded cheese, and continue to mash (I do this by hand but for creamier potatoes you can use a mixer).
6.) Crumble about 3 pieces of bacon into the bowl, then add about a tsp. of dried chives and stir.
7.) Once mixed and smooth, start to fill your potato skins with mixture, just bringing it over the top. You will have a little extra filling left over.
8.) Sprinkle more cheese on top, remaining bacon, and a little chives.
9.) Place back in the oven uncovered for 10-15 minutes, until hot and melted.
Enjoy!!
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