Twice baked potatoes are a type of potato dish that involves baking potatoes, scooping out the insides, mixing them with other ingredients, and then returning the mixture to the potato shells and baking them again. The result is a flavorful and creamy side dish that can be served alongside a variety of meals.
Twice Baked Potatoes
4
servings50
minutes1
hour20
minutesTwice baked potatoes are a popular side dish that can be served with a variety of meals, including steak, chicken, or fish. They can also be a great way to use up leftover baked potatoes, since the process of scooping out the insides and mixing them with other ingredients can help turn even slightly dry or overcooked potatoes into a delicious and satisfying dish.
Ingredients
4 large russet potatoes
4 tablespoons butter, softened
1/2 cup milk or heavy cream
1/2 cup sour cream
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
2 green onions, chopped
Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes.
- Pierce them all over with a fork or knife.
- Bake the potatoes on a baking sheet until tender, about 50 to 60 minutes.
- Remove the potatoes from the oven and allow them to cool for 5 to 10 minutes.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin shell.
- Place the potato flesh in a mixing bowl.
- Add the butter, milk or cream, and sour cream to the bowl with the potato flesh.
- Use a hand mixer or potato masher to mix until smooth and creamy.
- Add the shredded cheese, crumbled bacon, and chopped green onions to the bowl and mix well.
- Season with salt and pepper to taste.
- Spoon the mixture back into the potato shells, mounding it slightly on top.
- Return the potatoes to the oven and bake for an additional 20 to 25 minutes, or until the tops are golden brown and the filling is hot and bubbly.
- Serve hot and enjoy!