Ultimate Twice Baked Potatoes
These Ultimate Twice Baked Potatoes are always the first side dish to go at BBQs and potlucks. Who doesn’t love a twice baked potato? And you can make them ahead of time.
These Ultimate Twice Baked Potatoes have creamy sour cream and butter mashed potatoes topped with cheesy, bacon, and green onions.
These Ultimate Twice Baked Potatoes were originally posted in June 2010 but the photos have been updated.
HOW TO MAKE TWICE BAKED POTATOES
Every time I send my husband to the grocery store with a list he comes home with the everything on the list plus at least one bag of chips.
He can kill a bag of chips in a sitting. I, on the other hand, can take or leave chips. I don’t HAVE to have them.
French fries baby…that’s my downfall. Whether it’s Chick-Fil-A’s waffle fries or McDonald’s thin crispy fries…they find a way in my mouth.
The ironic thing is that I’ll never order them because I know how bad they are for you but somehow they disappear from my kid’s Happy meals.
ULTIMATE TWICE BAKED POTATOES RECIPE
MAKE AHEAD ULTIMATE TWICE BAKED POTATOES
The best part about these twice baked potatoes is that everything can be made the night before and store them in the fridge so all you have to do is pop them in the oven when you’re ready. You can even freeze these twice baked potatoes.
IF YOU LIKE THESE ULTIMATE TWICE BAKED POTATOES, YOU’LL LIKE THESE OTHER POTATO RECIPES:
The Ultimate Twice Baked Potatoes
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/4 to 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese , divided
- 8 green onions , sliced, divided
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. 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.
Source: The Clarks and Allrecipes