Twice Baked Potatoes Recipe
Twice Baked Potatoes
Make your next meal special by serving rich, cheesy mashed potatoes baked in crispy potato skins. This recipe uses the classic combination of bacon, green onions and cheddar cheese.
RECIPE DETAILS
Total: 1 hour 30 minutes
Yield: 4 servings
Raspberry Marbled Shortbread
Swirls of raspberry and vanilla shortbread make for a beautiful and delicious cookie that’s simple to make yet makes a big impact!
RECIPE DETAILS
Active: 40 minutes
Total: 5 hours
Yield: 2 dozen cookies
INGREDIENTS
4 large russet potatoes, about 1 pound each
Extra virgin olive oil
½ cup sour cream
½ cup milk
2 tablespoons butter, softened
1 tablespoon cream
1 cup grated cheddar cheese
4 strips bacon, cooked and crumbled
¼ cup chopped green onion
Kosher salt to taste
Fresh pepper to taste
INSTRUCTIONS
Preheat the oven to 400°F. Scrub the potatoes clean under running water.
Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with salt. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.
Use a spoon to scoop out the insides, leaving about ¼ inch of potato on the skin.
Place the scooped out potato, sour cream, milk, cream, and butter and 1 teaspoon of salt into a large bowl. Mash the mixture with a potato masher or fork.
Mix in the cheese, bacon and scallions with the potatoes. Reserve some to use as toppings. Spoon filling into the potato shells. Sprinkle with reserved toppings.
Reduce the oven temperature to 350°F. Place potatoes on baking sheet and bake 15 to 20 minutes until heated through.