ADVERTISEMENT

Twice-Baked Potatoes

Baked potatoes on a sheet pan with melted cheese
Prep Time
30 min
Yields
12 - 16 servings

Is there anything better than hearty, cheesy double-baked potatoes?

ADVERTISEMENT

ingredients

8
baking potatoes
3
Tbsp canola oil
2
stick salted butter
1
cup bacon bits (fry your own!)
1
cup sour cream
1
cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1
cup whole milk
2
tsp seasoned salt
3
green onions, sliced
freshly ground black pepper
ADVERTISEMENT

directions

Step 1

Preheat the oven to 400°F.

Step 2

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Step 3

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350°F.

Step 4

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Step 5

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Step 6

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.

Rate Recipe

My rating for Twice-Baked Potatoes
ADVERTISEMENT