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Twice Baked Potatoes

Russet potatoes are baked to soften them up and then the filling is mixed with cheese, sour cream, and bacon and stuffed back into the potato skins to make a side dish suitable for any event!
Servings: 8 servings

Ingredients

  • 4 Russet potatoes
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • ½ stick butter salted
  • ½ pound bacon
  • ½ cup sour cream
  • ½ cup milk
  • 2 green onions for garnish
  • cups shredded cheddar cheese (or Monterrey jack)

Instructions

  • Preheat oven to 400 degrees. Arrange potatoes on a baking sheet. Drizzle oil over all of them and coat them evenly using your hands. Sprinkle on salt to both sides of the potatoes. Place into preheated oven and baked for 1 hour to 1 hour 15 minutes, depending on the size of the potato. Larger ones will take longer to bake.
  • Once cooked, remove potatoes from the oven and reduce temperature to 350 degrees. Cut each potato in half and gently split them. Using a spoon, scoop out most of the filling into a large bowl, leaving a small edge of filling to help keep the skins firm and sturdy. Add sour cream, butter (cut into pats), and bacon to the potato filling. Using a potato masher, mash the ingredients together until smooth.
  • Add 1/2 cup of cheese, remaining teaspoon of salt, and about ¼ cup of milk. Stir together. Add more milk if the mixture is too thick. Scoop the filling into each potato skin until full. Top each potato with the remaining cheese. Place back into oven and bake until cheese has melted and filling is warm, about 15 to 20 minutes.
  • Remove from the oven and serve immediately.

Notes

Recipe adapted from the Pioneer Woman