Saturday, January 31, 2009

Ultimate Twice Baked Potatoes

Source: All Recipes

If there's one "food group" I couldn't live without, it's carbs. And not the good kind, of course...I need crusty French bread and scalloped potatoes. Twice baked potatoes fit nicely in this category. Talk about satisfaction...potatoes, bacon, cheese, butter, sour may want to stay away if you're on a diet, but otherwise, this is one of my favorite dishes. I will actually push aside the main dish just to finish these up. Yum.

First of all, if you're using large russet potatoes, the recipe lies and you will NOT be done baking the potatoes in an hour. At 350, you'll realistically need an hour and a half. Or you could increase the oven temperature. Or you could gut the still-firm potato innards and nuke them in the microwave. The original recipe also calls for salt. With the bacon and butter, I don't think it needs it, but it's a matter of taste.

Overall, you can't go wrong with these!

Ultimate Twice Baked Potatoes

COOK TIME 1 Hr 15 Min
READY IN 1 Hr 30 Min


4 large baking potatoes
8 slices bacon
1 cup sour cream
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


1. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.

2. Meanwhile, cook bacon in the microwave. Let cool and crumble.

3. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. Serve and enjoy!

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