Twice baked potatoes are one of those dishes that I absolutely love, but that I have never bothered making because they just seem like too much work. At the end of the day just getting the main dish on the table can be a chore so fancy side dishes never even make it on to the plan. Twice baked potatoes aren’t really difficult, they just take some planning ahead!
I used very large russet potatoes for these. For some reason, I had more “insides” than could fit in the potatoes. I just baked the extra in small dish.
- 4 large potatoes, around 1 pound each
- Olive oil
- ½ cup sour cream
- 4-6 strips bacon, cooked crisp and crumbled
- 1 cup cheddar cheese
- 2 Tablespoons butter
- ½ cup milk
- Chopped green onion (optional)
- Chives (optional)
- Scrub potatoes and dry off and then prick potatoes liberally with a fork.
- Rub potatoes with olive oil, salt, and pepper.
- Bake potatoes either on a cookie sheet or directly on the oven rack at 425 degrees for about an hour or until soft. Remove potatoes from oven and allow to cool.
- Slice off top third of potato lengthwise.
- Carefully remove insides of potato leaving about ¼ inch of potato on the skin.
- In a bowl combine scooped out potatoes, sour cream, milk, and butter. Use a potato masher to mash the mixture together.
- Stir in bacon, cheese, chives and green onion reserving a small amount of each to put on top of potatoes.
- Bake potatoes at 350 degrees for 15-20 minutes or until heated through.