Twice Baked Potatoes

By Kelly Bogard

Taters. Spuds. Potatoes. This starchy food goes by many names, and millions around the world eat them every day. And in many different ways.

My favorite way? This week’s recipe! Made with butter. Stuffed with cheese. And bacon. These twice baked potatoes are a tasty southern comfort food, and perfect as we head into fall and the promise of cooler weather.

For Twice Baked Potatoes, you will need…
2 baking potatoes
1 tbsp. vegetable oil
2 tsp. coarse salt
6 slices bacon
1/2 c. sour cream
1/2 c. sharp cheddar cheese
1/2 c. green onions
3 tbsp. butter
3 tbsp. milk
1/2 tsp. black pepper
1/4 tsp. salt

It’s the perfect mix of a loaded baked potato and the creaminess of mashed ones. Twice baked and double the deliciousness! They’ll leave your family and friends feeling satisfied!

Start by preheating your oven to 400 degrees. While the oven is heating, wash and pat dry your potatoes. Rub them down with the oil and coarse salt. Place them on a lined baking sheet and bake for 45 minutes. While the potatoes are baking, cook, cool and crumble your bacon. Grate the cheese and chop the green onions.

Once the potatoes are cooked, let them cool for about 10 minutes before trying to handle them. After that time has passed, slice the potatoes in half lengthwise and scoop out most of the inside of the potato into a large bowl. You want to leave a layer of potato in the skin to help it keep its shape and prevent tearing.

Turn the oven down to 350 degrees. Add the butter, salt and pepper to the scooped potatoes and mix well with a hand mixer. Then add the sour cream and milk.

Now that the liquids are combined in the potatoes, stir in the cheese and green onions.

Fill the four potato shells with the mashed mixture and return to the oven for 15 minutes.

My favorite part about these potatoes? They can be made in advance and then popped in the oven to heat later in the day, making them perfect for a dinner for two or family supper. From all of us at Texas Table Top, enjoy!

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Twice Baked Potatoes

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Prep Time

10 minutes

Cook Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 2 baking potatoes
• 1 tbsp. vegetable oil
• 2 tsp. coarse sea salt
• 6 slices bacon
• 1/2 c. sour cream
• 1/2 c. sharp cheddar cheese
• 1/2 c. green onions
• 3 tbsp. butter
• 3 tbsp. milk
• 1/2 tsp. pepper
• 1/4 tsp. salt

Prep Time 10 minutes Cook Time 1 hour Servings people MetricUS Imperial Ingredients 2 baking potatoes 1 tbsp. vegetable oil 2 tsp. coarse sea salt 6 slices bacon 1/2 c. sour cream 1/2 c. sharp cheddar cheese 1/2 c. green onions 3 tbsp. butter 3 tbsp. milk 1/2 tsp. pepper 1/4 tsp. salt

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Instructions

1. Heat oven to 400 degrees.
2. Wash and pat dry potatoes.
3. Rub potatoes down with oil and sprinkle with coarse sea salt.
4. Bake for 45 minutes.
5. Cook and crumble bacon.
6. Grate cheese.
7. Chop onions.
8. Let potatoes cool for 10 minutes before handling.
9. Turn the oven down to 350 degrees.
10. Slice potatoes lengthwise and scoop out most of the meat of the potato. Leave enough to help the potato skins retain their shape and prevent tearing.
11. Mix the potatoes and butter in a large bowl with an electric mixer.
12. Mix in the sour cream, milk, salt and pepper.
13. Stir in bacon, cheese and onions.
14. Return the potato mixture back to the skins and bake for 15 minutes before serving.

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