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twice baked potatoes

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance. For a complete meal serve with my Dry Rub Sweet Barbecue Pork Tenderloin or Balsamic Vinegar Barbecue Ribs.

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For twice baked potatoes

  • 4
    russet potatoes
  • olive oil
  • salt for sprinkling potatoes
  • 1/3 c
    sour cream
  • 2 Tbsp
    butter
  • 1/2 c
    monterey jack finely shredded
  • 1 c
    cheddar finely shredded (reserve 1/4 cup for the tops)
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1/4 c
    milk
  • 2 slice
    crispy cooked bacon chopped
  • 1
    scallion thinly sliced

How To Make twice baked potatoes

  • 1
    Preheat oven to 350 degrees. Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
  • 2
    In a large bowl add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.
  • 3
    Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon and scallions.
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