Twice-Baked Potatoes

155 Ratings
Recipe courtesy ofRee Drummond

Total: 1 hr 50 min Prep: 30 min Cook: 1 hr 20 min

Yield: 12 to 16 servings

Level: Easy

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Ingredients

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits (fry your own!)
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Freshly ground black pepper

Directions

  • Preheat the oven to 400 degrees F.

  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

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155 Ratings

joan c.
,,,,,Delicious! Loved the bacon. As an added tip, roast the "potato boats" for about 10 minutes in 400 degree oven (sprinkled with a bit of sea salt) before stuffing with potato mixture - adds great flavor & firms them as well! See All Reviews Post Review

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