Photo: Twice-Baked Potatoes Recipe
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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By ssnyder324
Sacramento, CA
on May 26, 2012
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Fabulous! I was afraid to use the entire amount of seasoned salt so I used half the amount and replaced the other half with kosher salt. These really are to die for.
By Awesome Baker 37
on May 01, 2012
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The potatoes were extremely good. My only suggestion is to not go light on the cheese and sour cream.
By Cooking2Music
Upstate NY
on April 23, 2012
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These are a family favorite, but I only gave this version of the recipe 3 stars. First, the butter is too much. One stick of butter works fine and you don't need the two sticks. Also, I don't use the seasoned salt in these, but that is just a personal preference. I find the seasoned salt to have too much of a "celery salt" taste to it, so I prefer to stick with salt, pepper, onion powder, garlic powder and some parika, all to taste. With these adaptions, I give the recipe a 5 star rating, but since I'm rating the version given here, I can only give 3.
Read all 56 reviews