Traditional Twice Baked Potatoes
Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more. Delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: side
- Method: bake
- Cuisine: American
Ingredients
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack finely shredded
- 1 cup cheddar finely shredded (reserve 1/4 cup for the tops)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4–1/3 cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion thinly sliced
Instructions
- 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.
- 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.
- 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.
Notes
- Russet potatoes work best for this recipe.
- Take the time to dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven.
- For added crispiness place the empty shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- Use good quality cheese. It really does make a difference. Experiment with switching the cheeses up. Some of my favorites are Gruyere, Gouda, Fontina and Muenster.
- Keep a close eye on the stuffed potatoes when they are placed back in the oven. If left in too long a lot of the potato mixture will cook over the side.
- Top the potatoes however you like although my favorites are bacon and scallions.
- Use finely grated cheese as it melts faster and gives a much better appearance when melted on the tops of the potatoes.
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Find it online: https://www.smalltownwoman.com/traditional-twice-baked-potatoes/