Instructions
HOW TO MAKE THE BEST TWICE BAKED POTATOES, IF YOU LIKED IT SAY HELLO
- 8 medium russet potatoes scrubbed clean and dried
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 4 oz cream cheese
- 8 oz sour cream
- 4 tbsp butter
- 12 oz shredded cheddar cheese divided
- 4 green onions thinly sliced
- 8 strips bacon cooked and crumbled
- salt and pepper to taste
Garnish
- chives or green onions
- bacon crumbles
- pepper
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Preheat oven to 400 degrees.
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Rub potatoes with olive oil and salt and place on a large baking sheet.
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Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
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Let cool for at least 15 minutes.
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Preheat oven to 350 degrees.
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Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
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Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
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Use a potato masher to mash together until desired consistency is reached.
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Fold in crumbled bacon and green onions. Season with salt and pepper.
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Scoop the filling into the potato shells. You want the filling to be pretty generous.
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Top each potato half with the remaining shredded cheese.
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Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
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Serve immediately.
MICROWAVE OPTION
- If you want to make “quick twice baked potatoes”, you can microwave the potatoes instead of baking – this will cut about 45 minutes off of the cook time.
Ingredients
- 8 medium russet potatoes scrubbed clean and dried
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 4 oz cream cheese
- 8 oz sour cream
- 4 tbsp butter
- 12 oz shredded cheddar cheese divided
- 4 green onions thinly sliced
- 8 strips bacon cooked and crumbled
- salt and pepper to taste
- Garnish
- chives or green onions
- bacon crumbles
- pepper
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