I love twice baked potatoes!
There I said it. I love the butter, the cheese, Oh! the cheese and bacon. bay-con.
I love that twice baked potates are an easy side dish and looks fantastic when plated. Your family and friends will be in awe of your fabulous-ness and think you spent all day preparing this tasty side dish.
When making these potatoes, estimate one “baking” potato for 2 adults. If I am having a dinner party for 8, I bake 5-6 potatoes. Twice baked potatoes can be frozen and reheated for another time.
Ingredients: (free printable 3×5 recipe card)
- 4 baking potatoes
- 1 stick of butter
- 1 cup sour cream
- 6-8 slices bacon
- 1 lb cheddar cheese
- 1 medium onion, minced
- 1 tbsp chives for each potato (I prefer fresh chives for this recipe)
- ½ – 1 cup heavy whipping cream
- salt and pepper to taste
As with all my other recipes, add what you like and feel free to remove any ingredient that your family doesn’t like or can’t eat.
- Wash the potatoes, poke a few holes into the potatoes with a fork and place in a 425°-450º for 60-90 minutes. The potatoes are done when a knife slides easily through the center of the potato
- While the potatoes are cooking:
- grate 1 lb of your favorite cheese. I prefer a mix of Monterrey jack and mild cheddar
- cut 1 stick of butter into cubes. I know this sounds like a lot but this is for 4 potatoes, and most people can only eat ½ of the potato
- mince one onion
- cook 6-8 slices of bacon until crisp; drain and chop
- Cut the potatoes in half, lengthwise and scoop the potato into a large mixing bowl
- Be careful not to tear the skin
- Add butter, onion, salt and pepper, sour cream, 1/2 of the cheese and 1/2 the bacon. Stir until all the ingredients are well mixed. Add heavy whipping cream 1/4 cup at a time until the consistency of mashed potatoes
- Lay out the potato skin boats in a large baking dish. Divide the mashed potato mix between all the boats. Add the mashed potato mix into a piping bag and pipe into the boats for a stunning look
- Top each potato boat with the rest of the cheese and bacon. Potatoes can be made a day ahead and reheated about 30 minutes before the meal is served (to reheat, bake at 375° for 20-30 minutes until heated throughout and the cheese is melted)
- Top with fresh chives and serve warm
I love budget friendly and easy recipes. The recipe makes up 8 halves and not many people can eat the “whole” potato. Most everyone just eats one half and is totally satisified. This leaves you with the left overs. I wrap the potato halves in freezer paper in serving sizes. So for Joe and I, I will store two together.
This recipe is not going to appeal to everyone because of the butter and cheese. The quantities in the recipe above can be modified or reduced for your liking and dietary constraints. Like all my other recipes, I hope you love this one. It’s easy to prepare and is a great addition to any holiday menu, potluck or large gathering. Double and triple the recipe as needed.
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