Twice Baked Potatoes Recipe

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Twice Baked Potatoes

Amy Alusa

By
@amyalulsa

We make these as appetizers on holidays and special occasions. Everybody loves 'em and they disappear fast! Enjoy!


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Comments:

Serves:

15-20

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

1 lb
russet potatoes (look for small ones)
1 c
butter
oz
table cream or evaporated milk (not condensed)
1 pt
sour cream
1 lb
bacon, not too much fat
1/2 bunch
little green onions, washed, thinly sliced, including some of greens
1/2 lb
cheddar cheese (your choice how strong flavored) grated

Directions Step-By-Step

1
Wash,raw potatoes. Rub with olive oil or wrap in aluminum foil, shiny side out. Bake for 1 hour or until tender and easy to spear with a fork. While cooking potatoes, cook bacon until barely crispy. Put bacon on paper towels to drain grease. After cooling a bit, crumble and set aside. Drain the cooked potatoes.
2
Cut each potato in half, the long way. Scoop out the potato, leaving just enough potato to retain it's shape.
3
In a large mixer bowl, whip the scooped out potatoes with butter, table cream (or canned milk), salt and pepper to taste.
4
Add sour cream, crumbled bacon and onions to the whipped potatoes. Mix until combined.
5
Spoon whipped potatoes into each potato shell. Top each with some grated cheese.
6
Bake for about 10 minutes or long enough to melt the cheese. Cool until touchable, and serve hot or warm.

About this Recipe

Course/Dish: Potatoes, Other Appetizers
Hashtag: #cheese