Cheesy Twice Baked Potatoes

Lynn Clay

By
@LavenderLynn

This recipe if from Tillamook Cheese Factory Tillamook, Oregon


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Comments:

Serves:

6

Prep:

1 Hr 30 Min

Cook:

2 Hr

Method:

Bake

Ingredients

6
large russet potatoes
2 Tbsp
olive oil
8 oz
tillamook natural sour cream
3 Tbsp
tillamook salted butter, softened
1 1/2 c
triple cheddar shredded cheese
1 oz
milk
6
strips bacon, cooked crisp and crumbled

Directions Step-By-Step

1
Preheat oven to 450°F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack.
2
Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure.
3
Let potatoes cool completely. When cooled, cut each potato in half, lengthwise.
4
Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6.
5
In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats.
6
Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350°F oven for approximately 20 minutes.
7
*To make ahead: complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish and let potatoes come to room temperature. Bake in 350°F oven for approximately 20-30 minutes.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American