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twice baked potatoes

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.

►
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For twice baked potatoes

  • 4
    russet potatoes
  • 1/3 c
    sour cream
  • 2 Tbsp
    butter
  • 2/3 c
    monterey jack shredded
  • 1 c
    shredded cheddar shredded (reserve 1/3 cup for the tops)
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    salt
  • 1/4 c
    milk
  • 2
    slices crispy cooked bacon chopped
  • 1
    scallion sliced thin
  • chopped chives (optional)

How To Make twice baked potatoes

  • 1
    Preheat oven to 375 degrees. 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.
  • 2
    In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut 1/4 inch off the top of the potato creating a opening to 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. The amount of milk may vary slightly so add a little at a time until the mixture is creamy.
  • 3
    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, scallions and chives.
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