Twice Baked Potatoes
1 photo of Twice Baked Potatoes
By
Beth Pierce
@smalltownwoman
5
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.
Ingredients
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4russet potatoes
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1/3 csour cream
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2 Tbspbutter
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2/3 cmonterey jack shredded
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1 cshredded cheddar shredded (reserve 1/3 cup for the tops)
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1/4 tspgarlic powder
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1/4 tsponion powder
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1/4 tspblack pepper
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1/4 tspsalt
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1/4 cmilk
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2slices crispy cooked bacon chopped
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1scallion sliced thin
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·chopped chives (optional)
How to Make Twice Baked Potatoes
- 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.
- 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.
- 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.
