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twice baked potatoes

(1 rating)
Recipe by
Clare Hoernis
Belleville, IL

(1 rating)

Ingredients For twice baked potatoes

  • 4 lg
    brown (russet) potatoes
  • 2 Tbsp
    butter, softened
  • 1 c
    lite sour cream
  • 4 oz
    cream cheese
  • 4 oz
    shredded colby jack cheese
  • 1/4 c
    real bacon bits
  • 2
    scallions, chopped
  • A few dash
    salt and pepper

How To Make twice baked potatoes

  • 1
    Wash potatoes well, and put them into your crock pot for 3 hours with ½ cup of water. Cook them on high for 3 hours.
  • 2
    After 3 hours, take the potatoes out with tongs and set on a baking rack to cool for about 10 minutes (so they are cool enough to handle). Then, cut them in half length-wise, and scoop most of the insides out of the skins and empty into a large mixing bowl. (Leave about ?” of the insides in the potatoes for structure.)
  • 3
    Mash the potatoes, then combine with remaining ingredients. I recommend using a wooden spoon to combine the ingredients because the potatoes tend to get stuck in the beaters of an electric mixer.
  • 4
    Spoon the mixture back into the potato skins, or use a piping bag if you have one.
  • 5
    Place the potatoes on a cookie sheet and bake at 350° for 30-45 mins. depending on the size of the potatoes.

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