Real Recipes From Real Home Cooks ®

cheesy twice baked potatoes

(5 ratings)
Recipe by
Lynn Clay
Portland, OR

This recipe if from Tillamook Cheese Factory Tillamook, Oregon

(5 ratings)
yield 6 serving(s)
prep time 1 Hr 30 Min
cook time 2 Hr
method Bake

Ingredients For cheesy twice baked potatoes

  • 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
  • 6
    strips bacon, cooked crisp and crumbled

How To Make cheesy twice baked potatoes

  • 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.

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