{Recipe Share} Twice Baked Potatoes

°I am absolutely convinced that a twice baked potato can serve as an entire meal all on its own.  Most of the potatoes I seem to find for this purpose, I swear, are at least seven inches long – that’s a big frickin potato people!

They are soooo good though!

Don’t let me get you wrong though.  They are definately more work than your normal throw it in the oven for an hour and slap some butter on it potato.  It is worth every moment you put into this gorgeous spuds though!


(Oh, and FYI – I stole this from my other blog (for those of you that pay special attention to that type of stuff).  Please forgive the photography though, I have come a long way since I first posted about food!)


Baking Potatoes
Sour Cream
Cheddar Cheese
Sea Salt
Black Pepper

The goods.

First, wash your potatoes, pierce them with a knife or fork numerous times, and set them in a 400° oven.  Depending on the size of your potato – they can take anywhere from 1 hour to 1-1/2 hours.  I almost always allow mine to cook for even longer than 1-1/2 hours just so they are nice and tender and easy to hollow out.

After your potatoes are nice and tender, allow them to cool.  ALLOW THEM TO COOL.  You don’t want to be pressed for time when you are making this or else you will burn the living hell out of your hands while you’re doing this next step. 

I know this because I have done it before!  “Oh, it’s not a big deal…I’ll just hack into the potato, all I have to do is scoop out the insides.”  Yeah Ash.  Well your bare freeking hand is holding onto the 400° potato while this is happening.  But I digress…

So, once your potatoes are cooled, take a sharp knife and cut off the top quarter of the potato.  Now take a spoon and scour the outer edge of the potato so you have an edge to follow.  Hollow the potato out carefully so that you do not puncture the skin, discarding all of your insides into a medium sized bowl. (Or large – depending on how many and how big your potatoes are)

Set aside hollowed out potatoes while we work on the next step.

Now add a whole stick of butter (partially melted always helps), milk (not too much, you can always add more later), a few tablespoons of sour cream, freshly ground black pepper, a pinch of sea salt, about 1/2c. shredded cheddar and as much bacon as you can spare. 

Mix it all together until it looks something like this…

Next, take your hollowed out potatoes and fill them with your potato/bacon/butter/cheese concotion.  Most likely (as you can see from above) they will be bursting with potato goodness.  This is not a problem.  They will cook down a bit when they go back into the oven.

Lastly, sprinkle shredded cheddar and more bacon on top of the potato and stick them back into the oven at 350° for a 1/2 hour (or until cheese is melted and nice and golden).


Also, you can make these ahead of time. (I normally make them in the afternoon) Just cover with saran wrap in the fridge until you are ready to pop them in the oven before dinner.  These are ALWAYS a jaw-dropper with guests!


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Categories: Dinner Sides, Recipe Share


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2 Comments on “{Recipe Share} Twice Baked Potatoes”

  1. susan brown
    January 10, 2012 at 2:23 pm #

    probably a good idea to pierce the potatoes before baking so they don’t burst and I like to oil the skins first as well. They make oven mitts for handling the hot potatoes, may save you from burning yourself or a little time anyway. love the ingredients you have listed. I like to mix it up with some veggis as well, sautéed mushrooms, broccoli and herbs are tasty.
    Love the new blog, much success on your new project

    • January 10, 2012 at 2:43 pm #

      I find it really difficult to carve out a potato with a big ol oven mitt on my hand though! I find if I just take the time to allow them to cool, its no big deal. 🙂

      Thanks for mentioning to pierce the potatoes. I forget that most people don’t realize they have to do that (LOL), I’ll make sure to edit the post!

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