ultimate twice baked potatoes

November 5, 2011

prep time: 15 minutes       cook time: 1 hr 30 minutes       ready in: 1 hr 45 min

8 servings


4 large baking potatoes (usually russet potatoes)
8 slices bacon
1 c sour cream
1/2 c milk
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 c shredded cheddar cheese, divided
5 green onions, sliced, divided


  1. preheat oven to 350 degrees F.
  2. bake potatoes in preheated oven for 1 hour.
  3. meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  4. when potatoes are done, allow them to cool for 10 minutes. slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. to the potato flesh, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 of the green onions. mix with a hand mixer until well blended and creamy. spoon the mixture into the potato skins. top each with remaining cheese, green onions, and bacon.
  5. bake for another 20 minutes.
source (my own photo above)

these turned out to be pretty good ! i don’t have a hand mixer, so i used a potato masher instead which worked pretty well. it’s alright if the filling is a little bit chunky. also, i think the original recipe called for a couple more stalks of green onions than i would’ve liked, so i decreased the number of green onions above.

i remember my mom making these when i was in junior high. of course, they don’t taste as good as hers… but then she had a different recipe. i also remember that she topped hers with paprika.

mmm, mmm potatoes !


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