February 16, 2010 by Flora Dawn
Both my dad and my husband are meat and potato kind of guys, so through the years I have made my share, of…well…meat and potatoes.
My favorite potato side dish is the twice baked potato. While, they aren’t going to make any heart-healthy list, they sure are good. There are so many recipes out there, and honestly, you don’t need to follow any of them exactly, they are all virtually the same in theory. Bake some potatoes, scoop out the flesh and mash it up with lots of dairy, fat and seasoning, put back into skin and bake.
They are easy to prepare ahead of time, and leftovers reheat beautifully. So, while it is hard to mess up this idea, a couple things will really make them over the top good. Here is what I do to make the ultimate twice baked potato.
The potato skins, ready to stuff.
Twice Baked Potato ready to eat.
Twice Baked Potatoes
- 4 large baking potatoes
- 8 slices of crumbled oven-fried bacon
- 1/2 cup sour cream (I use light or fat-free)
- 1/4 cup milk (you can always add more if mixture is too thick)
- 2 Tb butter
- 4 oz (half a box package) cream cheese
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 6-8 green onion, sliced
- Bake washed potatoes in preheated 350 oven for 1 hour or until cooked thoroughly; this can also be done in microwave, potatoes take around 6 minutes, depending on microwave oven.
- Allow baked potatoes to cool for at least 10 minutes. Slice potatoes in half, lengthwise. Scoop out the flesh, making sure to leave some flesh next to skin; this allows the skins to keep their shape and prevents tearing. Place potato flesh into medium bowl.
- Add remaining ingredients to the bowl. Mix with a hand mixer until well blended and creamy; if you feel the mixture is too thick add up to 1/4 cup more milk. Spoon the mixture back into the potato skins. *make ahead note, potatoes can be wrapped and placed in refrigerator for a day before proceeding.
- Bake in preheated 350 oven for 15-20 minutes; if you prefer browned tops, broil for the last 5 minutes.