Twice Baked Potatoes
This recipe is easily in my Top 3 Potato Recipes of all time (the others being Rosemary Roasted Potatoes and Cheesy Scalloped Potatoes). Twice Baked Potatoes are really nothing new, but I do love The Pioneer Woman’s technique for making this simple dish. The potato skins get nice and crispy, and the filling is extra creamy thanks to a splash of milk. I always make extra so that we have plenty for leftovers. Potatoes don’t always freeze well, but I’ve had no trouble freezing this recipe (if there are ever any left to freeze!). Just make sure to leave the green onions out if you plan to freeze.
Twice Bake Potatoes
recipe from The Pioneer Woman
- 8 baking potatoes
- 1 tbsp olive oil
- 2 sticks of butter, cut into pats
- 1 cup of crumbled bacon
- 1 cup of sour cream
- 1/4 teaspoon Lawry’s Seasoned Salt
- 2 tablespoons milk
- 2 cups grated cheddar/jack cheese, divided
- ground black pepper, to taste
- 2/3 of a green onion (omit if planning to freeze!)
Wash the potatoes. Then use a paper towel to rub the olive oil all over the potatoes. Place the baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Place the pats of butter in a mixing bowl. Combine with crumbled bacon and sour cream.
Holding each potato in a dish towel (they’re HOT!), slice each potato in half lengthwise. Then scoop the insides of each potato, adding to the mixing bowl. Be careful not to tear the shell.
Lay the hollowed potato shells on a cookie sheet.
Use a potato masher to smash the potatoes in with the other ingredients. Mix in Lawry’s, 1 cup of the cheese, milk and black pepper. Mix well. Stir in green onion (if using).
Fill the empty shells with the filling and top with cheese.
Bake in a 350 degree F oven for 15-20 minutes or until the filling is warmed through.