{"id":6413,"date":"2011-05-17T18:29:03","date_gmt":"2011-05-18T00:29:03","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=6413"},"modified":"2011-05-17T18:29:03","modified_gmt":"2011-05-18T00:29:03","slug":"twice-baked-potatoes","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2011\/05\/17\/twice-baked-potatoes\/","title":{"rendered":"Twice Baked Potatoes"},"content":{"rendered":"<p>This recipe is easily in my Top 3 Potato Recipes of all time (the others being Rosemary Roasted Potatoes and <a href=\"https:\/\/www.thepickyapple.com\/blog\/2009\/09\/26\/cheesy-scalloped-potatoes\/\">Cheesy Scalloped Potatoes<\/a>).\u00c2\u00a0 Twice Baked Potatoes are really nothing new, but I do love The Pioneer Woman&#8217;s technique for making this simple dish.\u00c2\u00a0 The potato skins get nice and crispy, and the filling is extra creamy thanks to a splash of milk.\u00c2\u00a0 I always make extra so that we have plenty for leftovers.\u00c2\u00a0 Potatoes don&#8217;t always freeze well, but I&#8217;ve had no trouble freezing this recipe (if there are ever any left to freeze!).\u00c2\u00a0 Just make sure to leave the green onions out if you plan to freeze.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/05\/Twice-Baked-Potatoes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6422\" title=\"Twice Baked Potatoes\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/05\/Twice-Baked-Potatoes.jpg\" alt=\"\" width=\"557\" height=\"371\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/05\/Twice-Baked-Potatoes.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/05\/Twice-Baked-Potatoes-300x199.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<h3>Twice Bake Potatoes<\/h3>\n<p>recipe from <a href=\"http:\/\/thepioneerwoman.com\/cooking\/2007\/07\/twice_baked_pot\/\">The Pioneer Woman<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>8 baking potatoes<\/li>\n<li>1 tbsp olive oil<\/li>\n<li>2 sticks of butter, cut into pats<\/li>\n<li>1 cup of crumbled bacon<\/li>\n<li>1 cup of sour cream<\/li>\n<li>1\/4 teaspoon Lawry&#8217;s Seasoned Salt<\/li>\n<li>2 tablespoons milk<\/li>\n<li>2 cups grated cheddar\/jack cheese, divided<\/li>\n<li>ground black pepper, to taste<\/li>\n<li>2\/3 of a green onion (omit if planning to freeze!)<\/li>\n<\/ul>\n<p>Wash the potatoes.\u00c2\u00a0 Then use a paper towel to rub the olive oil all over the potatoes.\u00c2\u00a0 Place the baking potatoes on a cookie sheet. Bake in a  400 degree oven for 1 hour, 15 minutes, making sure they\u00e2\u20ac\u2122re sufficiently  cooked through.<\/p>\n<p>Place the pats of butter in a mixing bowl.\u00c2\u00a0 Combine with crumbled bacon and sour cream.<\/p>\n<p>Holding each potato in a dish towel (they&#8217;re HOT!), slice each potato in half lengthwise.\u00c2\u00a0 Then scoop the insides of each potato, adding to the mixing bowl.\u00c2\u00a0 Be careful not to tear the shell.<\/p>\n<p>Lay the hollowed potato shells on a cookie sheet.<\/p>\n<p>Use a potato masher to smash the potatoes in with the other ingredients.\u00c2\u00a0 Mix in Lawry&#8217;s, 1 cup of the cheese, milk and black pepper.\u00c2\u00a0 Mix well.\u00c2\u00a0 Stir in green onion (if using).<\/p>\n<p>Fill the empty shells with the filling and top with cheese.<\/p>\n<p>Bake in a 350 degree F oven for 15-20 minutes or until the filling is warmed through.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2011\/05\/17\/twice-baked-potatoes\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>This recipe is easily in my Top 3 Potato Recipes of all time (the others being Rosemary Roasted Potatoes and Cheesy Scalloped Potatoes).\u00c2\u00a0 Twice Baked Potatoes are really nothing new, but I do love The Pioneer Woman&#8217;s technique for making this simple dish.\u00c2\u00a0 The potato skins get nice and crispy, and the filling is extra [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,26,48,69,13],"tags":[],"class_list":["post-6413","post","type-post","status-publish","format-standard","hentry","category-appetizer","category-freezer-friendly","category-potato","category-recipes","category-side-dish","category-vegetables"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/6413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=6413"}],"version-history":[{"count":12,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/6413\/revisions"}],"predecessor-version":[{"id":6426,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/6413\/revisions\/6426"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=6413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=6413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=6413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}