Technically, you don’t need a recipe to make twice baked potatoes.
If you’ve never made them before – you should. They are a crowd pleaser and you really can’t mess them up. How could anyone go wrong when the ingredient list includes: potatoes, butter, sour cream, bacon and cheese? You just can’t miss. Goodness.
Twice baked potatoes are baked twice. Duh.
First you bake them. Then you expunge the potatoey goodness, add some foodie heaven, & restuff the spuds. Then you bake them again.
Be still my heart.
First, I jab all my potatoes with a fork, because my mom told me to. I always impale my potatoes before baking. Something about explosions, steam, fluffiness and not-waxy-potatoes. Yes, we want fluffy, non-exploding potatoes. So, stab away.
After they are fork tender (that’s 1 hour at 400 around here) cut off the tops and scoop out all the insides.
I threw all the potato tops and insides into a bowl with a stick of butter. Once it melted, I mixed everything well with an electric mixer. You can hand smash if you want.
Next, add the milk, and mix again. Then the sour cream and mix again. Then the shredded cheese, salt & pepper and mix for the last time. Whew!
Just grab a spoon and re-stuff the spuds.
I topped them with some shredded cheddar cheese and bacon.
Then they went back into the oven for 15-20 mintues.
Top them with some fresh chives & serve with something fabulous (like this Baked Ham Steak).
There is no better way to eat a potato.
My youngest child only likes fried potatoes… The kind he can dip in ketchup.
- He doesn’t like them mashed.
- He doesn’t like them steamed.
- He doesn’t like them baked.
- He doesn’t like them in casseroles.
- He doesn’t like them shredded.
- He doesn’t like them Sam I Am.
When he tasted these potatoes he said…… and I quote:
“Mom, these aren’t as bad as most potatoes are.”
“Mom, I LOVE these potatoes.”
He cleaned his
Twice Baked Potatoes
If you’ve never made twice baked potatoes before – you should. They are a crowd pleaser and you really can’t mess them up.
Jab potatoes with a fork (so the steam can escape) and bake until fork tender (400 degrees for 1 hour).
Cut off tops and scoop out insides. Be careful not to burn yourself. Throw all the potato tops & insides in a mixing bowl with 1 stick butter. Mix. Add milk & mix. Add sour cream, salt, pepper and Monterey Jack cheese & mix. Re-stuff potatoes with the goods.
Top with cheddar cheese & bacon and bake 15 – 20 mintues at 350 degrees.
Snip fresh chives on top if desired and serve.