Close
Ingredients
| russet potatoes: 4 whole potatoes |
| bacon: 8 strips (cooked and crumbled) |
| sour cream: 1 cup |
| 2% milk: 1/2 cup |
| salted butter: 4 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| cheddar cheese (shredded): 1 cup |
| green onions - spring or scallion: 8 whole onions (sliced) |
Our Favorite Twice Baked Potatoes
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Preheat oven to 400°F and bake potatoes for 1 hour.
- Allow potatoes to cool 10-15 minutes.
- Cut potatoes in half and scoop out flesh and place in a medium bowl.
- Put potato skins aside.
- Add sour cream, butter, milk, half of the bacon, 1/2 of the cheese and 1/2 of the green onions to the potato flesh and mix well.
- I do use my hand mixer, but be very careful not to overmix as it will turn pasty.
- Scoop potato mixture back into the skins and top with remaining bacon, cheese and onions.
- Bake at 350°F for 20 minutes if baking right away. If you are making ahead then they should bake longer- about 30-40 minutes.