Twice Baked Potatoes
This simple delicious side dish is sure to please everyone young and old. I prepare the potatoes a day or two ahead to save time. Just assemble but do not bake, cover, and refrigerate. Take them out of the refrigerator and let them sit at room temperature for a bit. Baking time may need to be increased if the potatoes are still cool.
Servings 8 people
Calories 535kcal
Ingredients
- 8 large baking potatoes
- 1/2 cup heavy cream may add more if needed
- 1/2 cup sour cream
- 1/2 stick butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 slices bacon cooked and crumbled, divided
- 8 green onions chopped, divided
- 1 cup cheddar cheese shredded, divided
Instructions
- Preheat oven to 400 degrees F. Place baking potatoes on baking sheet and bake for 1-2 hours or until potatoes are soft. Remove from oven and let cool until able to safely handle at least 10 minutes
- Slice about 1/4-1/2 inch off top of potatoes and discard. Scoop out potato flesh and put into large bowl. DO NOT scoop out all the flesh, leave 1/4 inch potato around the skin for stability
- Add to potato flesh the heavy cream, sour cream, butter, salt, and pepper. Using hand mixer blend until combined and creamy, add more heavy cream if needed for desired consistency. Blend or mix in 3/4 of the bacon, 3/4 green onions, and 3/4 of shredded cheddar cheese into the potato mixture. Spoon potato mixture back into potato skins
- Top each potato with remaining bacon, green onions, and cheddar cheese. Bake in preheated 400 degree F oven for 30 minutes or until heated through and cheese is melted