twice baked stuffed potatoes recipe

Ultimate Twice Baked Stuffed Potatoes

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/4 to 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided
  • Bake potatoes in preheated oven. I like to partially cook the potatoes in the microwave first before transferring them to my toaster oven at a minimum of 450 degrees or higher (could even set to broil) to crisp up the skins while cutting down cooking time .
  • Meanwhile, cook bacon. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don’t want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes at 350 (I usually go with 425 to 450 degrees) degrees.

Baking the potatoes in the oven will give you a crispier skin, and a better flavor and consistency. After stuffing the potato skins (before sprinkling with cheese, bacon and onions), hold each potato half in one hand, and brush skin with melted butter and rub with sea salt. Delicious!

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