Twice Baked Potatoes

- September 23, 2020

A really yummy side dish is twice baked potatoes. There are a lot of variations, so don’t be afraid to add stuff you like to them.

For our family of seven we use six potatoes.

This is one way we make them.

I don’t usually measure all the ingredients (I’ve tried to measure since putting our recipes on this blog, but not always) so you will have to adjust things to your liking.

6 medium potatoes
2 lb. bag of shredded cheese (we use cheddar and Monterey Jack blend).
Cooked Crumbled Bacon
Olive Oil
Salt
Milk
Sour Cream
Butter
1 tbsp. Onion Powder
1/4 tsp. Pepper
1/2 tbsp. Salt

Use a fork and poke holes in the potatoes. I do four stabs on top and bottom. You don’t have to, but you run the risk of them exploding in the oven. Drizzle olive oil (or whatever oil you like) over each side of the potatoes and sprinkle with salt. Heat the oven to 375° and bake for 1 hour. Insert a fork. If it goes in easy and they feel soft, they are done. If it’s still kind of hard to put the fork in, cook for another 10 minutes or until soft. Pull them out and let cool for a few minutes. Cut them in half and scrap out the inside of the potato, leaving the skin in tact, and place in a large mixing bowl. Once you have done this to all the potatoes, add a handful of cheese, a stick of butter (or as much as you like), two big spoonfuls of sour cream, a splash of milk, the onion, salt, and pepper. Mix well or use a potato masher. Place this mixture back into the potato skins. There will be a lot of mix, so fill the skins up really full. Once all the mix has been used put the bacon (we use about 10 pieces) on and sprinkle cheese on top of each potato. Place back in the oven until the cheese is melted (about 15 minutes). Serve with dinner and enjoy!

Here are some photos. We served them with our Rosemary Ranch Chicken