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Twice Baked Potatoes

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Twice Baked Potatoes converted me to a “mashed potato eater”.  

When I was a child and even young adult I didn’t like mashed potatoes.  Yes, that’s a little unusual but fact is often stranger than fiction.  After trying Twice Baked Potatoes I loved them and eventually even starting eating mashed potatoes.

Twice Baked Potatoes are great for family or perfect for company.  They look “fancy” but are very easy and can be put together a couple of hours in advance and baked for the second time just before serving.  They are in fact, baked twice….once to cook them and the second time to reheat and melt the cheese.  Using Homemade Bacon Bits also helps speed things up.

Here’s the Recipe:

4 Medium Potatoes

4 Tbsp butter

salt and pepper to taste

sprinkle of garlic

milk – about 1/2 cup (more if needed)

1/4 cup sour cream

1/2 cup bacon  – cooked and crumbled

1/2 cup cheddar cheese (or you’re favorite)

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Make a couple of slits in the potatoes and bake at 400 degrees for about 30-45 minutes or until done

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Cool potatoes and cut in half lengthwise

Remove most of potato from skin and place in medium bowl

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Mix sour cream, milk, butter, salt and pepper with potato and mix with electric mixer – I just use my small hand mixer

It will be “lumpy” not smooth like regular mashed potatoes

Stir in bacon and half the cheese

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Fill skin with mashed potato and top with remaining cheese

*At this point you can put them in the refrigerator until time to bake “twice”

Return to oven and bake again (hence the “twice baked”) until heated through and cheese is melted

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Twice Baked Potatoes
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Ingredients
  1. 4 Medium Potatoes
  2. 4 Tbsp butter
  3. salt and pepper to taste
  4. sprinkle of garlic
  5. milk - about 1/2 cup (more if needed)
  6. 1/4 cup sour cream
  7. 1/2 cup bacon – cooked and crumbled
  8. 1/2 cup cheese
Instructions
  1. Make a couple of slits in the potatoes and bake at 400 degrees for about 30-45 minutes or until done
  2. Cool potatoes and cut in half lengthwise
  3. Remove most of potato from skin and place in medium bowl
  4. Mix sour cream, milk, butter, salt and pepper with potato and mix with electric mixer – I just use my small hand mixer
  5. It will be “lumpy” not smooth like regular mashed potatoes
  6. Stir in bacon and half the cheese
  7. Fill skin with potato and top with remaining cheese
  8. Return to oven and bake again (hence the “twice baked”) until heated through and cheese is melted
If making ahead
  1. Once skins are filled with mashed potato mixture, cover and refrigerate until ready to reheat and serve
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