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Twice Baked Potatoes

Enjoy :)

  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet. Rub them with the canola oil
    and bake for 1 hour, making sure they're sufficiently cooked through.
  3. Slice the butter into pats. Place in a large mixing bowl and add the
    bacon bits and sour cream. Remove the potatoes from the oven.
    Lower the heat to 350 degrees F
  4. With a sharp knife, cut each potato in half lengthwise. Scrape out the
    insides into the mixing bowl, being careful not to tear the shell. Leave a
    small rim of potato intact for support. Lay the hollowed out potato shells
    on a baking sheet.
  5. Smash the potatoes into the butter, bacon and sour cream. Add the
    cheese, milk, seasoned salt, green onions and black pepper to taste and
    mix together well. (IMPORTANT: If you plan to freeze the twice-baked
    potatoes, do NOT add the green onions.)
  6. Fill the potato shells with the filling. I like to fill the shells
    so they look abundant and heaping. Top each potato with a little more
    grated cheese and pop 'em in the oven until the potato is warmed
    through, 15 to 20 minutes

Typical recipe size is 4 servings


Twice Baked Potatoes