Not Once, but Twice-Baked Potatoes

My husband recently requested I make twice-baked potatoes. Truth be told, we don’t eat many potatoes in our house, so I try to make it count when we do by having something I will truly enjoy, whether I’m shaving pieces of Parmesan and roasting them or turning them into a baked potato salad.

My twice-baked potatoes start by loading the mashed potato inside with butter, sour cream, bacon and chives. Topped with cheese and another sprinkle of chives and bacon, one potato is nearly a meal on its own, but accompany a steak and salad beautifully.

If you’re looking for a potato skin that’s worth eating, rubbing them with olive oil and salting them prior to baking makes them crisp up and become part of the dish. They’re packed with nutrients, and this will ensure they get picked up and eaten even after the insides have been scooped out.

Loaded Twice-Baked Potatoes

6 baking potatoes
olive oil
kosher salt
1/4 cup milk
3 tablespoons butter
2 tablespoons sour cream
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons fresh chives, minced
4 slices bacon, cooked to crisp and crumbled
1/2 cup shredded cheddar cheese

Preheat the oven to 350° F. Wash and dry potatoes. Rub the skins with olive oil and sprinkle with kosher salt. Poke the potatoes with the tines of a fork or the tip of a knife. Bake them on a cookie sheet at 350° F for 60 minutes.

Remove the potatoes from the oven and allow to sit for 5 to 10 minutes. Cut a small strip of the skin off the top so that the potato resembles a canoe. Using a spoon, scoop out the insides of the potato, being careful not poke holes in the sides. Place the insides in a separate bowl.

Once you have hulled out all the potato skins, add the sour cream, butter, milk, garlic, salt, chives and crumbled bacon to the potatoes. Whip using a hand beater or mash by hand until light and fluffy. Scoop the mashed potatoes back into the skins. Top with shredded cheese and return to the oven for another 15 minutes until cheese is melted on top. Remove from oven and sprinkle with extra chives. Serve.

Makes 6 twice-baked potatoes.

Article Posted 6 years Ago
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