june 21, 2016

twice-baked potatoes

I obviously cook (and bake) a lot and my family has all had the chance to sample the results. They each have their favorites dishes, but their lists are shorter than you might imagine. While it inspires me to always step up my game, I think the reason favorites don’t always come to mind for them is largely because I overwhelm them with choices. Case in point: my dad went really simple with his father’s day meal request of steaks and salad. But when he added on “baked potatoes, with bacon and cheese,” I knew I’d have a chance to experiment. These twice-baked potatoes (bake them once until soft, twice to crisp up a seasoned filling) were addictively good, if not a touch rich. Save them for a special occasion or weeknight indulgence and you won’t regret it!


Twice-Baked Potatoes
  • 6 large baking potatoes
  • olive oil, for rubbing
  • 1½ tablespoons milk
  • 1½ tablespoons butter or olive oil
  • 1 cup sour cream
  • 1¼ cups sharp Cheddar cheese, grated
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 3 slices bacon, chopped and cooked (or crumbled)
  • ¼ cup fresh chives, snipped or finely chopped
  1. Preheat the oven to 400 degrees F. Wash the potatoes and pierce them with a fork. Rub the potatoes with olive oil and place them on a lined, rimmed baking sheet.
  2. Bake the potatoes for about hour, or until soft. Remove the potatoes from the oven. Reduce the temperature of the oven to 350 degrees F.
  3. Cut the cooled potatoes in half lengthwise. Scoop out the potato flesh into a large bowl. Add the milk, butter or oil, sour cream, cheese, garlic powder, and salt and pepper to taste. Mix until creamy.
  4. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes or until browned. Remove from the oven and garnish with bacon and chives.

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