Traditional Twice Baked Potatoes

Traditional Twice Baked Potatoes

from smalltownwoman.com
80 min
8 servings

Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more. Delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.

Ingredients

  • 4 russet potatoes
  • olive oil
  • salt for sprinkling potatoes
  • 1/3 cup sour cream
  • 2 tablespoons butter
  • 1/2 cup Monterey Jack finely shredded
  • 1 cup cheddar finely shredded (reserve 1/4 cup for the tops)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4-1/3 cup milk
  • 2 slices crispy cooked bacon chopped
  • 1 scallion thinly sliced

Directions

  1. 1

    Preheat oven to 350 degrees.  Dry the potatoes after washing, prick 2-3 times with a fork,  rub with oil and sprinkle with salt.  Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.

  2. 2

    In a large bowl add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut potatoes in half lengthwise and  gently scoop out the cooked potato leaving 1/3 inch shell all the way around.  Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.

  3. 3

    Scoop the mixed potatoes back into the shells.  Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes.  Remove from oven and top with bacon and scallions.