Twice-Baked Potatoes
Ingredients
- 8 baking potatoes
washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits
fry your own!
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese
plus more for topping, or a mix of both
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions
sliced
- Freshly ground black pepper
Directions
- 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.
Twice-Baked Potatoes
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About this Recipe
Craving the ultimate comfort food side dish? Ree Drummond's classic Twice-Baked Potatoes deliver an irresistible combination of creamy filling, smoky bacon, and melty cheese that's perfect for any meal.
What sets this recipe apart is the generous use of rich, flavorful ingredients. Two sticks of salted butter, a full cup of sour cream, and a hearty mix of Cheddar or Jack cheese are folded into the fluffy potato pulp. Plus, frying your own bacon bits ensures maximum smoky flavor and a delightful crispy texture in every bite, elevating these beyond the ordinary.
Prepare for a truly satisfying side that boasts a perfectly crisp potato skin encasing a lusciously smooth, savory interior. Each forkful offers a delightful balance of tangy sour cream, salty bacon, and sharp cheese, all brightened by fresh green onions and a hint of seasoned salt. It's a comforting, hearty dish that feels both indulgent and familiar, designed for pure potato bliss.
While this recipe is perfect as written, you can easily customize the cheese to your liking—use all sharp Cheddar, a mild Jack, or experiment with other good melting cheeses like Gruyere or Colby. For the bacon, if frying your own is not an option, good quality pre-cooked bacon bits can be used, though fresh-fried offers superior flavor.
These Twice-Baked Potatoes are an ideal accompaniment to a hearty steak dinner, a succulent roasted chicken, or even as a substantial, comforting lunch. Garnish with extra green onions and a sprinkle of freshly ground black pepper for a beautiful presentation.