Ultimate Twice Baked Potatoes

My grandma used to make twice-baked potatoes on occasion, usually a special dinner for someone's birthday or a holiday. 

I always loved them as a youngster......yet I had honestly never made them as an adult, I guess because I thought they were too much work.  Why not just make mashed potatoes?  Or just baked potatoes?

Since my father-in-law was going to be grilling the chicken and zucchini on Father's Day, I wanted to make a special side dish that I don't normally make......and these came to mind. 

I have to say, that while they are a bit of extra work, they are so totally worth it, especially for a meal you want to be extra nice.

I'm not sure if it's the fact that the mashed potatoes have been baked rather than boiled, but they were noticeably tastier than the normal mashed potatoes I make, even ones with similar ingredients.

I even bought the baking potatoes instead of the usual 10 lb. bag of russets.....a little more $$, but they were fantastic potatoes. 

I'm sure that cream cheese in place of the sour cream would be equally delicious....if that's what floats your boat.

Either way, twice baked potatoes are just a wonderful side dish to have in your repertoire, because they please just about everybody. 

Ultimate Twice Baked Potatoes  (from Allrecipes)

4 large baking potatoes

Olive oil and Kosher salt

8 slices bacon (I used turkey bacon)

1 cup sour cream (light or fat free is fine)

1/2 cup milk

4 tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 375°.

Pierce potatoes with a fork a few times each.  Rub with olive oil all over and sprinkle with Kosher salt (or sea salt).  Bake potatoes in preheated oven for 45 minutes to an hour, until tender.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

My grandma used to make twice-baked potatoes on occasion, usually a special dinner for someone's birthday or a holiday. 

I always loved them as a youngster......yet I had honestly never made them as an adult, I guess because I thought they were too much work.  Why not just make mashed potatoes?  Or just baked potatoes?

Since my father-in-law was going to be grilling the chicken and zucchini on Father's Day, I wanted to make a special side dish that I don't normally make......and these came to mind. 

I have to say, that while they are a bit of extra work, they are so totally worth it, especially for a meal you want to be extra nice.

I'm not sure if it's the fact that the mashed potatoes have been baked rather than boiled, but they were noticeably tastier than the normal mashed potatoes I make, even ones with similar ingredients.

I even bought the baking potatoes instead of the usual 10 lb. bag of russets.....a little more $$, but they were fantastic potatoes. 

I'm sure that cream cheese in place of the sour cream would be equally delicious....if that's what floats your boat.

Either way, twice baked potatoes are just a wonderful side dish to have in your repertoire, because they please just about everybody. 

Ultimate Twice Baked Potatoes  (from Allrecipes)

4 large baking potatoes

Olive oil and Kosher salt

8 slices bacon (I used turkey bacon)

1 cup sour cream (light or fat free is fine)

1/2 cup milk

4 tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 375°.

Pierce potatoes with a fork a few times each.  Rub with olive oil all over and sprinkle with Kosher salt (or sea salt).  Bake potatoes in preheated oven for 45 minutes to an hour, until tender.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.