Sometimes the decision for dinner comes with the inspiration of just one ingredient. If you like potatoes or have some blue cheese you can make twice baked potatoes. In case you haven’t stuffed potatoes in a while, you can experiment over a few days with various combinations.
We decided with this one, a classic twice baked potatoes mashed with some combination of butter, milk, and sour cream, and mixed in with green onions, and grated cheddar cheese. One of the best things about this recipe is its flexibility.
The amounts in this recipe are a guideline, and for that reason, you can set it up to your own imagination and taste. If you like a fluffy and creamy potato stuffing, we recommend that you add cream and beat the potatoes with a hand mixer. In addition, you can choose any combination of topping you like. Twice baked potatoes are always a big hit. They make a wonderful side dish for any meal and are great heated up the next day for lunch.
- 8 baking potatoes (washed)
- 3 tablespoons of canola oil
- 1 cup of sour cream
- 3 green onions (sliced)
- 2 sticks of salted butter
- 1 cup of bacon bits (we recommend that you fry your own)
- 1 cup of Jack or Cheddar cheese, plus more for topping (you can use a mix of both)
- 2 teaspoons of seasoned salt
- Freshly ground black pepper
- ½ cup of whole milk
- In the first step preheat your oven to 400 degrees F. Next, place the potatoes on a baking sheet. Use the canola oil to rub the potatoes and bake them for about 1 hour. Make sure that they are sufficiently cooked through. In the next step, slice the butter into pats. Now, take a large mixing bowl and place pats in it. Add the sour cream and bacon bits. Remove the potatoes from the oven and lower the heat to 350 degrees F.
- Cut each potato in half lengthwise, using a sharp knife. Scrape out the insides of potatoes into the mixing bowl, but make sure not to tear the shell and leave a small rim of potato intact for support. Now, put the hollowed out potato shells on a baking sheet. In this step, smash the potatoes into the bacon, sour cream and butter. Next, add the seasoned salt, milk, green onions, cheese and black pepper to taste and mix it all together well.
- Tip: In case you decide to freeze the twice-baked potatoes, do not add the green onions into the mixture. In the last step, fill the potato shells with the filling. Now, we recommend that you fill the shells so they look abundant and heaping. Next, top each potato with a little more grated cheese. Pop potatoes in the oven for about 15 to 20 minutes, until the potato is warmed through.