Twice baked potatoes are the perfect side for a nice juicy steak or a moist, flaky salmon filet, however, these potatoes are so filling they can certainly be the main dish! The mixture of fluffy baked potato, melted butter, creamy sour cream, smoky bacon, and sharp cheddar cheese is mouth watering!
These are my husbands famous twice baked potatoes! At least they are famous in our house. They are easy to make, but there is nothing simple about the flavors. Have them as a side or the main dish. They never disappoint!
What kind of potatoes to use
Russet potatoes are best for this recipe. Russet potatoes are high starch potatoes that get nice and crispy on the outside and become light and fluffy on the inside when baked.
Step by Step Instructions
1.Clean the outside of your russet potatoes and prick them several times with a fork.
2.Microwave them for 3 minutes on each side.
3.Wrap them in foil and bake in them in the oven for 20 minutes at 500 degrees.
4.Once the potatoes have cooled, cut off the top 1/4, lengthwise, and scoop the potatoes into a large bowl.
5.To the potatoes, add 4 tbsp butter, 1 cup sour cream, 3 strips chopped, cooked bacon, and 4 ounces grated sharp cheese (minus a small amount for the bottom of the boats and for garnish) and mash together.
6.Season the inside of the potato boats with a pinch of salt and pepper, and add a small amount of shredded cheese.
7.Fill the boats with the potato mixture and top them with the reserved cheese and 1 strip chopped, cooked bacon.
8.Put the potatoes on a greased baking sheet and bake them again for 12-15 minutes at 375 degrees to melt all the cheese.
Whether you eat these twice baked potatoes as a side dish or the main course, I’m confident these little boats of heaven will become famous in your house too!
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Twice Baked Potatoes
Ingredients
- 2 medium russet potatoes
- 4 Tbsp butter
- 1 cup sour cream
- 4 strips bacon cooked and diced
- 4 ounces sharp cheddar cheese grated
- salt & pepper to taste
Instructions
- Preheat the oven to 500 degrees
- Clean the outside of the potatoes and prick them several times with a fork
- Microwave the potatoes for 3 minutes on each side
- Wrap the potatoes in foil and bake them for 20 minutes at 500 degrees
- Allow the potatoes to cool slightly
- Lower the oven to 375 degrees
- Cut off the top 1/4 of the potatoes, lengthwise
- Scoop out the potatoes and put the inside of the potatoes in a large mixing bowl
- Add the butter, sour cream, 3 strips of bacon, and the cheddar cheese (minus a small amount for the bottom of the boats and some for topping the potatoes before they go back in the oven)
- Using a potato masher, mash the potato mixture together
- Season the potato boats with salt and pepper and sprinkle in a little of the reserved cheese
- Fill the potato boats with the potato mixture and top with reserved cheese and bacon
- Put the filled potatoes on a greased baking sheet so that they don't stick and bake at 375 degrees for 12-15 minutes until the cheese melts
