Twice Baked Potatoes
Fluffy baked potatoes mixed with melted butter, creamy sour cream, smoky bacon, and sharp cheddar cheese, topped with more cheese and bacon and baked a second time!
Servings: 2 Potato Boats
Calories: 1006kcal
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
Notes
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.