Twice-baked potatoes, although incredibly yummy, are a dish that I usually reserve for special company. It is much less labor intensive and nearly as tasty to whip up a cheesy potato casserole, but for presentation and richness… you can’t beat these potatoes! The most fantastic thing about them is their versatility; add and subtract ingredients based on your preferences and what you have on hand.
I’ve learned a couple of tricks while making this dish. First, bake one more potato than you are going to serve. That way, if one of the potato skins breaks during preparation you have a backup. Also, I like my filling to mound over the potato skins. It’s helpful to have the pulp of that extra potato.
Secondly, I’ve seen many a twice-baked recipe that says to peel the top of the potato off and scoop from there. I don’t do that for two reasons. It makes the whole process more difficult and time consuming (who needs that?) and my goodness, we’re full already! Who needs to eat a whole potato with a big meal? Cutting the potatoes in half works well for me.
- five large baking potatoes
- 2 T. butter
- 1/2 c. sour cream
- 1/4 c. whipping cream
- 1/3 c. milk (more or less)
- 1 T. dried chives
- 1 green onion, thinly sliced
- 3 strips bacon, cooked and crumbled
- 1 1/2 cups sharp cheddar cheese, divided
Scrub and bake the potatoes. Allow to cool. Cut potatoes in half and carefully scoop out the pulp. Discard two of the potato skins. Add butter, sour cream, and whipping cream to potato. Mix well. Slowly add milk while stirring (I use my hand mixer) to get the desired consistency. Stir in chives (by hand now), green onion, bacon, and 1 cup cheese. Carefully fill potato skins. Top with remaining cheese. Bake for 15 minutes at 350°.
This recipe was originally posted with my barbecued brisket. While they are delicious together, I thought the potatoes deserved their very own post.