Twice Baked Potatoes

Twice Baked Potatoes
Twice Baked Potatoes

I've never met anyone who doesn't like twice baked potatoes!

These are perfect to make-ahead; just wrap them up, throw them in the fridge for up to 2 days and bake for 30 minutes!  Or, if you want to make them more than 2 days in advance, just freeze them and cook for 40 minutes!


2 large russet potatoes (about 1/2 lb. each)
2 Tablespoons butter, melted
2 Tablespoons sour cream
1/4 teaspoon salt
Dash ground black pepper
1/2 cup shredded cheddar cheese
1/4 cup cooked bacon, chopped


1.  Scrub potatoes.  Bake in a 375° oven for 1- 1 ¼ hours or until tender.  Allow to rest until cool enough to handle.

2.  Cut potatoes in half lengthwise; scoop out inside, leaving a thin shell.  Mash potato in a medium bowl.  Add butter and sour cream and mash until smooth and blended.  Add remaining ingredients.

3.  Fill potato shells with potato mixture.  Place on a baking pan and bake for 20 minutes or until hot and tops are slightly browned.

Serves 4

Adapted from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.) 

Twice Baked Potatoes

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