Twice Baked Potatoes

Twice Baked Potatoes.doc39 KB
6 large potatoes
1 & 1/2 sticks butter, softened
3 cups cheddar cheese, shredded (reserve half for topping)
8 oz. sour cream
1 lb. bacon, cooked until crispy (reserve half for topping)
3/4 cup cream or milk
1 bunch green onions, whites and part of green thinly sliced
salt/pepper, to taste
Paprika, to taste


  1. Wash potatoes and place them on a baking sheet.
  2. Bake potatoes on 400 degrees for 1 to 1 1/2 hours. 
  3. While potatoes are baking, pull out butter to softened and cook bacon until crispy.
  4. Set bacon aside and let cool then crumble.
  5. Once potatoes are soft and cooked through, remove and let cool for several minutes. (lower heat on oven to 350 degrees)
  6. Slice potatoes lengthwise to cut in half.
  7. Scoop inside of potatoes halves out with a large spoon. (Be careful not to over scoop. You want to leave some of the potato in as a lining.) 
  8. Place potato skins in a large baking dish or two.
  9. In a medium mixing bowl, mash together potato scoops, butter, sour cream and cream.
  10. Once mashed to desired texture, mix in 1/2 of cheese, 1/2 of crumbled bacon and salt/pepper to taste. 
  11. Lightly fill each potato skin with mixture until full. Top with remaining cheese, remaining bacon, green onions and a smidgen of paprika. 
  12. Bake again for 20 minutes or until cheese is melted and bubbly.

*Can make ahead and refrigerate for two days before serving.