Twice Baked Potatoes

13 Mar

Twice Baked Potatoes

These twice baked potatoes are heavenly. Whenever I feel truly proud of something I’ve cooked, I always say, “This could be restaurant food,” because that’s my compliment of choice.

Twice Baked Potatoes

These are full of bacon, freshly grated cheeses, and potatoey goodness, a.k.a. the trifecta of flavors. The original recipe called for sour cream, but all I had was buttermilk, and I’m glad I used it because the potatoes didn’t feel quite as heavy that way. (Still wonderfully heavy, though—don’t get me wrong—just not AS heavy.) Feel free to use whatever cheese and other ingredients you have on hand. These potatoes don’t have to be made with an exact science or precise measurements to taste delicious.

Twice Baked Potatoes

In a large bowl, combine bacon pieces, butter, and cheeses.

Twice Baked Potatoes

After the potatoes finish baking, slice them in half. Use a tea towel to hold the potatoes—they’ll be piping hot!

Twice Baked Potatoes

Scoop the innards into the bacon/cheese bowl

Twice Baked Potatoes

Keep those potato skins nearby.

Twice Baked Potatoes

Add the buttermilk, onion powder, seasoning salt, and pepper, and start mashing and mixing until combined.

Twice Baked Potatoes

Tasty filling!

Twice Baked Potatoes

Fill each potato half with the filling and top with reserved cheese.

Twice Baked Potatoes

Bake at 350 degrees for 15 minutes until cheese melts. Ready for scarfing.

Twice Baked Potatoes

Makes 8 potato halves

Ingredients

4 large baking potatoes
3 strips bacon
5 tablespoons butter, cut into tablespoons
1/2 cup Monterey Jack cheese, shredded and divided
1/2 cup cheddar cheese, shredded and divided
3/4 cup buttermilk
1/2 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper

Directions

Preheat the oven to 400 degrees F. Wash and dry the potatoes. Place the potatoes on a baking sheet and bake for about 75 to 90 minutes, until cooked through and tender when pierced with a fork. Set aside for a few minutes to cool.

Meanwhile, chop the bacon into small pieces and cook, stirring occassionally, in a pan over medium heat until crispy, about 10 minutes. When cooked, drain the bacon pieces on paper towels.

In a large bowl, combine the bacon pieces, butter, and both cheeses. Reserve about 1/4 cup total of the cheeses for topping the potatoes at the end. Pour in the buttermilk, onion powder, seasoning salt, and pepper.

Add the potatoes to the mixture by cutting each potato in half, then carefully scooping out the yummy innards and adding it to the bacon/cheese bowl. Save the skins. Using a masher, coarsely mash the potatoes and mix well until everything is combined.

Carefully scoop the mixture back into the potato skin shells. Top each potato with the remaining shredded cheese. Bake at 350 degrees for 15 minutes until the cheese is melted. Serve hot.

Adapted from The Pioneer Woman

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One Response to “Twice Baked Potatoes”

  1. Uncle Julian March 13, 2013 at 8:07 pm #

    Yummmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!

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