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.
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.
In a large bowl, combine bacon pieces, butter, and cheeses.
After the potatoes finish baking, slice them in half. Use a tea towel to hold the potatoes—they’ll be piping hot!
Scoop the innards into the bacon/cheese bowl
Keep those potato skins nearby.
Add the buttermilk, onion powder, seasoning salt, and pepper, and start mashing and mixing until combined.
Fill each potato half with the filling and top with reserved cheese.
Bake at 350 degrees for 15 minutes until cheese melts. Ready for scarfing.
Twice Baked Potatoes
Makes 8 potato halves
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
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