Today I am sharing a Velvety Twice Baked Potato recipe that is not my creation, but it is scrumptious! I made it for the first time this past Thanksgiving after seeing it made on a Food Network show… my entire family LOVED it!!
At that time, all I had were small potatoes in my pantry so I made it with those; it was not easy. The shell was naturally thinner and tore easily. This time, I followed the recipe and used large baking potatoes; much better!
I have had my share of twice baked potatoes and I am sure you have too; these are the BEST I have ever had – no joke. The filling literally melts in your mouth. So, without further ado, let’s get started on this appetizing comfort food!
*Note: This is NOT a healthy recipe, but it is worth the calories! Always remember: portion control.
Ingredients you need:
- 8 baking potatoes, washed
- 3 tablespoons canola oil (or vegetable oil)
- 2 sticks salted butter (make sure you do NOT use margarine)
- 1 cup bacon bits (fry your own!)
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
- 1/2 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions, sliced (I skip mixing these in, but offer them as a topping)
- Freshly ground black pepper
First, preheat your oven to 400 degrees. Wash your potatoes thoroughly, coat them with the oil and bake for 1 hour.
While the potatoes are baking, slice the butter into pats and shred/grate your cheese (or just buy shredded cheese as a short cut). Also, fry the bacon. *Tip: cut the bacon into pieces with kitchen scissors (or a knife) before frying.
Velvety Twice Baked Potatoes
Once the potatoes are done, take them out of the oven and lower the temperature to 350 degrees. With a sharp knife, cut the potatoes in half lengthwise. *CAUTION: They will be HOT! I hold the potatoes with a towel for this and the next step.
Using a spoon, carefully scrape out the insides of each potato making sure to leave a shell thick enough to hold the mixture.
Make sure you are careful or this could happen! 🙁
Mash the insides of the potatoes with the butter, sour cream, and bacon.
Add the cheese, milk, seasoned salt, and freshly ground pepper- mix together well with a spatula or spoon. You could add green onions at this point if you so choose.
*Note: the seasoned salt I have is super salty so I did not use a full 2 teaspoons, taste yours and add accordingly.
Fill the potato shells with the filling so they are full and heaping. Sprinkle the top with more cheese! I used my Pampered Chef Stoneware bakers to hold the potatoes so they would not fall over! Put them in the oven until they are warmed through for 15-20 minutes.
Once the potatoes are done, take them out and ENJOY!
I hope your mouth waters over these Velvety Twice Baked Potatoes 🙂