BEST Twice Baked Potatoes

So, I started a new series on my social media called Sunday Fun-day Dinner and this is the side dish to go with the first Sunday Fun-day meal! When planning for my first Sunday meal I thought to myself; what’s the BEST EVER side dish for Ribeye steaks? The first thing that came to my mind was twice baked potatoes. I am going to go ahead and say it…I have the best recipe EVER for twice baked. You ready? Let’s go!

BEST Twice Baked Potatoes

Melissa Jo

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Servings 4 people

Ingredients

  

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• 6 baking potatoes russet
• 1/2 cup of sour cream
• 1/2 cup of half & half
• 1/2 stick of butter salted
• 4 strips of bacon cooked until crisp and broken into bits
• salt & cracked black pepper to taste
• 1 cup plus a handful more of shredded sharp cheddar cheese
• optional: chopped fresh chives
• cooking olive oil for greasing the baking dish

Instructions

 

• Scrub the potatoes, pierce each potato with a fork, then rub them with light/ cooking olive oil
• Add the baked potatoes to the oven directly on a middle rack. Bake for 60 minutes at 350
• Remove the potatoes from the oven and let them cool for 5 minutes.
• cut the potatoes in half lengthwise
• Scoop out the potato from the 4 biggest potatoes. Make sure you don’t scoop out TOO much because you want the potato boat to hold it’s shape. Add the potato insides to a large bowl. Add the potato skin boats to a greased baking dish lined with foil. (I grease the foil with light olive oil.) For the two smallest potatoes scoop out all of the insides of the potatoes and discard the skins.
• Add the butter, half & half, sour cream, cheddar cheese, and salt & pepper to the large bowl and mash up until smooth, but slightly lumpy. DO NOT over mash.
• Add the crumbled bacon bits to the bowl and mix in with a spoon.
• Add the potato mixture to the potato skin boats.
• Top with more shredded cheddar cheese and chives if desired.
• Bake uncovered at 375 until the potatoes are warmed through and the cheese topping is brown and bubbly. About 15 minutes. BEST EVER!

Notes

• Cookware: you’ll need a baking dish! Any shape will work. Here’s my favorite 10 inch square baking dish: https://amzn.to/3i4vkN6

• Potato masher: https://amzn.to/3AWLw9q

• Potatoes: I used russet baking potatoes for this dish. Here are some helpful tips when making twice baked potatoes:
  • bake two extra potatoes more than the people you are serving. This way you can use the extra two potatoes for extra potato filling so your twice baked are stuffed nice and high. So for example: If I am serving 4 people I would bake 6 potatoes.
    
  • When baking potatoes scrub them first. Then pierce each potato with a fork one time. Finally,  rub the potatoes down with cooking olive oil. (The piercing will prevent the potato from exploding in the oven when baking)

• How to make baked potatoes: Bake potatoes for 1 hour at 350 degrees.
• Make Ahead: You can make these the day before serving. Follow directions 1-9 then cover the dish with foil and place into the refrigerator. Bake in a preheated oven at 375 when you are ready to serve.
  

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