Monday, December 31, 2012

Loaded Twice Baked Potatoes

My parents hosted Christmas dinner at their house this year, where more than a dozen aunts and uncles from out of town were able to join us; setting out dinner count to 20 people. Keeping enough mashed potatoes to serve that many people warm throughout dinner was something we knew we couldn't do, so I offered to make twice baked potatoes, something I had never done before. But trust me, I have eaten plenty of them in the past, sometimes putting a few servings down at one sitting....whoops? But in the spirit of Christmas and stepping out and trying something new, I wanted to share this recipe with you. Awwww, did you see what I did there? I made a little rhyme;

Loaded Twice Baked Potatoes


  • 4 russet potatoes, scrubbed clean and dried
  • 8 slices bacon
  • 1 cup cour cream
  • 1/2 cup milk
  • 4 tbsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup shredded cheddar cheese
  • 8 green onions, chopped
Preheat oven to 400 degrees F.

Bake the potatoes in the preheated oven for one hour.

Meanwhile place the bacon on a baking sheet lined with tin foil and bake (in the same oven as the potatoes) until brown and crisp, about 20 minutes. Drain, crumble, and set aside.

When the potatoes are done, allow them to cool for 10 minutes. then slice in half, scoop out the filling and place the skins back on the baking sheet. In a large bowl, mix the potato insides, sour cream, milk, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions. Mash until creamy. 

Fill the potato skins with the mixture and top with remaining cheese, sprinkle with bacon and remaining green onions. Bake in the oven for 25 minutes until cheese bubbles and slightly browns. Serve hot.

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