Twice-Baked Bacon Cheese Potatoes
Tags: American Cuisine, cheese, potatoes, side dishes
A Little Personal History:
I love baked potatoes and twice baked is the “bomb” 🙂
Servings |
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Ingredients
- 4 medium baking potatoes (i.e. Russet, Idaho)
- 8 cup bacon strips chopped (½ for mix ½ for topping)
- 1 cup shredded Cheddar cheese (½ for mix ½ for topping)
- 1 cup sour cream (½ for mix ½ for topping)
- 4 tablespoons dried chives (½ for mix ½ for topping)
- ½ cup milk
- 2 tablespoons melted butter or vegetable oil (canola, olive, peanut, etc)
- ½ teaspoon salt
- 1 Pinch Ground black pepper
- ¼ cup Baked Potato Seasoning Oil
Ingredients
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Instructions
- Preheat oven to 400°F.
- If not using prepared bacon bits, microwave or fry bacon strips till crisp. Pat dry with paper towels and chop into bacon bits. Set aside in cup bowl.
- Shred cheddar cheese. Set aside in cup bowl.
- In pint mixing bowl, combine half of bacon bits, cheddar cheese, sour cream, chives; milk, melted butter or oil, salt/pepper (potato filling mix). Set aside.
- Put other half of bacon bits, cheddar cheese, sour cream and chives In separate 1 cup bowls as side dishes. Set aside or refrigerate
- In a 1 pint bowl, combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper (oil/seasoning mixture).
- Wash and lightly scrub potatoes under water. Prick all sides of potatoes with fork. Place on non-greased baking dish.
- Brush potatoes with ½ of oil/seasoning mixture.
- Bake potatoes for 1 hour or until done. Potatoes are done when a fork or wooden skewer easily pierces through potato.
- Carefully remove potatoes from oven and cool for 10 minutes.
- Change oven setting to broil.
- Cut potatoes in half lengthwise and, into large mixing bowl, carefully scoop out pulp with a small spoon.
- Mash potato pulp with potato masher or large fork until smooth.
- Add potato filling mix to bowl and fold together until well combined.
- Spoon the mixture into the empty potato shells. Place back on cookie sheet.
- Re-brush skins and top of stuffed potatoes with remaining oil/seasoning mixture and return to broiler.
- Broil potatoes 10 or 15 minutes until spotty brown and crisp.
- Serve with side dishes of shredded cheese, bacon bits, dried chives and sour cream.
Recipe Notes
Advanced Preparation:
Steps 1 – 15 can be done in advance and refrigerated till ready ready to broil.
Tips, Notes, and Variations:
- Also related: Baked Potato Skins
- If you’d like a little “Cajun” zip, add ⅛ teaspoon cayenne pepper to the oil/seasoning mixture.
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