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My review
Ultimate Twice Baked Potatoes
78
PONYGIRL64
"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."
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Ingredients
1 h 30 m servings 422Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2k3418 Ratings
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Most helpful positive review
2/13/2003
Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes...
Most helpful critical review
8/3/2002
It may be easier to boil the potato flesh for easier mashing.
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2/13/2003
Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes...
2/16/2003
I used very very large russet baking potatoes for this recipe. Perfect. I also added 4 oz. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I made and ...
4/9/2005
I've made these twice and they are always a hit! I read the other reviews and here's what I suggest: 1) I use the largest potatoes I can find. It doesn't matter if you cook them at 350,400 what...
5/24/2004
I have been making this same recipe for years with one exception. I make them with mini red skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few t...
12/26/2005
Everyone enjoyed at Christmas dinner. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. How to get perfect potato "shells" - bake potatoe...
7/6/2003
After reading the reviews I couldn't wait to make these potatoes and once I did, I was more than pleased! Even the pickiest of eaters loved these twice baked potatoes, sour cream and all! I rec...
11/8/2007
Excellent, excellent, excellent! Have made these more times over the years than I can count. I use what I need, then freeze the rest in zip-lock freezer bags to have on hand as I need them. SO c...
2/25/2003
very good, very tasty, but will use half sour cream next time. A tad too...creamy/runny.
4/17/2004
You can not go wrong with this recipe. I have used another twice baked potato recipe for a few years now...and this one is really just as good. The only direction that I have is to follow the ...