Remember the calorie-laden, diet-buster loaded mashed potatoes I posted a few months ago? Well, imagine all that goodness~ crumbled bacon, shredded cheddar, heavy cream, butter, green onions and fluffy potatoes~spooned back into potato shells and baked again for a crisp skin and gooey top. My friends, hesitate no more, these twice-baked potatoes are sinful and delicious and so worth the fat pants.
Twice-Baked Potatoes
Prep time
Cook time
Total time
Author: Lalaine | Onion Rings and Things
Recipe type: Side Dish
Cuisine: American
Yield: 4 Servings
Ingredients
- 4 large Russet potatoes (baking size)
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 strips bacon
- 1 cup heavy cream
- ¼ cup butter
- 2 tablespoons green onions, chopped
- 1 cup cheddar cheese, shredded
Instructions
- Wash potatoes under cold, running water to rid of grit and dirt. Pat dry and rub skins lightly with olive oil, salt and pepper. Arrange in a single layer on a baking sheet and with a fork, pierce potatoes once or twice. Bake in a 400 F oven for about 1 hour or until tender. Remove from oven and allow to cool to touch.
- In a pan over medium heat, cook bacon until golden and crisp. Drain on paper towels and allow to cool to touch. Crumble into bits and set aside.
- Cut about ½-inch lengthwise off each potato. Using a spoon, carefully scoop potato flesh leaving enough potato on the skin to hold shells together.
- In a sauce pot over medium heat, heat heavy cream and butter until melted.
- In a bowl, lightly mash potatoes with a fork to desired consistency. Add cream-butter mixture, bacon, green onions and ¾ of the cheese. Season with salt and pepper to taste.
- Using a spoon, refill potato shells with the mashed potato mixture and sprinkle top with cheese. Top with additional bacon and green onions, if desired.
- Arrange prepared potatoes on a baking sheet and bake in a 375 F oven for about 10 to 15 minutes or until heated through and cheese is melted. Serve hot.
Faith says
I am so making these for tomorrows dinner, along side with seared salmon. I have a 15 pound bag of potatoes so its time to get creative lol. Quick questions these are fine to make say that morning as far as roasting and stuffing and then bake around dinner time? I’m going to give it a go and let you know. I love your blog so far!!
Lalaine says
Hi Faith
I baked mine the night before for photo-taking and zapped them in the microwave the following night for my dinner…OMG still incredibly good. I am sure you can prepare them the night before and just bake them the next day, just sprinkle them with the cheese and toppings when you are ready to go. Enjoy!
jo@jocooks.com says
Hey Lalaine,
I love twice baked potatoes! Now that I’m done with baking cookies maybe I can start baking some potatoes! 🙂 These look delicious, they have all of my favorite ingredients, can’t go wrong with bacon and cheese!
Lalaine says
Thanks, Jo 🙂