I have another confession to make…. up until last week, I had never made a twice baked potato. I’m also pretty sure I’ve only eaten a frozen one sent from Omaha Steaks. For a girl that loves her baked potatoes, that’s a little sad. This is a super fun way to eat a potato. With a normal baked potato, I always have trouble making sure all my toppings are mixed in just right, with this process you have the complete confidence everything is mixed together and each bite is perfect. The best part is, the toppings are completely up to you and your preference.
Twice-Baked PotatoPrinter Friendly Version
3 baking potatoes
Olive oil, or if you are adventurous like me, bacon grease!
4 oz bacon, chopped
2 tablespoons butter
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
2 tablespoons chives or green onions, chopped
Salt and Pepper to taste
Preheat the oven to 400 degrees. Scrub potatoes well and pat dry. Pour olive oil (or bacon grease) until the outside of the potato is covered. Individually wrap each potato in foil. Bake for about 1 hour or until fork tender.
Once potatoes are cool enough to touch, scoop out the interior of the potato and place in bowl. Mix the potato flesh with butter, mashing a bit with a fork or spoon. Stir in cheese, sour cream, cooked bacon, chives, and salt and pepper.
With a spoon, arrange the potato mixture in the skins, pressing a bit to compact. Top with more bacon and chives, if desired.
Place potatoes back in oven until heated through.
Source adapted from: A Veggie Venture, originally adapted from Emeril Lagasse, on Food & Wine