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Twice Baked Potatoes

By Cristen www.foodandswine.com
Author: Cristen

Ingredients

  • 6-8 Russet potatoes medium size, not too big.  If using large potatoes, use 4
  • Olive Oil
  • Salt
  • 4 scallions chopped
  • 4 slices of cooked bacon chopped
  • 2 C shredded cheese cheddar or Colby Jack divided
  • 1 - 1 1/2 C sour cream I used French onion flavor
  • 1/2 block of cream cheese 4 oz.
  • Half and Half (use enough to get a smooth consistency in final mixture.  *1/4-1/2 C
  • ground black pepper

Instructions

  • Clean and pierce potatoes.  Rub with oil, sprinkle with salt.  Bake at 400 for 1 hour.  Remove, let cool 5 minutes.  Cut in half.  Scoop out flesh into separate bowl.  Add scallions, bacon, 1 1/2 C shredded cheese, sour cream, cream cheese, half and half and salt and pepper to taste.  Stir until mixture is well combined (add more half and half if needed).  Place mixture evenly back into potato skins. Top with additional shredded cheese. Bake at 400 for an additional 25 minutes until cheese is bubbly and golden.  Serve warm.  Makes 14-16 servings.

Notes

*You may freeze the baked and refilled shells in a freezer bag up to 1 month.  Bake frozen potatoes at 350 for 50 minutes, place cheese on top after one hour, bake an additional 20-30 minutes until baked throughout.