Twice Baked Potatoes (Edit recipe)

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With the holidays coming up I thought I’d work on a few potato recipes. My family loves traditional mashed potatoes but twice baked potatoes are next level comfort food.

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PREP TIME

15 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Russet Potatoes, Washed and scrubbed
2 tsp Extra Virgin Olive Oil
1 tsp Sea Salt
2 Tbsp Salted Butter
3 Tbsp Milk, Any unsweetened milk, full fat
2 Tbsp Sour Cream
.25 cup Grass-fed Organic Cheddar Cheese
.5 tsp Sea Salt
.25 tsp Black Pepper

Toppings

.25 cup Bacon Bits
1 Tbsp Green Onion (Scallion), Chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oven to 400 degrees. Line cookie sheet with parchment paper.
After washing the potatoes rub 2 tsp of olive oil all over each potato and salt each.
Bake for 60 minutes.
Check by carefully squeezing the potatoes to ensure they are soft. If not cook for 5-10 minutes longer.
Let cool 5 minutes.
Slice in half and carefully scoop out 75% of the potato pulp.
Place the skins back on the baking sheet.
In a large bowl add potato pulp, butter, milk, sour cream and whip until smooth.
Adjust butter and milk until potatoes are at the consistency you prefer. Add salt and pepper to taste.
Scoop the mashed potatoes into the skins. Top with cheese.
Cook for 10 minutes.
Top with bacon bits and scallions.

Notes

This recipe can easily be doubled for a larger party.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	292
Fat:	16 g
Carbohydrates:	19 g
Protein:	10 g
Cholesterol:	50 g
Sodium:	1147 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.