THE BEST TWICE-BAKED POTATOES RECIPE

TWICE-BAKED POTATOES

THE BEST TWICE-BAKED POTATOES RECIPE

I’ve always been afraid of twice-baked potatoes – I thought they were hard to make! I was wrong and I am so glad I took my chance and gave it a try. It’s delicious and not difficult at all!

INGREDIENTS:

    • 6 medium baking potatoes
    • 2 tablespoons vegetable oil
    • 1 1/2 teaspoons kosher (coarse) salt
    • 1/2 cup cream cheese spread
    • 1/4 cup butter, softened
    • 1/3 cup milk
    • cup shredded sharp Cheddar cheese (4 oz)
    • 6 slices bacon, crisply cooked, crumbled
    • 2 green onions, chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

INSTRUCTIONS:

    1. Heat oven to 425° degrees Fahrenheit.
    2. Using a fork we prick the potatoes. Place in a 1-gallon resealable plastic bag.
    3. We add oil and kosher salt. Seal the bag and transfer it to the potato layer.
    4. Place potatoes on cookie sheet. Bake until set or for one hour.
    5. Reduce oven temperature to 350°F.
    6. From the top of each potato, cut a thin slice. Put the pulp in a large bowl, leaving the peel intact.
    7. In a bowl, add cheese, butter, and milk to the pulp. Then mash with a potato masher or with an electric mixer on low speed.
    8. Add cheese, bacon, onion, table salt, and pepper.
    9. Spoon into potato shells. Return to cookie sheet.
    10. Bake 30 minutes or until thoroughly heated.

ENJOY!

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