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    Twice Baked Potato Recipe

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    8 baking potatoes, washed
    3 tablespoons canola oil
    2 sticks salted butter
    1 cup bacon bits ( fry your own!)
    1 cup sour cream
    1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
    1/2 cup whole milk
    2 teaspoons seasoned salt
    3 green onions, sliced
    Freshly ground black pepper

    Total Time:

    1 hr 50 min
    Prep: 30 min
    Cook: 1 hr 20 min

    Directions (Twice baked potato recipe)

    Preheat the oven to 400 degrees F.

    Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

    Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

    With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

    Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

    Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

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