Print Options:

“You Cast a Spell on Me” Ultimate Twice Baked Potatoes

Yields1 Serving

Kitchen Confidence Rating Scale:

Budget Rating Scale:

 2 large russet baking potatoes, about a pound each
 Extra virgin olive oil
 ¼ cup sour cream
 ¼ cup milk
 1 tablespoon butter, just melted then cooled (salted or unsalted, your call)
 ¼ teaspoon sea salt
 ¼ teaspoon freshly ground black pepper
 ½ cup grated cheddar cheese, divided
 2 strips bacon
 2 chopped green spring onions, sliced, divided
1

Preheat the oven to 400°F. Prick each potato in several places and brush with olive oil. Bake for 1 hour 60 Minutes until the potatoes are cooked through. To reduce baking time, bake the potatoes in the microwave for 10 minutes 10 Minutes on high heat. Then crisp up the potatoes, brush with olive oil and bake at 400°F for 10 minutes 10 Minutes .

2

Cook bacon in a large, deep skillet. Drain, cool and crumble (my technique is to drain bacon on paper towel, let it cool and then I crumble the bacon wrapped inside the paper towel, try it, works every time). Set bacon aside.

3

Once the potatoes are cool, slice in half, lengthwise and scoop out the insides into a large bowl, forming a 'potato boat', leaving about 1/4 inch of potato on the skin.

4

Add sour cream, milk and butter to the potato insides. Mash with a potato masher or if you prefer a creamy texture, beat with an electric beater.

5

Reserve some of the cheese, bacon & spring onions to sprinkle on the tops of the potatoes. Mix in the salt, pepper, cheese, bacon & spring onions with the potatoes. Top each with remaining cheese, green onions and bacon.

6

Bake for another 15 minutes 15 Minutes . Serve steaming hot to your love!

Nutrition Facts

0 servings

Serving size

Serves 2 (think leftovers)