When I make twice baked potatoes, I follow the recipe as it is written. Every time. (except I leave out the green onion.)
Twice Baked Potatoes
- 8 baking potatoes*, scrubbed
- 2 sticks butter, sliced
- 1 cup bacon bits**
- 1 cup sour cream
- 1/4 tsp. Lawry's Seasoned Salt
- 1 cup cheddar jack cheese, shredded
- black pepper
- additional cheddar jack for garnish
- Preheat oven to 400 degrees.
- Bake potatoes on cookie sheet for 1 hour, 15 minutes
- Place sliced butter, bacon bits, sour cream and Lawry's Seasoned Salt in a large mixing bowl.
- When potatoes are done baking, remove from oven and allow to cool for a few minutes.
- Turn oven down to 350 degrees.
- Hold potato with a clean dish towel or pot holder and cut in half (lengthwise).
- Scrape out the potato pulp into the bowl with the other ingredients, being careful to leave a little still attached to the skin. Also, being careful to not tear the skin.
- Place the skins on a cookie sheet.
- Mash the potatoes and other ingredients with a hand masher (not the electric mixer) to the texture you like. I like them a bit lumpy.
- Add the shredded cheese and mix together until ingredients are well blended.
- Stuff the potatoes.
- Top with additional cheese.
- Bake on cookie sheet for 15-20 minutes.
**Don't use the hard, crunchy kind of bacon bits. Use the soft kind by Oscar Meyer or similar. This can usually be found in the salad dressing/crouton aisle or in the canned tuna/chicken/Spam aisle.
This recipe can be found on The Pioneer Woman Cooks! blog along with a great, step-by-step picture tutorial!