Put your chef coat on and make this homemade restaurant-quality twice baked potatoes that are stuffed up with bacon and cheddar cheese.
A twice baked potato is a baked potato that is hollowed out and stuffing is created with the insides of the baked potato along with other ingredients that are then stuffed back into the hollowed-out baked potato and baked for a second time. This process can take up to 90-100 minutes from start to finish but the end result is nothing short of delicious.
Ingredients for this recipe:
• ½ cup olive oil
• 3 tablespoons sea salt
• 6 large baking potatoes
• 3 ounces shredded cheddar cheese
• 8 diced crisp cooked bacon
• 1/3 cup sliced chives or green onions
• 1/3 cup sour cream
• 1 ½ sticks melted unsalted butter
• sea salt and pepper to taste
Serves 6
Prep Time: 10 minutes
Cook Time: 75 minutes
Procedures:
1. Preheat the oven to 375°.
2. Add the olive oil and 3 tablespoons of salt to a bowl and mix until combined.
3. Coat each potato in olive oil and salt, there will be a lot of oil and salt leftover.
4. Place the potatoes on a cookie sheet tray lined with parchment paper and bake for 60 minutes.
5. Remove the potatoes and let cool slightly. Cut in half or ¾ of the way on the side.
6. Take the potato filling and place it in a mixing bowl and add in the cheese, bacon, green onions, sour cream, 1 stick of melted butter, salt, and pepper, and mix until combined in a stand mixer using the paddle attachment on low speed. Note: save a little cheese and bacon to the side.
7. Stuff each hollowed-out potato shell evenly with the mixed stuffing using a spoon or a piping bag with a large star tip. Transfer the potatoes to a baking sheet tray lined with parchment paper.
8. Brush the remaining ½ stick of melted butter over the top along with the extra cheese and bacon that were set to the side.
9. Bake in the oven at 375° for 15 to 20 minutes or until browned on top.
10. Garnish with any leftover green onions or chives?
Chef Notes:
Make-Ahead: Eat these as soon as they are finished, but you can make these up to two days ahead of time.
How to Reheat: Place them in a pan and bake in the oven at 350° for 12-15 minutes or until warmed.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can also use different types of cheese instead of cheddar.
If the potatoes are coated in too much salt, feel free to season to your desire.
There will be a lot of salt and olive oil leftover from the baking potatoes.
Feel free to mash the potato stuffing together using a hand masher or beaters.