Twice Baked Potatoes

Twice Baked PotatoYou have to love the potato. You can shred them, mash them, fry them, mash them and bake them, and so much more. My family loves the mashed potato, and heck, I simply love most, if not all types of potatoes. In particular, I love the baked potato, especially with a steak dinner, or simply on its own, stuffed with broccoli and cheese, bacon, or whatever else you can load in there. Lately, I have had a craving for a twice baked potato, so with that said, you better believe that I made them. The process is so simple, yet the deliverable is so warm, and delicious.

  • Large Russet Potatoes
  • Olive Oil
  • 2 Tablespoons of Butter
  • Course Salt
  • Cheddar Cheese (optional)
  • Bacon (optional)
  • Green Onions (optional)
  • Salt and Pepper
  • Heavy Cream or Milk

Twice Baked PotatoFirst preheat the oven to 400 degrees. In the meantime, scrub the outside of the potatoes and thoroughly clean. Pat dry, and lightly rub olive oil over all of the potatoes. Take a fork and poke holes in the potato which will prevent the potato from exploding from the pressure while cooking in the oven. Cook the taters right on the oven rack for about 1 hour and twenty minutes, or until they are cooked through. This depends on the size of the potato so feel free to press on the potato around the 60 minute mark to check for softness.

Once cooked, remove them from the oven and let cool for 20 minutes or so.

If you are using bacon for this recipe, cook it during the baking time, or the cooling time, it is really up to you.
With a knife, simply cut the top 1/3 of the potato completely off, reserving the meat. With a spoon, scoop out the insides of the potato, making sure to leave a bit around the edges of the potato so it does not fall apart, and place the meat into a bowl. Do this with all of your potatoes.

Now, into the bowl add the butter, cream, salt and pepper, and green onions. Mash to the texture you are wanting. Twice Baked PotatoThen refill each potato boat with the filling. Add cheddar cheese to the top, and crumble the bacon on top as well. Return to the oven, however at a lower temperature, around 350 degrees, and cook for nearly 10-15 minutes until the cheese is bubbling and ready to go. Trust me on this one, they are awesome!

I am certain you could do whatever you want within these potatoes; adding different types of cheeses, vegetables, or meats. What do you put on your potato?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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