My aunt Phyl made these for a family reunion at our grandparents’ home in Milwaukie, Oregon. They were a big hit. She made them in advance and then popped them in the oven right before dinner. This is a wonderful alternative to a plain baked potato. It can be served alone with a salad for lunch or with a meat roast and vegetables for dinner. I made these recently at the Kassman’s house in Corvallis, Oregon. We had leftovers that evening, so the next morning Robin served them with a fried egg on top. Twice-Baked Potatoes are a great to enjoy for any meal of the day!
Preheat oven to 400 degrees F. Lay the bacon slices on a parchment paper lined cooking tray. Bake the bacon for about 20 minutes or until brown. Remove from oven and drain bacon on a paper towel that is on a big plate. After cooling, cut into ½ inch slices. Set the bacon aside.
Lower the oven to 375 degrees F. Rinse the potatoes and rub dry with paper towels. Prick the potatoes with a fork three times on each side. Rub each potato with ½ tablespoon of butter. Sprinkle both sides with coarse sea salt. Lay potatoes on a foil lined pan. Bake for an hour or until the skin is crispy and a fork presses into the potato smoothly. Remove from oven and allow to cool.
Meanwhile, in a large bowl combine the bacon, sour cream, milk, remaining 2 tablespoons butter, salt, pepper, cheese and green onions.
When the potatoes have cooled enough to handle, cut in half length wise. Scoop out the inside of the potatoes and add to the bowl. Lay the potato halves on a foil lined pan.
Using an electric mixer, blend the potato mixture until smooth and it is of a mashed potato consistency. Depending on the size of your potatoes, you may decide to add a little more butter and milk if the consistency is still a little to thick. Evenly spoon the mixture into the potato halves.
Bake at 375 degrees F for about 15 minutes and then five minutes under the broiler until the top of the potatoes have browned. When plating up the potatoes, garnish with fresh minced herbs. Serves 4.
Ingredients
Directions
Preheat oven to 400 degrees F. Lay the bacon slices on a parchment paper lined cooking tray. Bake the bacon for about 20 minutes or until brown. Remove from oven and drain bacon on a paper towel that is on a big plate. After cooling, cut into ½ inch slices. Set the bacon aside.
Lower the oven to 375 degrees F. Rinse the potatoes and rub dry with paper towels. Prick the potatoes with a fork three times on each side. Rub each potato with ½ tablespoon of butter. Sprinkle both sides with coarse sea salt. Lay potatoes on a foil lined pan. Bake for an hour or until the skin is crispy and a fork presses into the potato smoothly. Remove from oven and allow to cool.
Meanwhile, in a large bowl combine the bacon, sour cream, milk, remaining 2 tablespoons butter, salt, pepper, cheese and green onions.
When the potatoes have cooled enough to handle, cut in half length wise. Scoop out the inside of the potatoes and add to the bowl. Lay the potato halves on a foil lined pan.
Using an electric mixer, blend the potato mixture until smooth and it is of a mashed potato consistency. Depending on the size of your potatoes, you may decide to add a little more butter and milk if the consistency is still a little to thick. Evenly spoon the mixture into the potato halves.
Bake at 375 degrees F for about 15 minutes and then five minutes under the broiler until the top of the potatoes have browned. When plating up the potatoes, garnish with fresh minced herbs. Serves 4.