Let’s talk about some delicious all American classic twice baked potatoes. I think everyone is a fan of these, and it doesn’t matter what age you are. These twice baked potatoes are perfect for a side dish or you can enjoy it as a meal on its own. It’s super easy to prep and great for a weeknight meal. You can store them in the refrigerator for 2-3 days. I hope you enjoy them as much as my family did.
3 large russet potatoes, about a pound each
1 cup sour cream
1 cup milk
1 tbsp softened butter
Salt & pepper, to taste
Chives, chopped additional for toppings
1 cup shredded cheddar cheese and an additional 1/2 cup for topping
4 pieces of bacon, roughly chopped
Preheat oven to 425 F degrees.
Scrub the potatoes until clean. Poke each potato in several places with a fork so that when the potatoes are cooking they don’t explode 🤯 🥔. Rub the potatoes with olive oil. Place in the oven for 1 hour.
Cook potatoes until cooked through. Let cool before handling. Slice potatoes lengthwise. Scoop out the insides into a medium bowl (be careful not to break the skins) mash them. Next add, milk, 1 cup cheese, s&p, chives, butter and sour cream. Mash with a potato masher. If you want a creamy texture, beat with an electric mixer until desired consistency. Do not over-beat the potatoes! They can turn gummy.
Add filling to potato skins. Too with additional cheese. Bake for 20 minutes.
Serve with bacon and chives