These Twice Baked Potatoes are easy to make, the perfect side dish to any meal and are so delicious you won’t even mind they aren’t very ‘diet’ friendly.
*Disclaimer* … If you are on a diet or on a healthy eating path, walk away. I love you, I’ll miss you (just this ONCE) .. walk away. Click.. click.. click… this recipe is NOT low fat, low carb, low calorie… it’s just packed full of yummy, full fat, full carb, full of everything delicious.. so if you want to come back and check in tomorrow, I understand.
Now…. for everyone else who has a signed note from their cardiologist…
Everyone has dishes that separate components together make up that particular meal. In our house Oven Grilled Pan Seared Steak goes with Twice Baked Potatoes and then usually a side of veggies or if we are feeling especially carby, a cheesy broccoli pasta.
Don’t judge, the broccoli makes it healthy. Right?
With or without the pasta, steak just doesn’t get made without the potatoes. Like all great things, it was an evolution of sorts. Steak and a plain baked potato then led to steak and loaded baked potato which then evolved to the Twice Baked Potato goodness we are discussing today.
And it is goooooood…..
These are super easy to make and the best part is that if you are pressed for time and don’t have the hour this recipe calls for to actually bake the potatoes, there’s no shame in throwing them in the microwave for 6-7 minutes on high to cook them where they need to be.
I promise this is will take your already amazing steak night to the whole next level!!
- 4 large Russet potatoes
- 2 tbl olive oil
- 1 stick butter , softened
- 8 oz shredded cheddar cheese , divided
- 6 slices bacon , cooked crisp or 1 pouch pre-cooked bacon bits
- 6 green onions , diced
- 3/4 cup sour cream
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
Pre-heat oven to 400 degrees
Wash and pat dry potatoes .. rub with olive oil and place directly on baking rack
Cook for 30 minutes .. after 30 minutes, poke holes in your potatoes with a fork to vent steam
Cook for another 30 minutes .. remove from oven and let cool 10 minutes .. then slice potatoes in half lengthwise
Using a spoon, gently scoop out the potato insides into a large mixing bowl. Do not take the spoon all the way to the skin, leave a bit of potato around the edge to give the potato skin structure
Add in with the potato insides the butter, 3/4 of the shredded cheese, bacon, sour cream, milk, salt and pepper and green onion.
Using an electric mixer, blend until the potatoes are the consistantcy you enjoy (chunky vs smooth)
Spoon filling back into the potato boats and sprinkle with the remaining shredded cheese
Transfer any extra potato filling to a small baking dish (I always have extra)
Line up the potatoes on a cookie sheet and bake in the oven for 20 - 25 minutes
Remove and enjoy!!
PS... these also freeze beautifully .. just make and bake them and then transfer them to a zip lock bag when they have cooled .. they can then be microwaved or heated back up in the oven (thaw them in fridge overnight) for another 20 minutes at 400 degrees