Thursday, February 16, 2017

Twice Baked Potatoes

Twice Baked Potatoes: Savory Sweet and Satisfying

I don't know what made me think about twice baked potatoes, but one day while I was meal planning they popped into my head. It then made me realize how much I loved them and would ask my mom to make them. But I can't say that I have ever made them myself.

Well, I changed that real quick. After a quick search I settled on a recipe, bought the ingredients on my next trip to the store and made them. They tasted just as good as I remembered them tasting when I was a kid, a crispy potato skin filled with a creamy filling.

Twice Baked Potatoes


  • 4 russet potatoes
  • olive oil
  • 4 tablespoons unsalted butter, divided
  • black pepper, to taste
  • 2 green onions, white and green parts divided
  • 1/4 cup half and half
  • 4 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 4 slices turkey bacon, cooked and crumbled


  1. Preheat the oven to 400ยบ F. Scrub the potatoes and prick all over with a fork. Rub the whole potato with olive oil and place directly on the oven rack. Bake for 40-50 minutes or until the potatoes can easily be pierced with a small knife.
  2. Remove the potatoes from the oven and allow to cool. Slice the potatoes in half lengthwise and remove the inside flesh and place in a medium bowl. Leave about 1/4 inch of flesh around the skin so the potatoes will be sturdy enough for the filling.
  3. Melt 2 tablespoons butter and brush it on the inside of the empty potatoes. Season the inside of the potatoes shell with black pepper and place on a parchment paper lined or silpat lined baking sheet and bake for 7 minutes. Remove from the oven.
  4. While the potatoes are baking, place the remaining 2 tablespoons of butter in a small saucepan and melt over low heat. As soon as the butter is almost melted add the white parts of the green onions and stir to combine. Once the butter is completely melted, add the half and half and continue to cook over low heat until warmed through, do not allow the mixture to come to a simmer. Remove the mixture from the heat.
  5. Pour the warmed milk mixture over the potato flesh in the bowl. Add in the cream cheese, sour cream, black pepper and half of the shredded cheese. Stir the mixture until almost smooth.
  6. Divide the potato filling evenly between the potato shells. Sprinkle the tops with the bacon and remaining cheddar cheese. Place back in the oven and bake until the cheese has melted and the tops are golden brown, about 15 minutes. Sprinkle with the green parts of the onions and serve.

Nutrition Facts

Serves: 8

Amount Per Serving

Calories 240

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 9.8% Vitamin C 24.75%

Calcium 10.29% Iron 3.29%

*Nutritional information will vary depending on the brands you use.

*Adapted from Brown Eyed Baker.
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