I love twice baked potatoes. How could you not? You get mashed potatoes AND the crispy baked potato skin. It’s like hitting a home run…. only better because its potatoes. I’m only slightly ashamed to admit this but I was inspired to make these from the reality show Husbands of Hollywood. I’ve watched the show two …. or ten times. I am a reality show junkie. Anyway, the last episode I happened to catch one of the husbands made twice baked potatoes for his wife. This was about a week ago and I haven’t stopped thinking about them since.
Twice Baked Potatoes
Note: Use these measurements only as a rough guide. You may need to make adjustments based on the size of your potatoes. Therefore add butter, sour cream, and heavy cream little by little.
- 4 large russet or baking potatoes
- 2 tablespoons of butter
- 3 tablespoons of sour cream
- 4oz heavy cream
- 1 cup shredded cheddar cheese
- ¼ chopped scallions
- 8 slices of bacon, cooked and crumbled
1. Wash your potatoes well and place in a 400 degree oven. Depending on the size, they will take between an hour to an hour and a half. Once they are cooked, remove from oven and allow to cool for about 20 minutes. While they are baking, slice your scallions, and cook the bacon.
2. Once cool enough to handle, slice the top third of the potato off. Then carefully remove the inside.
Also, remember to scoop the potato from the tops into your bowl. Don’t scrape it all the way down to the skin. Leave a little potato to help keep the skin sturdy enough to hold the mixture.
3. Add the butter to the bowl with the potato. Using a potato masher, mash potatoes until incorporated.
You can use a mixer as well. Then add your sour cream, S&P and mash again. Lastly add the heavy cream little by little until you reach the right consistency. You want them to be soft, not stiff or runny.
4. Next add your bacon, cheese, and scallions – mix with a spoonula. Add more S&P if desired.
I could have eaten them just like this
5. Spoon the mixture into each of the potato halves. I mounded mine up fairly high. Top each with some extra pepper.
Place in 400 degree oven and bake for another 20 minutes.
My thoughts: The potato was soft and creamy. Initially, I was worried that there wouldn’t be enough cheese, but I was wrong. The cheese melted and the flavor went throughout the potato. The bacon and scallions didn’t overwhelm the mixture and were nice little “surprises” in every bite.