Thursday, August 6, 2015

Twice Baked Potatoes from The Pioneer Woman

I could make a whole meal out of baked potatoes . . . and even better . . . twice baked potatoes!

This recipe comes from The Pioneer Woman, Ree Drummond of The Food Network, so you know it has got to be delicious!

For different variations, change the type of cheese or try combination of cheeses.

They also make great snacks straight from the fridge or pop in the microwave.


8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (sliced into pats)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper


Preheat the oven to 400 degrees F.

Rub the potatoes with canola oil (I like to use softened butter and sprinkle with kosher salt) and bake for 1 hour on a cookie sheet.  Make sure they are sufficiently cooked through.

Place butter in a large mixing bowl along with the bacon bits and sour cream.

Remove the potatoes from the oven and lower the heat to 350 degrees F.

Cut each potato in half (lengthwise). 

Carefully scrape out the insides into the mixing bowl, make sure not to tear the shell.  Leave a small rim of potato for support. Lay the potato shells on a baking sheet.

Mash the potatoes into the butter, bacon and sour cream; add cheese, milk, seasoned salt, green onions and black pepper to taste . . . mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Heap the potato shells with the filling.  Add a little more grated cheese on top of the potatoes and bake another 15 to 20 minutes until the potatoes are warmed through.

Source:  The Food Network
2011 Ree Drummond, All Rights Reserved

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