Is there anything better then potatoes and melted cheese? Not in my book. I love cheese fries, I love cheese on my breakfast potatoes, and best of all I love a good twice baked potato!
I got my love for twice baked potatoes from my mom. They take some time to make, so it was always a special night when we had them alongside catfish, steak, or any special occasion.
When I make someone a twice baked potato, it means I love them. You know why? Because I don’t just give these babies away! They are like little treasure of heaven to me.
Well lets get started!
First, rub olive oil and salt all over some Idaho potatoes. Then bake them at 400 degrees for an hour.
Then cut each potato in half. Scope out the insides with a spoon, and place them in a large mixing bowl for the filling.
Get all of ingredients ready for mixing! I use melted butter, sour cream, cheddar cheese, chopped bacon, and chives. You can get creative and add whatever you like (maybe some hot sauce perhaps…)!
Mix all of the filling ingredients together then….
Stuff the skins with that delicious, fluffy, filling mixture! Then bake the stuffed potatoes again for another 15 more minutes.
The cheese should be melted and gooey! Yum!Print
Classic Twice Baked Potatoes
Classic Twice Baked Potatoes are a staple side dish recipe everyone should have in their recipe collection. This simple version will make any dinner feel special.
- Yield: 6 1x
- Category: Side Dish
- 4 Idaho potatoes (for 6 halves/servings)
- Olive oil
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 2 cups cheddar cheese
- 1/2 cup bacon, fried and chopped
- 1 Tablespoon chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 400 degrees. Rub olive oil and salt all over the outside of the whole potatoes. Bake the potatoes for 1 hour (or until the center is soft.)
- Let the potatoes cool. Then cut them into halves. Scoop out the middle of each half into a large mixing bowl. Add the melted butter, sour cream, cheddar cheese, bacon, chives, salt and pepper to the bowl. Mix everything together to make the filling.
- Scoop the filling into the halved potato skins. I make an extra potato so the filling is overflowing (that’s why we made 4 baked potatoes for 6 servings).
- Bake again for 15 minutes or until the cheese has melted. Enjoy!
Bored with the classic recipe? Get creative with your leftovers!