Time to take your baked potatoes to the next level. And it is so easy to do. Make them “loaded potatoes” with lots of goodies or just add what you want or have on hand. Make them for every day, company or the freezer.
I again read lots of recipes even though it is just a potato casserole in the potato skin. I will give the inspired by to Pioneer Woman since she keeps it basic.
So the summary of this is to bake a potato until well done. Scoop it out while still reasonably warm so it scoops easy and doesn’t rip the skin apart. Mix the potato with some sour cream, cheese, milk and anything else you have. Fill the skins back up and top with a little more cheese. Bake until brown. Not very hard concept and almost fool-proof.
Rating
It is hard to give a 5 to a side dish but very nice solid 4.
Notes: Make them with what you want. I like loaded with green onion and bacon. I was out of bacon and didn’t know it when I cooked this day. I think some broccoli would be excellent.
Other Potato Recipes You May Enjoy
Crispy Parmesan Baked Potatoes
Preheat oven to 400 degrees convection or 425 conventional.
Scrub the skin well. You will be eating it.
Brush the skin with a light coat of oil. This will help the skin not dry out and break as you scoop.
Bake for 1 hour or a little more. Be sure they are well done. If you want to use a thermometer, it would but 210 degrees.
While potatoes are cooking, slice up one stick of butter. Mix with 1/2 cup of sour cream, 1/4 cup milk, 1/2 cup shredded cheese, one tsp of seasoning salt, 1/4 tsp pepper. Mash together and set aside.
Remove from oven and let cool only a few minutes, cut in half then scoop out most of the potato leaving a small rim of potato left.
Add the potato to the butter mixture and mash together. No need to over mix. Rough is fine. You could add other things at this point. Bacon bits would be about 2 Tbsp per half or 1 slice bacon per half. Green onion about one onion per half.
Scoop the potato mixture back into the skins and top with a little shredded cheese.
You could freeze them here. If freezing do not use green onion. They don’t freeze well. Otherwise, bake at 375 for about 20 minutes until hot and browning some.
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Twice Baked Potatoes
Ingredients
- 2 russet potatoes - larger
- 1 stick butter - 1/2 cup
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese - plus a little for topping
- 1 teaspoon seasoning salt - I used Lowry's
- 1/4 teaspoon pepper
- 1/2 cup bacon bits or bacon - 8 Tbsp or 4 strips, optional
- 4 green onions - sliced - optional
- anything else you want - optional
Instructions
- Preheat oven to 400 degrees convection or 425 conventional
- Scrub 2 larger russet potatoes
- Coat with some oil lightly
- Bake until well done. About 1 hour or more.
- While potatoes are cooking, slice up one stick butter and combine with 1/2 cup sour cream, 1/4 cup milk, 1/2 cup shredded cheddar cheese,one tsp of seasoning salt (Lowry's or similar), 1/4 tsp pepper.
- When potatoes are done, remove from oven and allow to cool just enough not to burn yourself.
- Scoop out the potatoes leaving a small rim of potato in the skins. Mix the scooped potatoes into the butter mixture and mash together. This does not need to be smooth.
- You may add optional bacon, green onion or other things here if you want.
- Bake at 375 for about 20 minutes until hot and browning some.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Mrs Sharon Gosselin
My husband has a allergy to sour cream can i use mayo instead of sour cream
DrDan
Hi Sharon,
Welcome to the blog.
Mayo or yogurt would be the commonly recommended substitutes. I have not tried it here and of course, there will be a taste difference.
Thanks for the note and have a great holiday.
Dan
Alfred
You explained the entire recipe EXCEPT the second baking process. This is a single baked potato with mixed guts.
DrDan
Hi Alfred,
I was in the discussion above but didn’t make it to the recipe card. Mixed and thanks for the proof-read.
Dan
Jim and Brenda Uren
I’m sorry to say that we have been amiss in emailing and telling how we enjoy your site. In that we are Badger fans living in Memphis and you probably a Wolverine or Spartan fan might be the reason. Football aside, we have made dozens of your recipes. All have either been great or almost great! Now for our complaint…..how about coming out with a good pasty recipe? The rest of America could stand a little Cornish history and a good pasty recipe. Many thanks, Jim and Brenda Uren, Memphis
DrDan
I LOVE Memphis. I was at the Peabody last year for convention (the place with the ducks for your readers out there) and years ago got my Pediatric Oncology training at St. Judes. I’m an Iowa State guy and Michigan by marriage. The wife’s family and my kids are true blue. I happen to be on MSU’s clinical teaching staff. But football wise lean to the blue side.
But Wisconsin football… do they ever graduate anybody because it seems to always be the same guys out there every year running the same running play. Huge huge lineman.
Now for the complaint. Pasties… Not in my Iowa background and I have never though of trying to make one. I’ll put it on the list and run it by the wife (the Michigander). The few I have had were in hospitals and I’m sure not good examples. I should be able to make a meat pie and if nothing else, I can make a great gravy to cover up my sins (is that allowed?).
Thanks for the note and have some Marlowe’s ribs for me.
DrDan