Recipe by ~Nimz~
My husband did not like twice baked potatoes until I made these. They are great. I'm adjusting the milk quantity in this recipe because of some of feedback I've got from people that have made them. Hope it helps with some of the consistency problems.
Top Review by Monica Pileggi
I made these last night for Christmas Eve and they were a hit!!! They were so creamy and quite filling. I used 6 green onions and also added 5 cloves of roasted garlic (baked a head of garlic with the potatoes). I also use a cheddar cheese flavored with jalapenos, which added a little kick. This is a recipe that I will definitely make again and I already know it will be on my Thanksgiving menu.
- 4 large baking potatoes
- 8 slices bacon
- 3⁄4 cup sour cream
- 1⁄4-1⁄3 cup milk (or just enough milk to get the consistency you like)
- 4 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup shredded cheddar cheese, divided
- 8 green onions, sliced, divided
- kosher salt
- fresh ground pepper
Directions See How It's Made
- Rub potatoes with peanut oil and sprinkle with kosher salt and fresh ground pepper Bake potatoes in 350 degree oven for 1 hour (may be more depending on size of potato) While potatoes are baking cook bacon in large skillet over med high heat until evenly brown.
- Drain, crumble and set aside.
- (May use packaged bacon bits) When potatoes are done allow them to cool for 10-20 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
- Add to the potato flesh the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
- Mix with a hand mixer until well blended and creamy. Add additional milk if needed.
- Spoon mixture into the potato skins.
- Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes, uncovered.