Writing a food blog makes you very aware of any and every “holiday” that comes your way.
Not that I mind it.
Like these twice baked potatoes! I can’t believe I’ve never made twice baked potatoes before. Oh right. Yeah I can. It’s because I hate making mashed potatoes. I like to think these are different though. Sure, making them involves making mashed potatoes, but the end result is so incredibly delicious that it wipes the slate clean.
If the Super Bowls not your thing, don’t worry. It’s really not mine either. Like I said before, I’m really just in it for the eats. So even if you don’t plan to watch the big game, you should still make these potatoes!
And in case anyone doesn’t know, a twice baked potato is literally just a baked potato skin loaded with creamy mashed potatoes and topped (preferably) with a ridiculous amount of cheese and bacon.
Heaven on earth? I think so.
They look like little potato boats and that’s one of the reasons why I love them so much! Another reason is because why wait until the Super Bowl? I ate one hot out of the oven alongside a cup of broccoli, cheddar soup for lunch yesterday and it was absolutely perfect. So perfect that I had to call Adam at work and tell him he better get his butt over here for a twice baked potato, stat.
And he did.
I love that about him.
Cheddar and bacon are just my poisons of choice, though. You really could get creative here! Try goat cheese and chives mixed in your mashed potatoes, buffalo chicken dip on top (did I really just say that out loud?), roasted garlic or salsa. I think a Mexican twice baked potato would be out of this world, don’t you?!
They’re great to make for a crowd because two potatoes feed four people. Talk about a cheap sidedish.
If you ever invite me over for dinner there’s a strong chance I’ll bring twice baked potatoes. I hope that’s okay and we can still be friends.
Twice Baked Potatoes with Cheddar and Bacon
2 large russet potatoes
3/4 cup sharp cheddar cheese
3 slices bacon
1/4 cup milk
2 T butter, softened
1 tsp salt
1/4 tsp pepper
Prick your potatoes all over with a fork and then bake at 400 degrees for about 1 hr 15 minutes, or until tender.
Remove from oven (reduce oven heat to 350 degrees) and let cool while cooking the bacon on the stove. Once bacon is done, drain on paper towels.
Then, cut potatoes down the middle so now you have four potato halves (boats). Using a spoon, scoop out the baked potato into a large bowl, saving the skins for later. Add the butter, milk, salt and pepper to the potatoes and beat until smooth.
Fill potato skins with the mashed potato mixture and top with cheddar cheese and crumbled bacon. Bake for 10 minutes or until the cheese has melted and is bubbling.
note: you can also prepare these ahead of time by filling the potatoes and either keeping them in the fridge or freezing them for up to a month. When you’re ready to eat, take potatoes out and bake at 350 for half an hour until hot. Then, top with the cheese and bacon and bake just long enough for the cheese to melt.