DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

TWICE BAKED POTATOES

fullsizeoutput_1e182

Ingredients

2-4 medium to large russet baking potatoes

2 tablespoon olive oil

1 cup Jarlsberg or Gruyere cheese, shredded (or any good Swiss cheese)

1 cup cheddar cheese, shredded

¾ cup sour cream (plus more for garnish on the side)

⅓ cup heavy cream

½ teaspoon salt

1 teaspoon black pepper

½ cup scallions, chopped (2 tablespoon reserved for garnish)

½ cup bacon, cooked crisp and crumbled (about 6 slices)

Instructions

Preheat oven to 375 degrees.

Wash and dry your potatoes.  Poke all over with holes using the tines of a fork.  Brush skin with olive oil and bake for 45 minutes to 1 hours until very soft when pierced with a fork.  Remove from the oven and let cool for 15 minutes until cool enough to hold with your hands.

Scoop the potato out of the skins leaving a shell that will still stand up and hold it’s shape.  Place the warm potato into a large bowl and break up with a fork so they are light and fluffy.

Add the Jarlsberg, ½ cup of the cheddar, sour cream, heavy cream, salt, pepper, scallions, and bacon to the bowl. Mix until well combined but do not over-mix, so that potatoes maintain some texture and ‘fluff’… this is one situation where a lot of ‘fluff’ is a good thing!!

Scoop the filling back into the skins and place in a large baking dish sprayed with non-stick cooking spray.  Top with remaining cheddar cheese and place back in the oven and bake for 20-25 minutes until cheese is melted and filling is hot.

Garnish with remaining scallions and serve with additional sour cream on the side.

You May Also Like...

78948BF4-DCC3-40DD-A78E-30BD45EDF04C_1_201_a

CREAMY HERBED CHEESE POLENTA

fullsizeoutput_2adfb

CORN CHOWDER WITH RED PEPPER AND BACON GARNISH

714C9EBD-389F-486A-A579-2CC46058D8EE_1_201_a

HIDDEN VALLEY RANCH PORTOBELLO AND CHICKEN CHOWDER

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00