Twice Baked Potatoes

Twice baked potatoes.  Bacon.  Cheese.  How do you go wrong with that?  I know, I know…it’s not the healthiest side dish in the world.  But sometimes, it’s OK to be a little bit bad as long as you don’t go overboard.  So the other day I had a couple Idaho baking potatoes.  I don’t really know if they were grown in Idaho, but it sounded good. Hah.  I’m sure there are plenty of other states that grow potatoes.  Like Connecticut?  Double hah.  Anyways, I had a few baking potatoes and was looking for a good side dish to serve with some BBQ ribs and I decided to make twice baked potatoes.  Threw in some butter, cheese and bacon and I was set!

I saw something funny this morning…bacon as the duct tape of food.  So true.  Throw some bacon in anything and it makes it better!  So, back to my twice baked potatoes. They can be a little time consuming (not active cooking time), since you have to bake the potatoes twice, but if you want to cheat and microwave the potatoes for the first time, I won’t tell.

Start by cleaning the potatoes and pricking the potatoes all over with a fork.  This lets the steam escape.  I’ve always wanted to try baking without pricking to see if they really do explode, but I’ve never been motivated enough to do it since I’m the one that would be cleaning up the aftermath.

Bake at 375 degrees for 45-50 minutes.


Slice potatoes in half and scoop out the middle.  Place in baking dish.


Mash cooked potatoes slightly, depending on how much texture you like.


Meanwhile, crisp bacon in a frying pan.


To the cooked potatoes, add butter, 1 cup of shredded cheese, sliced green onions, and crispy bacon (reserving a little to sprinkle on top).


Spoon filling back into potato skins.  Sprinkle with salt and pepper.


Top with more shredded cheese and crispy bacon.  Bake at 375 degrees for about 20 minutes.


Serve and enjoy!



2 large baking potatoes
1/4 cup butter
1 and 1/2 cups shredded cheese (any kind)
4 green onions, sliced
4 strips of bacon, diced
salt and pepper to taste

Wash and poke potatoes all over.  Bake at 375 degrees for about 45-50 minutes.  If you want to microwave, cook for about 8 minutes on high.  Remove from oven (or microwave) and slice in half when slightly cool.  Scoop out the center of the cooked potatoes into a bowl.  Place the potato shell into a baking dish.  Mash the cooked potato slightly.  Meanwhile, crisp the bacon in a frying pan.  To the cooked potatoes, add butter, 1 cup of shredded cheese, green onions and crispy bacon (reserving some to sprinkle on top).  Mix to combine.  Scoop the filling back into the potato skins.  Sprinkle with salt and pepper and top with reserved cheese and bacon.  Bake at 375 degrees for about 20 minutes.