thepioneerwoman4.0
Twice-Baked Potatoes
Ree Drummond's twice-baked potatoes are stuffed with bacon, cheese, sour cream, butter, and green onion. They’re the perfect side dish recipe for steak night.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●knife
📝 Preparation Steps
1
Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for ⏱️ 1 hour ⏱️ 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees.
2
Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet.
3
Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine.
4
Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about ⏱️ 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.
Nutrition Facts
calories
642 Calories
fat Content
43 g
fiber Content
3 g
sugar Content
4 g
sodium Content
885 mg
protein Content
18 g
trans Fat Content
0 g
cholesterol Content
119 mg
carbohydrate Content
45 g
saturated Fat Content
25 g
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