Epic Twice Baked Potatoes

Introduction: Epic Twice Baked Potatoes

About: I am a Woodworker, a Do It Yourself-er, a Tinkerer, a Husband, and a Father. I am in no way a professional, I'm just sick of living in a throw away society. Why should we buy everything we need, when build...

Great for a snack, Great for a side dish, And great by themselves for a stand alone meal. Nothing beats a fresh from the oven, twice baked potato!! And the best part? It's not an exact science. You can change the recipe around as much as you want, And they always turn out great!

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Step 1: Ingredients

Russet Baking Potatoes. I used 14, because I like leftovers in the freezer ;)

2 - 8 oz. Bags shredded cheddar

2 sticks of butter

1 - 8 oz package cream cheese

1 Pound of bacon

1 tsp. Garlic powder

1 Tbsp. Kosher salt

2 Tbsp. Black pepper

1/4 cup Milk

1 onion, diced small

16 ounce tub of sour cream

Step 2: The First Bake

Pre Heat your oven to 425 degrees.

Lightly grease the potatoes with butter, And sprinkle with kosher salt.

Gently poke holes in the skin with a fork along the top of each potato.

spread out evenly on a baking sheet, And bake for 45 minutes.

Step 3: Clean Out the Potato Skins

When done baking, And a fork easily pokes all the way into the potato with minimal resistance, Slice all the potatoes in half.

GENTLY scoop out the insides of the potato, And set aside in a bowl. When finished, Place the skins on a plate and chill while you work on the filling. Cold skins fill easier, with less breakage and tearing.

Step 4: Making Bacon and Onions

Dice up the bacon into small chunks, And fry until ALMOST crispy.

Take the onion, Dice it into small chunks, And add it to the frying bacon. Fry until the onions are clear and the bacon is crispy.

Drain off the grease, And set the bacon aside.

Step 5: Making the Filling

Take 3/4 of the bacon and onion mixture, And add it to the potato.

Then add the sour cream, Cream cheese, The 2 sticks of butter (cut up into small chunks), 1 bag of the cheddar, And the salt, pepper, And garlic powder.

Mix it all together and slowly add the milk in your mixer. Mix it on low speed, Until it is smooth and creamy.

Step 6: Stuffing the Skins

With a spoon, Carefully spoon fill the skins. Pretty simple ;)

Sprinkle with the remaining bacon and onion mix, And sprinkle the other bag of cheese over the top of the potatoes.

Step 7: Second Bake

Bake at 400 degrees, For 15 minutes.

Remove from the oven, And ENJOY!!

Thanks for reading, See you next time!!!

Step 8:

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    4 Discussions

    0
    Lynxear
    Lynxear

    2 years ago

    I made this recipe and the result was very tasty indeed. My only
    negative is that I like potato skins as finger food but yours had a very
    soft center I suppose due to the cream cheese and sour cream used in
    the filler mixture. They would be fine using a knife and fork but when I
    used fingers it was difficult to eat them without squeezing out the
    filling.

    0
    deluges
    deluges

    3 years ago

    Wow. PLEASE REFRAIN FROM POSTING THIS KIND OF STUFF WHEN I HAVEN'T HAD DINNER

    Looks so delicious

    0
    RecklessRedneckWoodWorks
    RecklessRedneckWoodWorks

    Reply 3 years ago

    they really are. some days i make them as a stand alone dinner, and freeze all the leftovers. work great for popping back in the oven for a few minutes when you want a midnight snack!

    0
    seamster
    seamster

    4 years ago

    Nice. These look amazing! I could go for some right now!! ;)