Recipe for Twice Baked Potatoes

Twice Baked Potatoes

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Twice Baked Potatoes do in fact get baked twice - once to bake the potato and the second time to bake once they are topped with a hearty mixture of cheddar cheese, bacon, green onion and more! Store them tightly in the fridge if you want leftovers and they'll keep for about 4-5 days.

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Recipe for Twice Baked Potatoes
 Russet potatoes
 Shredded cheddar cheese
 Sour cream
 Milk
 Green onions
 Bacon
1

Bake potatoes at 400° for about an hour on a baking sheet.

2

Let the potatoes cool down before cutting in half long ways. Scrape out middle of potato and place in a bowl.
Pro tip: don't scoop out too much! Leave about 1/4″ inside to help the potato keep its shape and prevent it from falling apart.

3

Add 2 tablespoons of sour cream and a little milk and then whisk it all together until thick and smooth.

4

Fry or smoke some bacon and then chop it up.

5

Fill empty potato skins with the mixture and top with shredded cheese, chopped bacon, Seasoning Salt, and chopped green onions.

6

Put the twice baked potatoes on the smoker at 250° for 30-45 minutes to finish.

Ingredients

 Russet potatoes
 Shredded cheddar cheese
 Sour cream
 Milk
 Green onions
 Bacon

Directions

1

Bake potatoes at 400° for about an hour on a baking sheet.

2

Let the potatoes cool down before cutting in half long ways. Scrape out middle of potato and place in a bowl.
Pro tip: don't scoop out too much! Leave about 1/4″ inside to help the potato keep its shape and prevent it from falling apart.

3

Add 2 tablespoons of sour cream and a little milk and then whisk it all together until thick and smooth.

4

Fry or smoke some bacon and then chop it up.

5

Fill empty potato skins with the mixture and top with shredded cheese, chopped bacon, Seasoning Salt, and chopped green onions.

6

Put the twice baked potatoes on the smoker at 250° for 30-45 minutes to finish.

Twice Baked Potatoes

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