Twice Baked Potatoes
My favorite holiday dish is twice baked potatoes. And it just so happens that my dad is the master of twice baked potatoes. For any and all holidays and family get-togethers, it is his job to make the potatoes. One year, someone else made them and they were not the same. No one volunteered to make the potatoes ever again. But, can the best twice baked potatoes become even better? I say YES! How? Add barbecue sauce. Not a lot, but just enough to add a little extra flavor. BAM!
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Twice Baked Potatoes Recipe
4 large russet potatoes
1 tablespoon oil
salt and pepper to season
½ cup of milk
1 tablespoon of butter
1 tablespoon of sour cream
1 cup of sharp cheddar cheese, shredded
1 cup of pepperjack, shredded
6 slices of cooked bacon, roughly chopped
BBQ to garnish
Ranch Dressing to garnish
Chives to garnish
Preheat oven to 400 degrees Fahrenheit.
Rub oil over the potatoes and place on a pan. Bake for one hour.
Remove potatoes from oven and lower temperature to 350 degrees Fahrenheit.
Allow potatoes to cool until you’re able to handle them. Slice potatoes in half, remove the insides of potatoes and place into a medium bowl, leaving a rim to create a sturdy skin shell.
Smash potatoes inside medium bowl and season with salt and pepper to taste.
[Note: I highly recommend using a Kitchen Aid mixer. The potato mixture is thick, and my dad burned up the motor on the other mixer we had. Kitchen Aid’s are sturdy and awesome!]
Heat milk and butter in a small pan or microwave until butter melts.
Add milk mixture to the bowl with potatoes, fold in ½ cup of sharp cheddar and ½ cup of pepper jack cheeses, and chopped bacon.
Stuff potato skins evenly with potato mixture. Top with an even layer of remaining cheeses on each potato.
Return potatoes into the oven and cook for an additional 30 minutes.
Garnish with BBQ, ranch, and chives.
If you like less “stuff” on your potato, try my original yet delicious twice baked potato with bacon recipe here.
And check out more Thanksgiving goodies here!