Thursday, April 14, 2011

Loaded Twice Baked Potato

   I will eat potatoes any way you give them to me.  My mom can be thanked for that.  Roasted, fried, baked, mashed, scalloped... whipped potatoes are the only thing I stay away from.  Despite growing up in the South, I had never had a twice baked potato.  I assume it is because my mom couldn't be bothered with that kind of time investment for a baked potato we could top ourselves.  There are two reasons I made twice baked potatoes a week ago.  1)  Several people had made them on Food Network in a short period of time so the idea was in my head.  2)  Halfway through baking the potatoes, a friend called saying he was in town and wondered if we wanted to get dinner.  He was leaving the next morning, so we couldn't postpone it.  I finished baking the potatoes, let them cool, then stuck them in the fridge for the next night.  It worked out great! 
   If you do bake the potatoes in advance, I would wrap them with a paper towel before refrigerating to prevent moisture.  That was my only problem, and it made the very outer portion of the potato slightly tough.   However, because you can bake them in advance and the oven does all the work, these are great for dinner parties.  You can make 10 in the same time as making 4.  Obviously this is a technique and you could put whatever you want in the potato, but bacon, cheddar, and scallion is one of my absolute favorite flavor combinations!
Loaded Twice Baked Potato
2 large baking potatoes (Idaho or Russet)
2 thick cut slices bacon, cooked and crumbled
3 scallions, chopped
3/4 C shredded sharp cheddar (I used white)
~1/3 C buttermilk*
~2 Tbsp butter
salt and pepper 

   Clean potatoes very well.  Prick the skins with a fork.  Place directly on middle oven rack.  Bake at 375 deg F for about 1 hour.
   Allow potatoes to cool until easily handled.  Cut in half longways and scoop out center of potato.  Mash with buttermilk.  Fold in bacon, 1/2 C cheddar, and scallions.  Salt and pepper to taste.  Put filling back into skins.  
   Bake at 375 deg F for 15-20 minutes.  Top with remaining cheddar and dot little bits of butter on top of the potato halves.  Bake another 10 minutes.  
   Serves 4

*Don't have buttermilk?  Or don't like it?  Use a combination of milk and sour cream, about a half and half ratio.


  1. My god that looks good! I will also eat potatoes in any conceivable way...I'm pretty sure my body mass is like 60% potato at any given time.

    xoxo ~ Courtney

  2. I looooove twice baked potatoes! It's my mom's fault as well. She makes these deliciously creamy, cheesy, super flavorful ones but I've never attempted it myself. I always assumed they took a great deal of time and effort but this recipe looks sooo easy that I may just try it tonight!



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