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Twice-Baked Potatoes II

Twice-Baked Potatoes II — a potato recipe, 9 ingredients, about 90 min.

Serves 4 · 90 min · Potato

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 ea. (7–9 ounces) medium Russet potatoes
  • 1 tablespoon butter
  • ½ cup sour cream
  • 1¼ cup shredded sharp cheddar cheese
  • 2 tablespoons heavy cream
  • ¼ cup milk
  • Salt and pepper to taste
  • 2 strips bacon, cooked and diced
  • 1 or 2 green onions, finely chopped
Make it lactose-friendly
  • 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ½ cup sour cream → lactose-free sour cream or coconut yogurt
  • 1¼ cup shredded sharp cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 2 tablespoons heavy cream → lactose-free heavy cream or full-fat coconut cream
  • ¼ cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 400°F.
  2. Pierce potato skins with a fork and wrap in foil.
  3. Bake potatoes for 1 hour or until soft.
  4. Reduce oven temperature to 350°F.
  5. Carefully remove potatoes from oven and cool for 10 minutes.
  6. Cut potatoes at top ⅓ lengthwise and remove tops.
  7. Scoop out pulp with a small spoon, to about ¼ inch from skin.
  8. Mash potato pulp with a fork until smooth.
  9. Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.
  10. Stir in bacon and onion.
  11. Spoon or pipe the mixture into the empty potato shells.
  12. Top with the rest of the cheese.
  13. Bake for 15 minutes, or until cheese is melted.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0