Twice Baked Potatoes
I’ve updated Madeline’s 1979 recipe for Stuffed Potatoes Gratine from Gourmet magazine (featured below). My family loved these, and they make a great side dish for many dinners or could be served as an appetizer.
Twice Baked Potatoes
Ingredients
- 5 medium russet potatoes
- 1/2 cup sour cream
- 3 tablespoons softened butter
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon cayenne pepper
- 1.5 cups cheddar cheese grated and divided
- 4 slices bacon chopped and divided
- 2 stalks green onion sliced thin (white and green portions)
Instructions
- Preheat oven to 400°F. Wash and pierce the potatoes. Sprinkle with salt and cook potatoes in oven for about an hour on a cookie sheet and wire rack until soft. Remove from the oven and let cool to the touch.
- Slice potatoes lengthwise in half. Scoop out inside of potato with a teaspoon into a medium size mixing bowl. Leave a little potato inside so the potato skin won't fall apart.
- Add sour cream, butter, salt, pepper and cayenne to bowl and mix with a potato masher. If you don't have one, a fork works well. Mix half of the grated cheese and half of the bacon along with all of the green onions into the bowl.
- Scoop out potato mixture with a table spoon and fill potatoes. Sprinkle with remaining cheese and bacon on top.
- Heat oven to 450°F. Bake potatoes for another 10 to 15 minutes.
