CHEESY TWICE BAKED POTATOES
This recipe if from Tillamook Cheese Factory Tillamook, Oregon
Provided by Lynn Clay
Categories Potatoes
Time 3h30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 450°F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack.
- 2. Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure.
- 3. Let potatoes cool completely. When cooled, cut each potato in half, lengthwise.
- 4. Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6.
- 5. In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats.
- 6. Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350°F oven for approximately 20 minutes.
- 7. *To make ahead: complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish and let potatoes come to room temperature. Bake in 350°F oven for approximately 20-30 minutes.
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Jose Tirado
[email protected]The recipe was easy to follow, but the potatoes took a long time to bake.
triumphrider
[email protected]These potatoes were a little dry, but they were still tasty.
Marie Gonzales
[email protected]I'm not a big fan of twice-baked potatoes, but these were actually really good. I would definitely make them again.
Quinetta Brown
[email protected]I made these potatoes for my family and they loved them. They said they were the best twice-baked potatoes they've ever had.
Nicholas Gava
[email protected]These potatoes were so cheesy and delicious. I will definitely be making them again.
Sudais Khang Sudais Khang
[email protected]I've been making twice-baked potatoes for years, but this recipe is my new favorite.
meera mahotra
[email protected]I'm so glad I found this recipe. These potatoes were a hit at my dinner party.
Krista jones
[email protected]These potatoes were delicious! I would definitely recommend this recipe.
Sk Azad
[email protected]I would make this recipe again, but I would make a few changes. I would use a different type of cheese, and I would add more vegetables to the filling.
Asana Alhassan
[email protected]The recipe was easy to follow, but the potatoes took a long time to bake.
Faizan ur Rahman
[email protected]The potatoes were a little bland. I would add more salt and pepper to the filling next time.
Diana Montana
[email protected]These potatoes were a little dry. I think I would add more milk or cream to the filling next time.
rizon khan
[email protected]I'm not a big fan of twice-baked potatoes, but these were actually really good. The filling was creamy and flavorful.
Giovanni Lugo
[email protected]The recipe was a little time-consuming, but it was worth it. The potatoes were delicious.
sameer keerio
[email protected]I made these potatoes for a party and they were a huge hit. Everyone loved them!
Nasim Saba
[email protected]These potatoes were so good! I especially liked the crispy potato skin.
Uwezo Badesire
[email protected]I've made twice-baked potatoes before, but this recipe is by far the best. The potatoes were cooked perfectly and the filling was creamy and delicious.
Jheleny brigitte Mendoza
[email protected]The recipe was easy to follow and the potatoes turned out perfect. I used sharp cheddar cheese and it gave the filling a nice tangy flavor.
Karter Ferguson
[email protected]These twice-baked potatoes were a hit! My family loved the cheesy, flavorful filling and the crispy potato skin. I will definitely be making this dish again.