Twice Baked Potatoes


A few weeks ago we had these amazing twice baked potatoes.  Super cheesy, creamy, and comforting.  We paired them with a pot roast.

Roast just happened to be one of my first cravings —  pregnancy cravings!!!


We started spreading the news last week that I am pregnant!  It’s Facebook official and everything.  We have had so much fun letting everyone know and talking about the baby on the way.  It still feels pretty surreal though.

We hit the 13 week mark this week.  Thankfully I have been feeling pretty well so far – tired and a bit queasy, but mostly happy and excited.  I don’t think I’ve had that many cravings, but I was definitely craving roast and potatoes.  David approved and happily confirmed that it was definitely his part of the baby that was demanding red meat.

I’m sharing how I made these potatoes, but feel free to adjust to taste and make them your own.

Start with butter — a really good place to start!  When I adapt recipes from Pioneer Woman, the main change is less butter.  It makes me worried that the dish won’t be as over-the-top delicious.  But these potatoes turned out perfectly delicious.


Bake your potatoes then scoop out the insides.  I left about a quarter-inch border of potato shell.


Fill them with the buttery-bacony-cheesy potato mixture then bake again.

This makes a pretty big batch so you can bake them all or save some for later.  You can refrigerate them up to three days or freeze them.  Then you just need to take them out and bake them.  Or you can try my speedier method — microwave until warmed through and then broil until the cheese is browned.


Twice Baked Potatoes
Adapted from Pioneer Woman

8 medium-large russet potatoes
10 T unsalted butter, softened
3/4 cup sour cream
6 slices bacon, cooked and crumbled
1/4 tsp garlic powder
1/2 cup milk
salt and black pepper, to taste
1 cup sharp cheddar cheese, shredded

Scrub potatoes and place on baking sheet.  Cook in 400 degree oven for 1 hour 15 minutes until cooked through.

Combine butter, sour cream, bacon.

Cut cooked potatoes in half lengthwise and scoop out the insides using a big spoon.  Be careful not to tear the shell and leave a little potato around the edges for support.

Add the potato insides to the butter/sour cream mixture and add the garlic powder, milk, and salt and pepper to taste.  Add 1/2 cup of the cheese.  Add a splash more milk if the mixture is too thick.

Scoop the potato mixture into the potato shells.  Top with the remaining cheese.

Bake in a 350 degree oven for 15-20 minutes until potatoes are warmed through and cheese starts to brown.


Thanks for stopping by — have a wonderful week!


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