These are one of our favourites, but I don’t make them that often, not because they are difficult, but because they take a lot of time in the oven… they require advance planning. But, they are fantastic to prepare ahead of time, so you just have to pop in the oven.
Here is a pic of the finished product…
To make twice baked potatoes, you will need… as many potatoes as you want to make, cooked bacon, butter, salt, and cheddar, mozzarella or marble cheese. Adding a herb such as dill is yummy too, but optional.
I started by baking the potatoes in the oven at about 400 degrees, for 45 minute or so.
Then, once they are cool enough to touch, cut them in half, and let them cool off for a little bit.Then, scoop out the insides, leaving a little bit of the potato in the skin to hold its shape.
Then with all of the potato you scooped out, roughly mush it with a fork.Then, add some butter, bacon, and the cheese. There is not really a right amount to add here. Obviously, the more cheese and bacon you add, the better it will be though!!
I decided at the last minute to throw in some dill I had in the freezer from my garden last summer…The next step is to scoop in back into the potato skins. You also might want to use your fingers or a spoon to pat each one down, to help it stay together. Then, I sprinkled some cheese on top of each one. If I wanted to be really fancy, I could add a sprig of dill too…Finally, I popped them back in the oven for about 15 minutes at 375 degrees. If they are not brown enough by the time they have heated up, you could pop them under the broiler for a few minutes.
We ate them with sour cream. They were a big hit… no leftovers to put away, which is always a bonus!