There’s a famous saying in our house, it originated from my husband of course… “What’s sweeter than pork?… More Pork?” LOL… 😀 I don’t know about you but whenever he sys that to me, which he does on a regular basis I just crack up. Just by that then you know how much he loves his bacon, we all really do. That’s why when I make twice-baked potatoes now for the family I stuff with them with lots of cheese and yumminess, but especially with sweet fried bacon bits right out the oven. Doesn’t the thought of that just make your mouth water, I can actually say that mine just did, well a little at least.
The best thing about twice baked potatoes, besides them being so easy to make, you can make them ahead of time and freeze them, or you can stuff them with anything you want… the choices are endless. These are my favorite, but I would love to hear what yours is.
If you have a favorite recipe or stuffing for twice-baked potatoes, let me know in the comments down below…
Bacon Stuffed Twice-Baked Potatoes
Ingredients
8 baking potatoes, washed
3 tablespoons vegetable oil
2 sticks butter, salted room temperature
1 cup cooked bacon, chopped
1 cup sour cream
1 cup Shredded Cheddar Jack cheese, plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Sprinkle of paprika
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the vegetable oil and bake for 1 hour or longer, make sure that they are fully cooked though.
Slice the butter into 1/2 tsps. Place in a large mixing bowl and add the chopped bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F, only lower the heat if you plan on baking the stuffed potatoes now and not freezing them for another day.
With a sharp knife, cut each potato in half lengthwise. With a spoon scrape out the insides into the mixing bowl, be very careful not to tear the shell. It’s a good idea to leave a small rim or border of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Mix the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. Make sure you have a lot of stuffing on top you want it to look like its overflowing just a little. Top each potato with a little more grated cheese and sprinkle paprika and scallions. This will give it a nice color when they bake. Bake them for about 15-20 minutes or when you see the cheese melting.
If you froze your potatoes bring them out of the freezer and allow them to come down in temperature so that they will cook fully through when baked. Then add the cheese, paprika and scallions.
Enjoy! 🙂
Is the quality the same if you freeze them, do
Yes it is just wrap them tightly in plastic wrap and date them in the fridge. I would use them within a few weeks, bring them to temperature and the scallions and shredded cheese and then bake them Hope this helps.