Twice Baked Potatoes
You won't believe how amazing these delicious potatoes are! Super loaded with yummy ingredients, these Twice Baked Potatoes are the perfect side dish for a grilled steak on the BBQ!
Ingredients
- 2 large russet potatoes, scrubbed, washed and dried
- Canola oil, as needed tips & tricks
- 2 ounces light cream cheese, softened
- 1/4 cup red peppers, finely chopped plus 1 tsp. reserved
- 3 slices cooked bacon, crumbled plus 1 tsp. reserved tips & tricks
- 4 large green onions, finely chopped plus 1 tsp. reserved
- 2 tbsp. butter, softened
- 1/4 cup light sour cream
- garlic salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. hot paprika, or more to taste
- 1/2 cup extra-old Cheddar cheese, grated plus 1 tsp reserved
- 1 to 3 tbsp. milk, or as needed
Directions
- Preheat oven to 400ºF.
- Place potatoes on a baking sheet lined with aluminum foil. Pour a little oil on each potato to coat and transfer to the preheated oven. Bake for about 1 hour or until tender and a paring knife easily inserts into the center of a potato.
- Remove from the heat and set aside to cool, about 10 minutes;
- Reduce the heat to 350ºF.
- Cut 1/3 off each potato lengthwise and using a melon baller, scoop the flesh into a medium bowl leaving about a ¼-inch around the edges; save skins. Place the top piece inside the bottom of each potato; set aside.
- In a medium bowl, add cream cheese, red pepper, cooked bacon, green onions, butter, sour cream, garlic salt, freshly ground black pepper, hot paprika and extra-old Cheddar cheese. Mix with a hand mixer until fairly well blended. Add 1 tbsp. milk at a time and mix; repeat if needed until the mixture is creamy.
- Spoon the mixture into the potato skins. Use a fork to lift and smooth the sides and top.
- Sprinkle each potato with the 1 tsp. reserved ingredients; red pepper, bacon, green onions and extra-old Cheddar cheese.
- Transfer to the preheated oven and bake for 15 to 20 minutes or until the cheese is golden brown.