Twice Baked Potatoes: A Classic
Nothing is more classic Iowa than a grilled ribeye. Nothing pairs with that ribeye better than a twice baked potato. When it is nice we love to pair grilled meat and a classic recipe like Twice Baked Potatoes together.
Twice Baked Potatoes
When I married T, I learned his love for twice baked potatoes. His love ran so deep that for several years after we got married, his grandma made him a pan of twice baked potatoes for his birthday! That had been the tradition for many years! As she aged, I took over the responsibility of making the potatoes.
The Recipe
The first time I had ever made them they turned out great, so that’s the recipe that I’ve always stuck with. Here’s what I came up with!
Twice Baked Potatoes
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Serves: 8 potatoes
A tasty, rich, creamy potato side!
Ingredients
- 4 baking potatoes
- olive oil
- salt
- pepper
- onion powder
- 3/4 cup sour cream
- 2T milk
- 3T butter
- 1 cup shredded cheddar cheese
- 4 strips bacon, crumbled
Instructions
- Begin by halving the potatoes and brushing the skin with olive oil and sprinkling with salt.
- Place cut side down in an olive oil brushed baking pan.
- Bake the potatoes at 350 until soft.
- Remove and cool the potatoes enough to be able to handle.
- Scrape the inside of each potato half out and put in a mixing bowl.
- Combine the potatoes, butter, milk, sour cream, pepper, crumbled bacon, and shredded cheddar and mix well.
- Fill the potato boats with the potato filling and place in a 30 oven and bake for 20-30 minute until heated through.
