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Hankerin’ | Mama’s Twice Baked Potatoes

Every so often I get a hankerin’ – yes I said hankerin‘ – for an oh soo yummy twice baked potato. Tonight was one of those nights.

I hold fast to the theory that if you want something bad enough to stand in a hot kitchen for, what feels like hours, baking/microwaving, mixing, chopping, tasting, and baking again then SURELY those calories DO NOT COUNT. It’s like french fries – or my favorite, chips – if I only consumed them when I made them FROM SCRATCH I would seriously weigh only half what I do now. But I digress, back to the recipe sharing. 

Mama’s FAV Twice Baked Potatoes

Note: I prefer to microwave my potatoes the first time. It just takes so long the other way… plus I hate oiling up potatoes, makes a mess. {I slightly modified Ree Drummond/Pioneer Woman’s recipe – for her original recipe click here.}

7-8 baking potatoes, washed and patted dry
2 sticks of salted butter, cut into pats
2- 4.3 oz bags of Hormel bacon bits/pieces
1 cup and a dab more sour cream
1.5 cups shredded cheddar and/or colby jack mix – plus more for topping
1/2 cup milk
2 tsp seasoned salt
3 green onions sliced
Restaurant style black pepper, to taste

Heat oven to 350 degrees F.

Pierce potatoes with a fork all over and microwave 4 at a time for 10 minutes, then turn over and cook another 20 minutes. Remove from microwave to cool. Repeat with the remaining potatoes. Place butter pats in a large mixer bowl, add the bacon bits and sour cream. Remove the remaining potatoes from microwave. Let them cool a bit.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim 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 together. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. 

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more – or a lot more – grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes. I prefer mine to be browned just slightly so it may take a little longer.

8 Comments

  1. Ema Jones Ema Jones

    I’m adding some garlic salt, may I?

    • By all means! Garlic is ALWAYS a good idea in my book! Let me know how it goes.

  2. Ema Jones Ema Jones

    I’m adding some garlic salt, may I?

    • By all means! Garlic is ALWAYS a good idea in my book! Let me know how it goes.

  3. I believe I should have said *another 10 minutes for a total of 20 minutes* on the microwave instructions… oopsie

  4. I believe I should have said *another 10 minutes for a total of 20 minutes* on the microwave instructions… oopsie

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