Twice Baked Potatoes
Top Twice Baked Potatoes (Lumpy or Smooth) with crumbled/cooked bacon or crispy/chopped smoked sausage. Serve as an appetizer or side dish. Delicious and easy to make! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Servings: 6 servings
- 6 each baked potatoes
- 1/4 cup unsalted butter, melted or margarine
- 1/2 cup sour cream more or less as preferred
- 3 tablespoons milk whole or 2%
- salt and black pepper to taste
- 1-`/2 cups shredded cheddar cheese more or less as preferred
- 1 cup bacon, cooked and crumbled pork or turkey bacon
- 1 cup smoked sausage, cooked chopped into small pieces
- 1/2 cup French fried onions optional
- 1/2 cup green chives for garnish optional
Preheat oven to 350 degrees.
Cut warm baked potatoes in half (lengthwise). Scoop out soft center of each half and drop in a medium bowl. Leave a thin wall of baked potatoes around each skin to help hold the filling.
For easy clean up, line a baking sheet with foil or parchment paper (optional). Arrange potato skins on the baking sheet. Set aside.
Use a masher or large spoon to mash together potatoes, melted butter (or margarine), sour cream, and milk. If mixture appears dry, add another 2 tablespoons of milk. Season with salt and black pepper as preferred.
Spoon or pipe mashed potato into skins. Top with shredded cheese, crumbled bacon or chopped smoked sausage. Bake at 350 degrees for 15 minutes or until warmed through and melty.
Top with chives and serve warm.