Cheesy, Creamy, Twice Baked Potatoes

⏱ 100 mins 🍽 8 serving(s) 🏷 Pork

These decadent twice baked potatoes are packed with a rich, creamy filling made from the scooped potato flesh, sour cream, heavy cream, butter and a blend of cheeses. The hollowed skins are stuffed with this mixture, then topped with more cheese, green onions and crispy bacon before a final bake. They are incredibly filling, with a vegetarian adaptation available by omitting the bacon. The total preparation and cooking time is 100 minutes, yielding eight substantial servings.

Cheesy, Creamy, Twice Baked Potatoes

Ingredients

  • 4 large baking potatoes, almost 1 pound each scrubbed
  • sea salt, for rubbing on skins before baking
  • 8 slices bacon, about 1/3 pound
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounces cream cheese
  • 1/4 lb Fontina cheese, finely cubed
  • 1/8 cup romano cheese, finely grated
  • 1/2 cup shredded cheddar cheese
  • 4 green onions, sliced, divided

Method

  1. Set your oven to heat to 350 degrees.
  2. Coat the potato skins by rubbing them with sea salt.
  3. Place the potatoes in the hot oven and bake them for 1 hour.
  4. While the potatoes bake, arrange the bacon slices in a large, deep skillet.
  5. Fry the bacon until it is browned all over.
  6. Transfer the bacon to drain, then crumble it and leave it to one side.
  7. Once baked, let the potatoes stand to cool for 10 minutes.
  8. Cut each potato in half lengthways and carefully scoop the soft interior into a large bowl, keeping the empty skins.
  9. Into the bowl with the potato, add the sour cream, heavy cream, butter, salt, pepper, half of the sliced green onions and all the cheeses except for 1/4 cup of the cheddar.
  10. Use a hand mixer to combine everything until smooth and creamy.
  11. Divide the creamy potato mixture between the reserved potato skins.
  12. Finish each potato half with the saved 1/4 cup cheddar, the remaining green onions and the crumbled bacon.
  13. Return the filled potatoes to the oven and bake them for another 15 minutes.

Nutrition (per serving)

Sodium503100 mg

Recipe details

CategoryPork
AuthorRita1652