Twice Baked Potatoes
My mom's Twice Baked Potatoes a/k/a In and Out Potatoes. This recipe is the BEST! My mom used to make these when we were kids and I have never changed or altered her recipe. Even though I had a friend who would always ask why I don't put cheese in them my answer would always be the same...... I do not put cheese in them because my mom didn't and they taste perfect just the way she made them! You'll see! Honestly, they do not even need cheese! They are so creamy and buttery and just so good with all the bacon and sour cream. My little sister and I used to always call them In and Out Potatoes and actually we still do! I think that's so funny! I mean you bake the potatoes, take the potato out then put it back in so it kind of makes sense, right? Anyway, I make this dish often on holiday's and for my dinner parties when I am serving Beef Tenderloin or Prime Rib. It just goes so well. It's a little time consuming, but other than that it's pretty simple. You just want to be careful and take your time scooping the potato out of the skins so the skin doesn't tear. You can make these ahead of time, then heat in the oven when you are ready to serve. In fact, I just did this to save some time for my last dinner party. I made them the day before, put them in my baking dish, sprinkled the paprika on top and covered with foil before putting in the fridge. The day of my dinner party, I heated them in the oven for about 30-40 minutes just before we were ready to sit down to eat.
Ingredients
- 6 Large Baking Potatoes
- 1 1/2 cups sour cream
- 1 1/2 sticks of butter
- 1/2 medium onion, minced
- 5 slices of thick cut bacon, cook crisp and chopped
- Salt and pepper to taste
- Paprika for garnish
Directions
- Step 1 Preheat oven to 400 degrees
- Step 2 Scrub potatoes clean with a brush and dry with a towel
- Step 3 Place dry potatoes on a baking sheet and bake for about 1 hour and 20 minutes or until you can easily pierce halfway through with a knife
- Step 4 Cook bacon until crisp, let drain on a rack or paper towel, then chop into bite size pieces
- Step 5 Mince 1/2 of an onion
- Step 6 When potatoes are done and while still hot, using a hot pad, hold each one and cut a portion of the top off and scoop the potato into a large mixing bowl. Be careful not to tear the skin
- Step 7 Place the empty potato skins in a baking dish
- Step 8 Add the sour cream, butter, onion, bacon and salt and pepper to the mixing bowl
- Step 9 Beat on medium speed until all of the potato mixture is nice and smooth, but be careful not to over-mix. Make sure to take a break and clean the sides of the mixing bowl so everything gets mixed together well
- Step 10 Check for seasoning and adjust if necessary. You can add more salt, pepper, sour cream or butter if you prefer
- Step 11 With a large spoon, gently add potato mixture back into each potato skin so that it overflows. There will be plenty of potato to do this!
- Step 12 Sprinkle a little paprika over the top of each potato for color
- Step 13 When you are ready to re-heat, preheat the oven to 350 degrees and bake for about 30-40 minutes, un-covered
