Ultimate Twice Baked Potatoes
I was making pork chops and roasted tomatoes for dinner, so I paired them with these ultimate twice-baked potatoes filled with cheese, bacon, green onions, sour cream, and caramelized onions, then topped with crispy fried onions. This is one of my kids’ favorite side dishes, and they get requested often, especially when I make pork chops or steak. These potatoes take extra time to prepare, but they are worth the effort.
Ultimate Twice-Baked Potatoes
Ingredients:
- 4 large Idaho russet potatoes, cleaned
- 4 tbsp butter, (divided)
- 1 yellow onion, diced
- Sea salt and freshly cracked pepper, to taste
- 1 cup of sharp cheddar, shredded (divided)
- ½ cup sour cream, or more to taste
- ¼ cup cooked bacon, crumbles
- 2 green onions, sliced
- Crispy onions, to taste
How to Make Ultimate Twice-Baked Potatoes
Preheat the oven to 375 degrees.
Wash the potatoes, then poke holes throughout them with a fork or knife. Â Place in the oven and bake for 60 minutes, or until fork-tender and cooked through. Â Remove from the oven and let them cool, but don’t turn off the oven.
Make the caramelized onions while the potatoes are baking. Place one tablespoon of the butter in a skillet over medium heat.  Add the diced onions and cook, stirring often, for 30-45 minutes, or until caramelized and golden brown. Side Note: If the skillet gets dry, add a tablespoon of water or two to prevent the onions from burning. Season with sea salt to taste, then remove from the skillet and set aside.
When potatoes are done cooking, allow them to cool for about 10 minutes.
Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl; set the empty potato halves on a baking sheet.
Add 3/4 cup of the cheese, sour cream, bacon, caramelized onions, green onions, butter, sea salt, and freshly cracked pepper, to taste.
Mix thoroughly, then divide the potato mixture evenly between all eight of the potato skin halves, or discard a couple of the halves and create six heaping potato halves. Sprinkle the tops of each potato equally with the remaining cheese and some crispy fried onions, to taste.
Place into the oven and bake for 20-25 minutes. Serve immediately. Enjoy.
Equipment
Ingredients
- 4 large Idaho russet potatoes cleaned
- 4 tbsp butter (divided)
- 1 yellow onion diced
- Sea salt and freshly cracked pepper to taste
- 1 cup of sharp cheddar shredded (divided)
- ½ cup sour cream or more to taste
- ¼ cup cooked bacon crumbles
- 2 green onions sliced
- Crispy onions to taste
Instructions
- Preheat the oven to 375 degrees.
- Wash the potatoes, then poke holes throughout them with a fork or knife.
- Place into the oven and bake for 60 minutes, or until fork-tender and cooked through.
- Remove them from the oven and let them cool, but don't turn off the oven.
- Make the caramelized onions while the potatoes are baking.
- Place 1 tablespoon of butter in a skillet over medium heat. Add the diced onions and cook, stirring often, for 30-45 minutes, or until caramelized and golden brown.
- Side Note: If the skillet gets dry, add a couple of tablespoons of water to prevent the onions from burning.
- Season with sea salt to taste, then remove from the skillet and set aside.
- When potatoes are done cooking, allow them to cool for about 10 minutes.
- Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl; set the empty potato halves on a baking sheet.
- Add ¾ cup of the cheese, sour cream, bacon, caramelized onions, green onions, butter, sea salt, and freshly cracked pepper, to taste.
- Mix thoroughly, then divide the potato mixture evenly between all eight of the potato skin halves, or discard two of the halves and make six heaping potato halves.
- Sprinkle the tops of each potato equally with the remaining cheese and some crispy fried onions, to taste.
- Place into the oven and bake for 20-25 minutes. Serve immediately. Enjoy.
o my…these twice baked potatoes look fanfreakingtastic!
We rarely make these but I love them and yours look super good especially with the addition of the onions.
Mmm – delicious way to fix potatoes.
I have to do these Pam, my daugther and my son love potatoes and I remember my mom mad some potatoes like these in oven. Thanks by the recipe!
ultimate, for sure! this is definitely the most decadent way to eat potatoes. 🙂