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Ultimate Twice Baked Potatoes

Ultimate Twice Baked Potatoes

I was making pork chops 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 may take longer to make but they are worth the extra effort.

Ultimate Twice Baked Potatoes

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.  Place into the oven and bake for 60 minutes, or until fork-tender and cooked through.  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 potatoes halves on a baking sheet.  Add 3/4 cup the cheese, sour cream, bacon, caramelized onions, green onions, butter, sea salt, and freshly cracked pepper, to taste. Mix thoroughly then you can either divide the potato mixture evenly between all eight of the potato skin halves or discard a couple 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.

Ultimate Twice Baked Potatoes

Place into the oven and bake for 20-25 minutes. Serve immediately. Enjoy.

Ultimate Twice Baked Potatoes

Ultimate Twice Baked Potatoes

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Sides
Servings: 6 -8
Author: Pam - For the Love of Cooking

Ingredients

  • 4 large Idaho russet potatoes cleaned
  • 4 tbsp butter (divided)
  • 1 sweet yellow onions 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 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 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 potatoes halves on a baking sheet.
  • Add 3/4 cup the cheese, sour cream, bacon, caramelized onions, green onions, butter, sea salt, and freshly cracked pepper, to taste.
  • Mix thoroughly then you can either divide the potato mixture evenly between all eight of the potato skin halves or discard a couple 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.
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