Cheesy, Creamy, Twice Baked Potatoes
photo by Junebug
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
8
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
directions
- Preheat oven to 350 degrees.
- Rub potatoes with salt.
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
- To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
- Mix with a hand mixer until well blended and creamy.
- Spoon the mixture into the potato skins.
- Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
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Reviews
-
Fabulous tasting potatoes! Easy to assemble and except for the fontina cheese it's made with ingredients I have on hand. In fact I couldn't find the fontina so I had to sub with fresh parmesan. And I omitted the bacon. But I got gigantic potatoes and baked them 90 minutes and served with a ceasar salad for a good dinner. Rita, thanks for the recipe it's going in with my keepers!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey