These twice baked potatoes have crispy skins and creamy insides. You can easily store them in the fridge and reheat them for lunch the following day.
Twice baked potatoes - makes 4
Ingredients for twice baked potatoes
- 4 large baking potatoes
- 8 slices bacon
- 8 spring onions, sliced
- 230g sour cream
- 115g grated Cheddar cheese
- 120ml milk
- 55g butter
- Salt and pepper
Method for making twice baked potatoes
- Preheat the oven to 175C
- Bake the potatoes in the preheated oven for one hour
- Grill the bacon until brown all over, turning once
- Slice the bacon into small strips
- After potatoes are baked, allow them to cool for 10 minutes
- Cut the potatoes in half lengthwise and scoop out the insides into a bowl
- Add the sour cream, milk, salt and pepper, butter, half of the cheese and half of the spring onions
- Mix until creamy
- Spoon the mixture back into the potato skins
- Top with the remaining cheese, spring onions and bacon
- Bake for another 15 minutes
