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Recipe: Twice baked potatoes

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

  1. Preheat the oven to 175C
  2. Bake the potatoes in the preheated oven for one hour
  3. Grill the bacon until brown all over, turning once
  4. Slice the bacon into small strips
  5. After potatoes are baked, allow them to cool for 10 minutes
  6. Cut the potatoes in half lengthwise and scoop out the insides into a bowl
  7. Add the sour cream, milk, salt and pepper, butter, half of the cheese and half of the spring onions
  8. Mix until creamy
  9. Spoon the mixture back into the potato skins
  10. Top with the remaining cheese, spring onions and bacon
  11. Bake for another 15 minutes

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