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Twice Baked Potatoes, Easy and Delicious

March 11, 2019 by Becky Spoon

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Twice Baked Potatoes
Twice Baked Potatoes

I can’t make twice baked potatoes without thinking of a lifelong friend of mine. She and I would cook together every weekend – actually much more than that. Jan would make baked potatoes and add lemon pepper, cheese, and green onions, I think? They were delicious, and since then I always add lemon pepper because I loved her baked potatoes so much! These are loaded with other goodies, and of course lemon pepper. The lemon pepper makes these potatoes.

Twice Baked Potatoes
Twice Baked Potatoes

These twice baked potatoes are loaded with roasted garlic, green onions, various spices, sour cream, lemon pepper, fresh jalapenos, cheese, topped with bacon bits and green onions! I used a medium cheddar this time, but I’ve used many different kinds of cheese in this recipe.

Twice Baked Potatoes
Twice Baked Potatoes

I used large russet baking potatoes for this recipe. You could use a medium-size russet, but I do like the russet because they are less likely to tear while you are removing the potato. There are other great potatoes, but like a Yukon Gold, their skins are so thin, they aren’t my first choice.

Wondering which potato is the best for certain recipes, like mashing or french fries? Here’s a link that describes the best use for each type of potato. https://www.tasteofhome.com/article/what-types-of-potatoes-are-best-for-which-recipes/

These potatoes are the perfect side dish for my grilled steak. Here’s the recipe: http://www.the2spoons.com/lucies-oh-so-good-easy-steak-on-the-grill/

Twice Baked Potatoes

Twice Baked Potatoes

Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 Large Russet Baking Potatoes, baked until fork tender Bake the potatoes salted and oiled with no foil
  • 4 green onions, diced, saving a little for garnish
  • 1 tsp roasted garlic
  • 4 tbsp sour cream
  • 1 tsp lemon pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp jalapeno, finely chopped (optional)
  • 1/4 tsp black pepper
  • 1 cup grated cheese of your choice, reserving a little to top the potatoes
  • 2 slices bacon, cooked and chopped for garnish

Instructions
 

  • As noted in the ingredients, do not wrap your potatoes in foil, instead rub them in oil and salt them and place on a sheet pan and bake until fork tender. Then remove the potatoes from the oven and leave your oven on.  With your potatoes laying lengthwise slice a top portion of your potatoes (Not halfway down, maybe 1/4 down) and scoop out into a bowl your potato from that slice and from the entire potato, being careful not to break the skin. Place your potatoes back into the oven for maybe 10 minutes or so allowing them to dry out a little in the pulp portion and the skins crisp up a little, kind of like potato skins.
    Add all the ingredients to the potatoes, mashing and combining.  Remove the potato skins from the oven and load the potatoes with the mixture, top with a little cheese and place back into the oven until cooked through and the cheese on top has melted, maybe 10 or 15 minutes, making sure your cheese does not brown.  Garnish with sliced green onions and chopped bacon.  


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Filed Under: Side dish Tagged With: baked potato, easy, Easy Side Dish, potatoes, side dish, twice baked potato

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