Creamy Twice Baked Potatoes

Did you ever love a certain food so much that just the thought of it made your eyes light up? For me, that’s Creamy Twice Baked Potatoes. And what about if that favorite food right was right in front of you but could not eat it? Well, it happened to me! How can this be? Perfectly baked potatoes, engulfed with creamy and gooey goodness along with flavorful bits of bacon — it’s there for the taking, ready for you to eat, and you can’t. What’s up with that??


You see when I was 10 years old I had my tonsils taken out. While I was home recovering, my parents had a dinner party, and my mom made her famous twice baked potatoes. Even though I was not supposed to eat any solid food, I had to try these incredible potatoes; I could not resist their stare, even under doctor’s orders! But only after one tiny little bite, I had to stop, as the sheer pain of the potatoes with crispy bacon sliding down my throat was unbearable. So there I was, lying in bed trying to feel better after my surgery by slowly eating something I loved, and all I could do was look at that sumptuously beautiful potato and cry. But you don’t have to! Make these comforting Creamy Twice Baked Potatoes today and you’ll be happy and warm in no time!


Creamy Twice Baked Potatoes
(adapted from my mom’s recipe)

3 medium-large russet potatoes
Vegetable oil
1/4 cup butter, melted
1/2 cup sour cream
1/2 cup heavy cream
1 cup shredded cheddar/jack cheese combination
2 strips bacon, cooked and crumbled
2 tablespoons chopped chives (plus more for garnish)

Position the rack in your oven to the center and pre-heat to 400 degrees. Wash and dry the potatoes, then pierce several times with a fork and brush lightly with vegetable oil. (I actually pour the oil in the palm of my hand and then rub the potatoes with my hands.) Place potatoes directly on the rack and bake for about 1 hour or until fork tender. Remove from the oven and cool slightly. Turn down your oven to 350 degrees.

Cut each potato in half and set inside of a baking dish. With a spoon gently scoop out the cooked potato flesh, leaving enough to keep the skin intact, and place in a large bowl. Add the melted butter and sour cream to the potato flesh and stir until combined, then slowly add the heavy cream while mixing, until you get the texture/consistence you like. Add the 1/2 cup of cheese, crumbled bacon and chopped chives and mix until combined. Fill up the potato skins with the potato mixture, sprinkle the tops with the remaining cheese and bake for about 30 minutes.

Before serving, sprinkle with some chopped chives and enjoy with your favorite entrée. Or you can serve these Creamy Twice Baked Potatoes as a main dish served with a fresh salad! Now eat up while you can!



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