Twice Baked Potatoes
What I love about twice baked potatoes, is that you can not only have these as a side dish, but also serve as supper itself. The potatoes can also be baked ahead of time, and fished up ahead of time for a weeknight meal.
  • 5 baking potatoes
  • olive oil or vegetable oil
  • 8-10 slices of bacon
  • 3 cloves garlic
  • 1 small onion (about ⅓ c)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp oregano
  • 1 tsp parsley
  • 1 c sour cream
  • 2¼ c colby-jack or sharp cheddar cheese, shredded (divided)
  1. To begin, wash your baking potatoes. Dry them off and poke a few times with a fork. Rub the skins with a little olive or vegetable oil, and bake on a baking sheet for about and hour at 375 degrees, or until a knife inserted in the center can go in easily. Once they are done baking, remove them from the oven and cut them in half to let them begin cooling. In a skillet, cook the slices of bacon that have been diced. Sauté these until nice and crispy. remove to a paper towel line plate. Reserve about ¼ cup of the bacon drippings in the skillet.
  2. Mince the garlic, and finely dice a small onion. Sauté the garlic and onion in the bacon drippings until tender and slightly golden. Meanwhile scoop the insides of the potatoes out into a bowl. Leave about a ½ inch layer of potato in the skin. Once you have scooped out all of the potatoes, lightly brush olive oil on the inside and outside of all of the potatoes.
  3. To the potatoes in the bowl, add the sour cream, salt, pepper, oregano, and parsley. Add in the sautéed garlic and onions (with the drippings that are in the skillet) and using a potato masher, mash this all together. Stir in 1½ cup shredded colby-jack or sharp cheddar cheese. Spoon the filling back into the potatoes skins. Top with the crispy bacon and some more shredded cheese. Bake these for 20-25 minutes at 350 degrees or until the cheese is melted and slightly golden.
  4. Enjoy!
Recipe by Cosmopolitan Cornbread at