The Pioneer Woman Tasty Kitchen
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Twice Baked Potatoes

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Level: Easy

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Description

These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.

Ingredients

  • 4  Russet Potatoes
  • ⅓ cups Sour Cream
  • 2 Tablespoons Butter
  • ⅔ cups Shredded Monterey Jack & Cheddar Cheese Blend
  • 1 cup Shredded Cheddar, Divided
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Milk
  • 2 slices Crispy Cooked Bacon, Chopped, For Topping
  • 1  Scallion, Sliced Thin, For Topping
  • Chopped Chives, For Topping (optional)

Preparation

Preheat oven to 375°F. Bake potatoes for 45–60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.

In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper, and milk.

Cut 1/4 inch off the top of the potato, creating a opening. Gently scoop out cooked potato, leaving 1/3 inch shell all the way around. Add scooped-out potatoes to the bowl with the other ingredients and use a handheld mixer to blend until smooth. The amount of milk may vary slightly so add a little at a time until mixture is creamy.

Scoop mixed potatoes back into the shells. Top with a sprinkle of remaining cheddar cheese. Bake at 375°F for 15–20 minutes. Remove from oven and top with bacon, scallions and chives.

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