In honor of Father’s day, I wanted to post a recipe that satisfies half of the manly ‘meat and potatoes’ stereotype. This Sunday, we will have our families over and serve this exact dish, along with some nice steaks and other fatherly favorites. I normally don’t post recipes without photos, but I wanted to share a yummy idea in case you’ve been scratching your head for what to make to celebrate the men in your life (and I promise pictures will be posted as soon as my latest batch are complete). You can prepare these Twice Baked Potatoes ahead of time and then pop them in the oven to finish them off- any leftovers will freeze and reheat well too!
Print Recipe Here
You can change up the fillings for these potatoes to make a vegetarian version or try something more elaborate like crab meat or lobster
Prep time: 30 minutes
Cook time: 1 1/2- 2 hours
- 5 lbs Large Potatoes (any type good for baking i.e. Idaho)
- Olive Oil
- 2 Cups Light Sour Cream
- ½ Cup Fat Free Milk
- 3 Tbs Light Cream Cheese
- 1 ½ Cups Bacon Crumbles or Bits
- 2 Cup of Shredded Cheese (Cheddar or similar)
- 6 Green Onions stalks, chopped
- 2 Tbs Butter
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Lightly coat potatoes with olive oil and salt and bake for 1- 1 ½ hours (Skin should get slightly crisp and easy to slice through). Cool potatoes for at least 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl keeping skins intact- leaving a thin layer of potato will help to keep skin in one piece. Lay skins on baking sheet.
- Add sour cream, milk, bacon, green onions, and half of cheese to bowl and mix until smooth (just as you would mashed potatoes)
- Fill each potato skin with mixture and the sprinkle on the leftover cheese on top.
- Bake for another 20 minutes, until cheese is melted.Garnish with green onions and serve with additional Sour Cream or Ranch if desired.
Makes approx 24 portions.