This year for Valentine’s Day we had decided early on that we were going to stay home and not fight the crowds. I decided to have steaks with my Steakhouse Rub on them. I asked Ron what he wanted for a side dish and he said, “Twice baked potatoes.” Normally we buy the pre-made frozen twice baked potatoes but we are getting away from pre-made foods so I decided to make them from scratch.
I always find it funny that Ron likes twice baked potatoes because he dislikes baked potatoes, loaded or plain. Can anyone explain that to me? No? Ok, I didn’t think so.
It is very easy to make twice baked potatoes from scratch. Basically you bake the potatoes, scoop out the inside, mix it with chopped up bacon, cheese, milk, salt, pepper, and butter. Scoop the mixture into the potato skin and bake some more. Easy peasy right? Not so easy for me because there are 2 things in this world I can never cook right bacon and rice. Thankfully Ron is great at cooking both.
I was determined to cook the bacon for Ron for our Valentine’s Day dinner. For me it was an Act of Service for him and if you read about the Love Nudge App,you know that Ron’s love language is Acts of Service and I am working harder to speak his language to him. Unfortunately, I failed, again. The bacon was half burned and half raw! I had to call Ron to come make the bacon…again. Thankfully the rest of the recipe was easy.
Twice baked potatoes are easy to make and add a nice upgrade to any meal.
- 2 large russett potatoes
- 1/4 tsp olive oil
- 1/2 tsp sea salt optional
- 4 slices bacon
- 1/4 cup milk
- 2 TBS butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup shredded cheddar jack cheese divided
- 1/4 cup sour cream
- 1/2 tsp chives optional
Preheat oven to 400°F.
Scrub potatoes. Coat potatoes with olive oil and sea salt. Wrap potatoes in aluminum foil, place on oven rack and bake for 1 hour.
While potatoes are baking cook bacon. Allow bacon to cool then cut into small strips.
When potatoes are baked and you can easily poke them with a fork, remove from oven. Allow to cool for 10 minutes. Reduce oven temperature to 350°.
Unwrap the potatoes and cut them in half lengthwise.
Using a spoon, or cookie scoop remove the inside of the potato and place it in a mixing bowl. Make sure you leave a 1/4 inch rim around the potato for stability. Repeat with all of the potato halves.
Place the potato skin bowls on a baking sheet or pan.
In the bowl with the potato add milk, butter, slat, pepper, and 1/2 cup of cheese.
Mix well using a hand mixer. Then fold in bacon pieces.
Scoop the potato mixture back into the potato skins. Top with remaining 1/4 cup cheese.
Bake at 350° for an additional 15 minutes.
Serve with a dollop of sour cream and chives if desired.
This recipe serves 2 people, 1 whole potato each. It can easily be doubled or tripled to feed more people.
This recipe was so easy to make, I’ll be doing it again soon! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!