Twice-baked potatoes make for an easy side dish. Just cook the spuds until tender, cut in half, and hollow them out like potato skin boats. Load the savory filling inside and broil to create bubbly, melted cheese tops that you can sprinkle with crispy bacon and green onions.
I’m going to show you how to take a simple potato side dish and elevate the flavor of each serving by twice-baking it. The extra step allows you to create a concentrated flavorful filling which then gets topped with cheese and garnish. If you’ve never tried this recipe before, you’re in for a treat, and guests will be delightfully impressed.
Over the course of many experiments, I found the recipe for perfectly baked potatoes which I use as a guide for this recipe. After the first initial bake, the inside flesh is scooped out and later combined with a mixture of sour cream, butter, milk, bacon, and green onions
Potato selection
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I could eat this all the time and still love it. It’s seriously amazing!
My hubby’s always hankering for this, so I whip it up almost every week
a good soup!!! This is called Creamy Cajun Chicken & it tastes as good as it smells in the crockpot!!!
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Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!.
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