The Best Twice-Baked Potatoes

I was always intimidated by twice-baked potatoes – I thought they were hard to make! I was wrong and I am so glad I took my chances and tried these out. They are delicious and not difficult at all!


6 medium baking potatoes
2 tablespoons vegetable oil
1 1/2 teaspoons kosher (coarse) salt
1/2 cup cream cheese spread
1/4 cup butter, softened
1/3 cup milk
1 cup shredded sharp Cheddar cheese (4 oz)
6 slices bacon, crisply cooked, crumbled
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper


Heat oven to 425° degrees Fahrenheit.

Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes.

Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.

Reduce oven temperature to 350°F.

Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Set aside.

Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed.

Stir in cheese, bacon, onions, table salt and pepper …

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