This twice baked potatoes recipe is a show stopper. People go nuts over them whenever I make them. I will show how to make them all in Dutch ovens, but if you want to cheat a little, just bake the potatoes in your own oven ahead of time in aluminum foil. This recipe will feed 16 people and take 2 – 16” ovens to cook them. You could divide the potatoes in as many oven sizes as you have or simply make less of them if you like. It only takes one 16” for the first baking – the rest are for the twice baked part. Here we go.
- 8 oblong shaped baking potatoes
- 1 8 oz. container of sour cream
- ½ lb. salted butter, melted
- 2 bundles green onions
- 2 lbs bacon, cut into small pieces and cooked
- 1 ½ cups shredded parmesan cheese
- 3 cups shredded cheddar cheese
- Garlic powder to taste
- Salt to taste (don’t over salt, you have cheese and bacon that will help with that!)
- Pepper to taste
Place the lid on the oven and cook at 350° for 1 ¼ hours using even heat. Rotate the lid every clockwise and rotate the Dutch oven counterclockwise every 15 minutes. Half way through the baking time, flip each potato over to ensure even cooking. When the potatoes are done, cut the potatoes in half longwise using a sharp knife and set aside to cool a bit. Once they are cool enough to not burn your hands, carve out the insides of each potato half with a spoon. Place the meat of each potato into a large mixing bowl. With all 16 halves hollowed out, set the outer shells aside to use later.
Dice up the green onions. Sauté the onions in a Dutch oven of any size using ½ a cube of butter. Add all the onions and the butter to the mixing bowl containing the potato you scooped out of the outer skins. Now add the rest of the butter, sour cream, parmesan cheese and all spices. Mix together well, mashing the potatoes as you do so.
Next, stuff the potato skin shells with the potato mixture. You will have enough to slightly mound the potatoes in the shells. Place all the potatoes into the Dutch ovens (this will take twice the oven space you used on the original baking).
Bake the potatoes at 350° again for 30 minutes. Once the 30 minutes is done, sprinkle the cheddar cheese over each potato evenly, and sprinkle the bacon bits on top of the cheese. Bake for another 5 minutes. These are just plain awesome! Enjoy.