Twice Baked Russet Potatoes Recipe
If you use a mixer instead of using a potato masher you can get fluffy whipped potatoes.
Twice baked russet potatoes recipe. Preheat oven to 375 degrees f. Preheat the oven to 400 degrees f. Pierce each potato in a couple spots with a fork and continue to bake.
Pierce the center of each potato with a knife and place on a baking sheet. Slice potatoes in half lengthwise and scoop the flesh into a large bowl. Scrub and rinse potatoes clean and pierce potatoes several times on each side with a fork.
Rub each potato all over with half of the oil 2 tablespoons between 6 potatoes. Transfer potatoes to a cutting board and cut in half. How to make twice baked potatoes preheat oven and prep potatoes.
Using a spoon gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Pierce potatoes with fork. 3 when potatoes are cool enough to handle cut lengthwise in half.
To the potato flesh add sour cream milk butter salt pepper 1 2 cup cheese and 1 2 the green onions. Rub each potato with 1 teaspoon of oil and prick the top with a fork. Back to twice baked potatoes.
Once baked the potato flesh is whipped with sour cream until smooth then piled back into the skins and finished with bacon and melted cheddar. Tips for perfect twice baked potatoes. Mix with a hand mixer until well blended and creamy.