Twice Baked Potatoes
Recipe - Knollwood
Twice Baked Potatoes
Prep Time60 Minutes
Servings8
Cook Time20 Minutes
Ingredients
4 Wild Harvest Organic Russet Potatoes
4 tablespoons Wild Harvest Organic Butter, cut into small pieces
1 teaspoon kosher salt
Black pepper to taste
1/2 cup Wild Harvest Organic Whole Milk
1/2 cup sour cream
6 pieces of bacon, cooked and crumbled, divided
1 cup Wild Harvest shredded Sharp Cheddar Cheese, divided
1/4 cup chopped chives, divided
1 Wild Harvest Organic Red Onion, finely diced
Directions
- Preheat oven to 400˚F. Line a sheet pan with aluminum foil or parchment paper and set aside.
- Wash potatoes well, dry and poke several holes in each potato. Place on sheet pan and bake for 45 minutes-1 hour, until fork tender all the way through.
- Let cool until the potatoes are cool enough to handle, then slice each potato in half lengthwise. Scoop out most of the potato flesh, leaving a ¼” border around the edges and bottom of the potato.
- Return the potato shells to the baking sheet. Bake for 10 minutes to crisp up the edges.
- Transfer potato flesh to a mixing bowl. Mash well. Add in half of the butter, all of the salt, pepper, whole milk and sour cream. Stir or mix well. Stir in half of the crumbled bacon, half of the cheese, and half of the chives.
- Fill each potato boat with mashed potato filling.
- Top with remaining cheese, bacon, chives and chopped red onion. Turn oven to broil and broil for 3-5 minutes, until topping is golden brown is melty.
60 minutes
Prep Time
20 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Wild Harvest Butter, Organic, Salted, 16 Ounce
$7.29$0.46/oz
Essential Everyday Kosher Salt, Coarse, 48 Ounce
$5.19$0.11/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.39$1.13/oz
Wild Harvest Whole Milk, Organic, 0.5 Gallon
$3.49 was $3.99$6.98/gal
Essential Everyday Sour Cream, 16 Ounce
$2.29$0.14/oz
Essential Everyday Bacon, Hardwood Smoked, 16 Ounce
$5.99$0.37/oz
Wild Harvest Cheese, Organic, Sharp White Cheddar, 8 Ounce
$5.19$0.65/oz
Wild Harvest Red Onions, Organic, 32 Ounce
$4.99$0.16/oz
Directions
- Preheat oven to 400˚F. Line a sheet pan with aluminum foil or parchment paper and set aside.
- Wash potatoes well, dry and poke several holes in each potato. Place on sheet pan and bake for 45 minutes-1 hour, until fork tender all the way through.
- Let cool until the potatoes are cool enough to handle, then slice each potato in half lengthwise. Scoop out most of the potato flesh, leaving a ¼” border around the edges and bottom of the potato.
- Return the potato shells to the baking sheet. Bake for 10 minutes to crisp up the edges.
- Transfer potato flesh to a mixing bowl. Mash well. Add in half of the butter, all of the salt, pepper, whole milk and sour cream. Stir or mix well. Stir in half of the crumbled bacon, half of the cheese, and half of the chives.
- Fill each potato boat with mashed potato filling.
- Top with remaining cheese, bacon, chives and chopped red onion. Turn oven to broil and broil for 3-5 minutes, until topping is golden brown is melty.