These are so good!
I love potatoes anyway you cook them. They have been a favorite of mine since childhood. I grew up in a very small town in south Georgia where my grandparents had a big farm. They had what all farms had back then, chickens, horses, cows, and pigs . They had a smoke house, a sugar cane mill to make syrup and a well. They grew everything peanuts, cotton, corn, watermelons, peas, beans, potatoes, okra, cucumbers, tomatoes, turnips,and the list goes on. And get this they also had a big underground bomb shelter. Go figure!!
Every Wednesday after school we would visit my grandparents. Usually I would take a friend. Bomb shelters make great playhouses. Whatever my grandmother had cooked for lunch that day we would have for an afternoon snack (meal). She always made potatoes, just plain boiled potatoes. They were so good. They were seasoned with lots of love and I am sure butter. Okay, enough about why I love potatoes.
This is a great stuffed potato recipe that I have adapted from my friend Cile. It is a favorite of ours especially when we are grilling. It is easy and very flavorful.
I have to get on my soapbox here. PLEASE don’t wrap up potatoes in foil to bake. When you do that the pulp is slick, gummy and turns a dark color. It also takes forever because you are steaming them . Just wash the potatoes good and put them in a 425 degree oven. Most of them including the great big Idahoes will take an hour or a little more. I’m telling you they will be so fluffy, billowy, soft and a beautiful pristine white when you pop them open. You’re going to say WOW!
Place in 425 degree oven for about an hour or more until soft
While they are still hot cut the top 1/4 off of the top of the potato. Scoop out the cooked potato. Place in a mixing bowl.
Scoop out baked potatoes and place in bowl
Heat about 1/2 of milk and 1/4 stick of butter just until warm. By the way this recipe can be doubled.
Heat 1/2 cup milk with 1/4 cup butter until warm
Add milk and butter to the potatoes. You may have to add more or less milk depending on the size of the potatoes.
Next add 1/2 cup of sharp cheddar, 3 slices of bacon cut into bits, and 2 tops of green onions sliced. I pulled the cheese and the bacon out of the freezer.
add 1/2 cup cheese, 3 slices of bacon bits, and green onions
Mix
Ready to stuff the shells
Put the mixture in the shells and bake for about 20 min. if you can wait that long!
Cile’s Twice Baked Potatoes ( This is the doubled recipe)
- 8 medium baking potatoes
- 1 cup milk heated
- 1/2 cup butter heated with milk
- 1 cup grated sharp cheese
- salt and pepper
- 2 sliced green onions
- 6 slices of bacon bits
Bake potatoes at 425 degrees for about 1 hour or until they are soft. Cut 1/4 of top from potato and scoop pulp into a mixing bowl. Heat milk and butter until warm. Add to pototatoes. Add remaining ingredients. Mix. Stuff potato mixture into shells. Bake at 325 degrees for about 20 min.
Enjoy!
The Teacher Cooks
The Teacher Cooks 
I know what I am making for dinner tonight.
looks yummy
These look great. Nothing beats twice baked potatoes. Great recipe!
wooow. and to think i only use my mixer for baking… this looks fantastic.
I have asked my wife to try these this weekend. I will let you know how good they are.
Thanks!!
i lovee potatoes there my favorite! these looks so good!
this looks so amazing 🙂
I didn’t know that wrapping potatoes in foil to bake will cause them the pulp to be slick, gummy and dark. My mom does that all the time.
I did not know that putting potatoes in foil can cause the pulp to be gummy and dark colored. My family always wrap our potatoes in foil.
I learned not to wrap the potatoes in foil when you cook them in the oven!
I learned that you have to add morre or less milk depending on the size of the potatoes 🙂
Our family always wraps potatoes in foil, so I am suprised that it makes the pulp sticky and gummy. Next time I will have to tell my mom not to wrap them! Thanks for the information!
I’ve learned from this recipe that theres alot of steps! but i could easily make this
i learned that the cheese, bacon, and onions added on top of the twice baked potatoes add a good flavor to it.
I learned that bacon tastes phenomenol in potatoes.
i learned that when you cook potatoes in the oven not to wrap them in foil
I learned to add more or less milk depending on the size of the potatoes.
I didn’t know your not supposed to wrap them in foil when you cook them…I’ll have to stop doing that.
I never knew that you shouldn’t wrap potatoes in aluminum foil!
Pretty interesting that you don’t use aluminum foil.
i learned that its helps to have the right kitchen utensil for the job especially for this
I had no idea that you cou;d bake potatoes twice without frying them to be honest. I’ll have to learn how to cut the potatoes just right so that I can stuff them.
i’ve learned how to make twice baked potatoes.
I learned that using foil to bake the potatoes takes longer than not wrapping them.
Well I definitely learned that potatoes can be baked more than once.
I thought that much cooking would dry out potatoes
i learned that your ar not suppose to.. wrap the potatoes in foil to bake, because the pulp is slick, gummy and turns a dark color. && that it takes a really long time to cook because your steaming them.
hey,
my sister makes this all the time it is really good
i didnt know you werent supposed to wrap them in foil.
these are so good!i didn’t know that you wrap them in foil!
I didn’t know that it was a bad thing to wrap your potatoes up in foil! I’ve always wrapped them in foil!
i agree with carley, i didnt know it was a bad thing to wrap the potatoes in foil.
The size of the potato can be important to the recipe.