Sophie and Twice Baked Potatoes (by Hilary and Richard)


(This is a recipe we first discovered at a cooking class in San Francisco. These hearty potatoes go great with any roast and are easily reheated for a fabulous next day lunch!)

Twice Baked Potatoes (Serves 4 to 6)


4 large russet potatoes, about a pound each
Olive oil
1/2 cup light sour cream
1/2 cup milk (I use 1% or 2%)
2 T. butter, softened
1 T. heavy whipping cream
1 cup grated sharp cheddar
4-6 strips bacon
1/4 cup green onion
Hot sauce
Kosher salt
Freshly ground black pepper


1. Preheat oven to 400. Scrub potatoes clean and poke each in several places with the tines of a fork. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of oven. Bake potatoes for 1 hour and 15 minutes or until cooked through. (They should give a little when pressed.)

2. If you’re short on time you can bake the potatoes in the microwave. (10 minutes on high heat for 2 potatoes and 15 minutes for 4 potatoes.) The skins of microwave baked potatoes aren’t nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven for 10 minutes at 400.

3. While the potatoes are cooking, cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes or until crisp. Drain on paper towels and let cool. Crumble.

4. Allow the potatoes to cool just to touch. Slice the potatoes in half lengthwise and use a spoon to scoop out the insides, forming a potato “canoe”. Leave about ¼” of potato on the skin.

5. Place the scooped out potato, sour cream, milk, cream and butter into a large bowl. Mash with a potato masher. Mix in the remaining ingredients, reserving a little of the green onion to sprinkle on the tops of the potatoes once they are baked. Season to taste with salt, pepper and hot sauce. Spoon filling into the potato shells.

6. Heat oven to 350. Place potatoes on a roasting pan and bake 15 to 20 minutes or until they are heated through and the tops are golden brown. Garnish with reserved green onions.

Note: To make the potatoes spicier, you could add a small can of fire-roasted diced green chilies in addition to the hot sauce.

Tags: , ,