Twice Baked Deviled Potatoes recipe - Named after their eggy-likeness, these Twice Baked Deviled Potatoes are tangy baked potatoes, whipped, and oven-baked to golden perfection. Yummy and easy potato side dish recipe!
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Twice Baked Deviled Potatoes

Named after their eggy-likeness, these Twice Baked Deviled Potatoes are tangy baked potatoes, whipped, and oven-baked to golden perfection.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 -6
Author The Gracious Wife

Ingredients

  • 4-6 baking potatoes washed and patted dry
  • 1 tablespoons olive oil
  • 1/4 cup butter softened
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups shredded cheddar divided
  • 1/3 cup crumbled bacon
  • 3 green onions sliced
  • Salt and pepper to taste

Instructions

  • Prick the outsides of potato with a fork. Brush the outside of the potatoes with olive oil and sprinkle with salt.
  • Microwave or bake until tender (about 5 minutes on each side in the microwave or about 50-60 minutes in the oven at 425°).
  • When potatoes are tender, gently scoop out pulp and place in a large mixing bowl. Set aside the potato skins.
  • Mash potato pulp with a potato masher, slightly.
  • Add milk, butter, and sour cream, and continue mashing until smooth.
  • When potatoes are smooth, add Dijon mustard and stir to combine.
  • Add 1 cup cheese and remaining ingredients to potato mixture and fold in.
  • Spoon or pipe the mashed potato mixture back into the potato skins.
  • Place on a baking sheet or in a baking sheet and top with the remaining 1/2 cup cheddar.
  • Bake at 400° for about 5 minutes, or until heated through and cheese is melted.