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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
minutes
Cook Time
5
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
-6
Calories
Author
The Gracious Wife
Ingredients
4-6
baking potatoes
washed and patted dry
1
tablespoons
olive oil
¼
cup
butter
softened
¼
cup
sour cream
¼
cup
milk
1
tablespoon
Dijon mustard
1 ½
cups
shredded cheddar
divided
⅓
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 ½ cup cheddar.
Bake at 400° for about 5 minutes, or until heated through and cheese is melted.