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
- 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
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.