Published
If we know one thing, it's that you NEED Ree's Twice-Baked Potatoes in your life.
Subscribe to Food Network:
Get the recipe:
Twice-Baked Potatoes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more :
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online:
Subscribe to Food Network:
Get the recipe:
Twice-Baked Potatoes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more :
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online:
- Category
- Food
Sign in or sign up to post comments.
Be the first to comment
Up Next
Autoplay
-
05:07
The Pioneer Woman Makes Strawberry Ice Cream | Food Network
-
01:45
Alton Brown Makes a Perfect Baked Potato | Food Network
-
04:34
The Pioneer Woman Makes Roasted Garlic and Four-Cheese Pull-Apart Bread | Food Network
-
01:51
Tyler's 5-Star Mashed Potatoes | Food Network
-
02:46
The Pioneer Woman Makes Spicy Pop Pulled Pork | Food Network
-
05:10
The Pioneer Woman Makes Flank Steak and Waffle Hash Browns | Food Network
-
13:24
The Pioneer Woman's Top 10 Recipes of All Time | Food Network
-
03:00
The Pioneer Woman Makes Zucchini Caprese Sliders | Food Network
-
03:32
Giada Makes Baked Mushroom Rigatoni | Food Network
-
03:16
The Pioneer Woman Makes Pressure Cooker Pulled Pork Sandwiches | Food Network
-
04:08
The Pioneer Woman Makes Glazed Doughnuts | Food Network
-
04:23
The Pioneer Woman Makes Orange Chicken
-
04:29
The Pioneer Woman Makes a Shrimp Caesar Salad | Food Network
-
03:07
Molly Yeh Makes Baked Challah French Toast | Food Network
-
12:36
Grad-Party Eats: Mini Sloppy Joe Baked Potatoes + Rosé Gummies | Food Network
-
02:50
The Pioneer Woman Makes Fried Chicken | Food Network
-
03:30
The Pioneer Woman Makes a Frozen Tiramisu Cake | Food Network
-
04:59
Dauphinoise Potatoes - Gratin Potatoes - Baked Creamy Potatoes - Scalloped Potatoes
-
05:15
The Pioneer Woman Makes Shrimp Tacos | Food Network
-
05:05
The Pioneer Woman Makes Macaroni and Cheese | Food Network
-
00:52
Hasselback Sweet Potatoes | Food Network
-
04:12
The Barefoot Contessa Makes Crusty Baked Potatoes with Whipped Feta | Food Network
