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Twice Baked Potato Recipe Pioneer Woman

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Oh y'all don't even know how much I love me some twice baked potatoes! And when I stumbled upon this recipe from The Pioneer Woman, I knew I had to give it a try. And let me tell you, it did not disappoint! These potatoes are oh so creamy and cheesy, with just the right amount of spices. You will not be able to resist going back for seconds.

Twice Baked Potatoes Ingredients:

  • 4 large baking potatoes
  • 8 tablespoons butter
  • 1 cup grated cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 green onions, thinly sliced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled

Twice Baked Potatoes Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Wash and scrub the potatoes, then prick them all over with a fork. Place them on a baking sheet and bake for 1 hour.
  3. Remove the potatoes from the oven and allow them to cool slightly. Slice them in half lengthwise and scoop out the inside, leaving a shell about 1/4 inch thick.
  4. In a bowl, mix together the potato insides, butter, cheddar cheese, sour cream, milk, green onions, seasoned salt, and black pepper. Stir until well combined.
  5. Divide the mixture evenly among the potato shells, using a spoon to smooth the tops. Sprinkle with crumbled bacon.
  6. Return the potatoes to the oven and bake for an additional 20-25 minutes or until hot and bubbly.
  7. Garnish with additional green onions or bacon, if desired.

Now let me tell you, these potatoes are the real deal. They are the perfect side dish for any meal, and are sure to be a hit with the whole family. So go ahead and give this recipe a try, and let me know what you think!

Twice Baked Potato Casserole Ingredients:

  • 4 large baking potatoes
  • 8 tablespoons butter, divided
  • 1 cup bacon, diced
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 green onions, sliced

Twice Baked Potato Casserole Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Wash and scrub the potatoes, then prick them all over with a fork. Place them on a baking sheet and bake for 1 hour.
  3. Remove the potatoes from the oven and allow them to cool slightly. Slice them in half lengthwise and scoop out the inside, leaving a shell about 1/4 inch thick.
  4. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on a paper towel-lined plate.
  5. Return the skillet to medium heat and add 2 tablespoons of butter. Once melted, add the potato insides and stir until well combined.
  6. Add the sour cream, milk, cheddar cheese, salt, and pepper to the skillet. Stir until well combined.
  7. Divide the mixture evenly among the potato skins, using a spoon to smooth the tops. Sprinkle with the cooked bacon, remaining butter, and sliced green onions.
  8. Bake the potatoes for 20-25 minutes or until hot and bubbly. Garnish with additional green onions or bacon, if desired.

Now I know what y'all are thinking, "How can there be two amazing potato recipes from The Pioneer Woman?!" But let me tell you, it's true! This Twice Baked Potato Casserole is the perfect dish for any gathering or potluck.

The creamy potato filling combined with the crispy bacon and melted cheddar cheese is sure to be a crowd pleaser. And the best part? You can prep this casserole ahead of time and bake it when you're ready to serve.

So whether you prefer your potatoes in casserole form or stuffed inside a crispy shell, The Pioneer Woman has got you covered. These recipes are the perfect addition to any meal, and are sure to provide comfort and satisfaction that only a good potato dish can bring.

Twice Baked Potatoes

Recipe source: The Pioneer Woman

Twice Baked Potato Casserole

Recipe source: The Pioneer Woman

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