skip to Main Content
We are working hard to meet the meat, dairy, and egg needs of our community. Please email us to place an order or check availability.

Twice Baked Potatoes in Fried Skins

Photo Of Baked Potato Skins With Homemade Ketchup And Sour Cream

It was a holiday tradition at my childhood house to have twice baked potatoes at our Christmas dinner table.

I waited all year for this dish that my dad only made once a year. I took the largest serving totally disregarding the lovely Standing Rib Roast that was supposed to be the main attraction on the holiday dinner table.

As an adult, I am keeping the tradition alive with my own special twist of fired skins and the ultimate bacon bits made from Lilly Den Farm bacon ends.

Ingredients

2 Large baking potatoes
1 Pack of Lilly Den Farm bacon bits
1/2 Cup sour cream
1/4 Cup Lilly Den Farm cream
4 TBSP. Butter
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Cup shredded sharp cheddar cheese, divided
8 Green onions, sliced, divided

Directions

  1. Step 1: Bake Potatoes: Preheat oven to 350˚ F. Bake potatoes for 1 hour or until fork tender.
  2. Step 2: Make Potato Mixture: When potatoes are done let them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy.
  3. Step 3: Fry Potato Skins: Fry empty potato skins in canola oil until the are browned. Let drain on paper towel and sprinkle with a pinch of salt.
  4. Step 4: Stuff Skins and Bake: Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon. Bake on 350˚ F for 15-20 minutes until cheese is melted.
Back To Top