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The Twice Baked Potato is a creamier, hotter, more delicious version of the original. Its the perfect make ahead side dish and tastes amazing heated on a camp fire.
The first time I thought about bringing a twice baked potato on a camping trip was when I was at a company picnic and the guys in charge were grilling up steaks and warming the most delicious cheesy bacon-y potatoes under a foil tent. What a treat to be sitting around the campfire and to dig into a hot, steamy, outrageously wonderful twice baked potato.
I made mine to bring on our latest camping trip, but these can just as easily be cooked and served at home. Just heat in your oven or on the grill like you would a campfire. These are great make ahead sides and are perfect for entertaining a crowd. Once you make a twice baked potato like this, you’ll never want a boring baked potato with a scoop of cold sour cream sitting next to your steak ever again!
Twice Baked Potato
- 4 large russet potatoes scrubbed clean and dried
- 16 ounces bacon diced
- 4 tablespoons butter sliced
- 1/2 cup sour cream
- 5.2 ounces Boursin cheese either Garlic & Fine Herbs or Shallot & Chive flavors work
- 1 cup sharp cheddar shredded and divided
- salt and pepper to taste
- sliced green onions or minced chives for garnish
- Bake potatoes: Preheat oven to 400°F. To cook the potatoes, place them directly on the oven rack and cook for 30 minutes. Turn, pierce each potato with a fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove them from the oven if they are soft or continue rotating them, cooking and squeezing until done. Allow the potatoes to cool enough to handle.
- Cook bacon: While the potatoes are cooking, cook the bacon. Heat a Dutch oven or heavy bottom skillet over medium-high heat. Add the diced bacon to the hot pan. Stir occasionally while it is cooking to prevent burning. As the fat begins to render and bubble, you may need to reduce the heat. When the bacon is fully cooked and crispy, transfer it to a paper towel-lined plate. The grease can be reserved for another use or discarded.
- Hollow out potato: Cut the top quarter length off each potato and set it aside. You want to remove just the top section in order to leave enough potato to create a boat. Use a spoon to scoop out as much potato as you can into a large bowl without ripping the skin. Be sure to leave enough potato in the skin to provide a sturdy structure for the refill.
- Mix filling: Combine the scooped-out potato with the butter, sour cream, Boursin cheese, and about 3/4 of the cheddar (reserve the rest for the top) until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to forgo putting them back in the skin and eat the entire bowl right then and there, then you're ready to fill the skins.
- Refill the skins: Scoop the mixture back into the skins. Use the back of a spoon to gently compact it but take care not to tear the skins. The filling will create a mound over the opening.
- Add topping: Smash the cooked bacon pieces and the remaining cheddar cheese onto the top of each potato.
- Bake: If cooking immediately, bake on a parchment-lined baking sheet in a 375°F preheated oven for about 20 minutes until fully heated through. Add green onions or chives just before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.