Twice Baked Potatoes With Bacon & Roasted Garlic

Indulge in the ultimate comfort food with this Twice Baked Potatoes recipe that's sure to be a hit at any meal. These potatoes are baked, then stuffed with a creamy mixture of sour cream, butter, and roasted garlic, and finished with crispy bacon and melted cheddar cheese. The addition of fresh chives adds a burst of flavor, making each bite a delightful combination of textures and tastes. Whether you're serving them as a side to a juicy ribeye or filet mignon, or enjoying them on their own, these twice baked potatoes are a delicious and satisfying dish that's easy to prepare and even easier to enjoy.
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Twice Baked Potato Recipe
Ingredients:
4 medium russet potatoes, organic, rinsed
cup sour cream
cup whole milk, warmed
4 Tbsp. salted butter
tsp salt
6 slices bacon
1 cup cheddar cheese, divided, grated
2 Tbsp. fresh chives chopped
1 bulb of garlic
1 - 2 tsp. Olive oil

Directions:
Preheat oven to 400 degrees F.

Poke holes with a fork into the potatoes and then cover the potatoes with foil and place them on a roasting pan. Slice off the top of the garlic bulb so that you expose the top of the cloves and drizzle olive oil over the exposed cloves. Wrap the garlic in a piece of foil and place it on the pan with the potatoes. Bake these in the 400 degree oven for approximately 1 hour, or until the garlic is a golden brown and the potatoes are soft when you poke a fork into them.

Remove them from the oven and take off the foil and let them cool for 5 minutes.

While the potatoes and garlic are roasting, cook the bacon in a large frying pan over medium low heat until the bacon is brown and crispy, turning frequently. Place it on a paper towel covered plate to drain. After it has cooled for 10 minutes, chop it into bite sized pieces.

Once potatoes are cool enough to handle, slice the potatoes in half length-wise. Use a spoon to scoop out the potato flesh and place it in a bowl.

Add the roasted garlic, sour cream, and butter and mash with a potato masher. We dont want to over mix as the potatoes will become gummy so just mix a little. Then add the chives, of the milk, and salt. Mix with a hand mixer and then add the bacon bites and the cheese and mix again. Add more milk to get a nice creamy texture. Take a taste and see if you need more salt.

Spoon the mixture into each potato shell, mounding so it looks good! Sprinkle the top of each potato half with more bacon bits, chives and cheese. Put the potatoes on a parchment paper covered baking pan.

Place in a 400 degree F. oven for 15 to 20 minutes or until the cheese melts and the potatoes are heated through.

Serve these with my ribeye or filet mignon steak recipes for an absolutely amazing dinner.

Thanks for watching and sharing!
Rockin Robin
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