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Sour Cream and Onion Twice Baked Potatoes

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings as a side dish, 4 servings as a meal.
Category
Vegetables
Course
Side Dishes
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Cookbook

Twice baked potatoes can be a meal in themselves. This recipe classically pairs sour cream and onions with a baked potatoes to create epic Sour Cream and Onion Twice Baked Potatoes. This simple dish is easy to make and uses everyday ingredients.

Ingredients
4 russet potatoes
1/2 cup sour cream
2 tablespoons butter
1 tablespoon minced onion
3 slices bacon, cooked and crumbled
chopped scallions, for garnish

Instructions

Preheat oven to 400 degrees F.

Pierce holes in the potatoes and bake for 45 to 60 minutes, depending on size. Reduce oven temperature to 350 degrees F.

When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell. Mix the pulp with sour cream, butter, minced onion, and bacon.

Stuff the potato shells and place them on a greased baking sheet.

If filling is warm, bake for 10 to 15 minutes. If filling is cool, bake for 20 to 30 minutes. Garnish with scallions.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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