Twice Baked Potatoes
Notes for the cook: I love the potato skins! I think they add flavor and great texture to this dish so I keep them all. If you are not a fan of potato skins, you can remove some of them before baking at the end but I would highly recommend keeping some in the dish.
Servings: 8
Ingredients
- 4 lbs. medium sized Russet potatoes scrubbed and pat dry with towel
- 1/2 lb. bacon
- 1 stick unsalted butter melted
- 1 (10.5 oz.) can Campbell’s® Condensed Cheddar Cheese Soup
- 1 cup milk any kind
- 1 tablespoon Worcestershire sauce
- ½ cup + 1 tablespoon sour cream
- 1 teaspoon kosher salt
- ½ to 1 teaspoon freshly cracked black pepper
- 4 oz. shredded cheddar cheese
- 4 oz. combination mozzarella cheese and parmesan cheese
- chives or green onions diced for garnish
Instructions
- Preheat oven to 425 degrees. Prick each potato with a fork a few times all over and place on a lined sheet tray. Bake in the oven for about 55 to 60 minutes. Line another baking sheet with foil and place in an oven safe baking tray (if you have one) and place the bacon slices on top. During the last 15 to 20 minutes, place the bacon into the oven.
- Remove the bacon and the potatoes from the oven and lower the oven temperature to 375 degrees. Using a knife, scissors or your fingers, rip or chop up the bacon into bite sized pieces. Set aside.
- Using a medium sized mixing bowl, whisk together the melted butter, Campbell’s® Condensed Cheddar Cheese Soup, milk, Worcestershire sauce, sour cream and the salt and pepper. Set aside.
- Place the baked/cooked potatoes into a large mixing bowl, and use a potato masher to mash the potatoes. I like to leave the potatoes in bigger, chunkier pieces but you can mash to the texture you want. (I also like to leave in all the potato skins but if you are not a fan, at this point you can carefully remove some of the potato skins). Pour the butter and soup mixture over the potatoes and mix or mash together. Fold in half of the bacon bits, the shredded cheddar cheese and half of the chives or green onions.
- Transfer everything into a 3.75 quart baking dish, cover and bake in your (375 degrees) oven for about 35 to 40 minutes.Remove from oven, sprinkle evenly over the top with the remaining bacon bits and the mozzarella cheese and parmesan cheese combination. Bake again for 15 to 20 minutes, remove from the oven and let cool for about 5 minutes. Garnish with the remaining chives or green onions and serve!