We are a potato family. We cant seem to get enough of these Awesome Cheesy Twice Baked Potato Boats. This is our original stuffed potato. Not the original recipe, my goodness I used to boil the potatoes instead of baking them years ago. This is what our recipe has become and you will love it. The cheesy, creamy potato filling with bacon or ground sausage tastes amazing. I have never encountered anyone who didn’t like them. All ingredients can be adjusted according to taste. You will create a perfect stuffed baked potato!
Awesome Cheesy Twice Baked Potato Boats
- 4-6 russet potato -
- 1/4 cup butter, melted
- 2 cups shredded cheese, divided
- 1/4 cup parmesan cheese grated
- 1/2 cup sour cream -
- 1/2 cup bacon or, ground sausage, cooked and crumbled
- 1/4 or 1/3 cup milk or, cream
- 1 small onion, chopped fine
- 2 tblsp garlic, minced
- 6 tblsp salt - optional
- 1/2 tsp black pepper optional
- 2 tblsp rosemary optional
- 2 tblsp thyme optional
- 2 or 4-6 tblsp egg whites or olive oil
Preheat oven to 400 degrees. Wash potatoes and pat dry. Pierce potatoes with a fork. If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it. Bake potatoes for about 60 minutes, until tender. Remove from oven and let sit until cool enough to handle.
While potatoes cool saute onions until translucent. Adjust oven temperature to 350 degrees. Use a small knife and cut around the top of the potato. You are trying to make a bowl of sorts. Remove the top of the potato. Hold the potato in one hand. I find an oven mitt works great to hold the potato if it is too hot to handle. Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). Use a handheld mixer if possible. Add in butter, milk or cream, garlic, parmesan, bacon or sausage, salt and pepper. Add 1/2 cup to 1 cup of shredded cheddar to taste.
Arrange hollowed potatoes in a large baking dish. Place mashed potatoes into a ziploc bag and push to the bottom. Cut one corner off. Squeeze out mashed potato into the potato. If no bag available simply spoon potato mixture back inside the potato. Sprinkle with cheese. Approximately 1/4 cup per potato. Heat in oven for about 15 minutes. Then turn oven up to broil until cheese is nicely browned. About 5 minutes. Serve immediately.