Twice Baked Potatoes

Cuisine: American
Course: Side Dishes
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Prep Time 20 minutes
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Total Time 2 hours 20 minutes
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8 people


  • 4 Large Russet Potatoes
  • 2 Tbsp olive oil
  • 1/2 Cup Prairie Farms buttermilk
  • 1/2 tsp garlic powder
  • 1/4 Cup Prairie Farms Salted Butter
  • 1 12 Prairie Farms sour cream pouch
  • 1/4 Cup Chives, chopped
  • 6 Slices Bacon, cooked crumbled
  • 1 1/2 Cups shredded cheddar cheese
  • Salt & Pepper


  • Preheat oven to 375 degrees Fahrenheit. Wash potatoes well, piercing each with a fork several times. Rub each with olive oil and place on a baking sheet lined with parchment paper. Bake for 1 hour. Remove from oven and let cool for about 5 minutes.
  • Cut potatoes in half, long ways, scooping out the insides of each and placing into a large mixing bowl. Add buttermilk, butter, garlic, and 1/3 Cup of sour cream. Whip to blend until creamy. Stir in chives and bacon pieces.
  • Spoon mashed potatoes back into potato shells, then top with shredded cheese. Return to oven and bake 15-20 minutes until cheese is melted and bubbly.
  • Serve each with a generous squeeze of sour cream on top of each. Enjoy!

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