Twice-Baked Potatoes with Buttermilk and Bacon

Twice Baked Potatoes

  • 4 russet potatoes, scrubbed and dried
  • 1 tablespoon olive oil
  • 1 cup low-fat buttermilk
  • 1 tablespoon butter
  • 3/4 cup Parmesan cheese, divided
  • 1/2 cup minced sweet yellow onion
  • Salt and pepper
  • 4 slices bacon, cooked and crumbled
  • 1/4 teaspoon paprika


Preheat the oven to 400 and line a baking sheet with foil.  Poke the potatoes a few times with a fork, rub all over with the oil and place on the baking sheet.  Bake for 1 hour, until tender.

Remove the potatoes from the oven and reduce the temperature to 350.  Holding the potatoes with an oven mitt, slice the tops off each potato, reserving the tops.  Carefully scoop out most of the potato, leaving enough around the edges and bottom so that the potato shells hold their shape.

Mash or whip the potatoes with the buttermilk, butter and 1/2 cup of the Parmesan cheese.  Stir in the onion and half the bacon, then season with salt and pepper.  Mound the filling into the potato shells and sprinkle with the rest of the bacon and cheese.  Brush the potato tops that you sliced off with a little olive oil, sprinkle with salt and pepper, bacon and cheese, and bake those along with the potatoes for crispy potato skins.

Bake until warmed through, about 20 minutes.  Sprinkle with the paprika.

Yields 4 servings.


Recipe from Curly Girl Kitchen