Penn Herb Wellness Guide
Buffalo Twice Baked Potatoes
Ingredients
- Twice Baked Potatoes3 large russet potatoes
- 2 tsp olive oil
- 1 Tbs butter
- 1 Tbs milk
- 2 tsp Buffalo wing sauce
- 4 slices bacon, cooked, crumbled, and divided
- 2 green onions, thinly sliced and divided
- 3/4 cup shredded Cheddar cheese
- Gorgonzola Dressing1/3 cup crumbled gorgonzola cheese
- 1/3 cup mayonnaise
- 2 Tbs sour cream
- 2 tsp lemon juice
- 2 tsp chopped parsley
- 1/2 tsp dried onion flakes
- 1 clove garlic, minced
- 1 pinch white pepper
Directions
- Buffalo Twice Baked PotatoesScrub potatoes with vegetable brush under cold running water. Rub skins generously with olive oil. Pierce each potato several times with a fork.
- Arrange on foil-lined baking sheet. Bake until tender when squeezed, about 50 minutes. Let stand until cool enough to handle.
- Slice each potato in half lengthwise. Scoop out flesh, leaving about 1/4 inch of peel for a shell. Place shells on foil-lined baking sheet and set aside.
- In microwave, heat milk and butter until butter melts, about 20 seconds. In large mixing bowl mash potatoes with milk and butter. Stir in Buffalo sauce, 1/2 of the bacon, and 1/2 of the green onions.
- Divide mashed potato mixture among potato shells. Sprinkle tops with the shredded cheese.
- Bake until cheese is melted and potato mixture is hot through, about 5 minutes. Sprinkle tops with remaining cheese and green onions. Serve with Gorgonzola Dressing (recipe below).
- Gorgonzola DressingCombine all ingredients and mix well; refrigerate until needed.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.