Presentation is not my thing - but these potatoes were YUMMY!Sometimes, when I see a recipe that sounds amazing, I print it out immediately only to have it sit there for weeks. Turns out I'm not the only one. TeamSugar member hvnly34 printed out a recipe for WhiplashGirlchild's Cheesy Triple-Onion Twice-Baked Potatoes, but took a month to make them. Luckily for her, it looks like it was worth the wait. These potatoes are filled to the brim and look fantastic. To check out the recipe and create your own twice-baked goodness,

Recipe submitted by WhiplashGirlchild
Photo by hvnly34

Omigod, you guys.

I made these potatoes last night when we had friends over for dinner and they were freakin' AWESOME.

Seriously, go make them, right now.


4 large russet potatoes
1/2 cup sour cream
1 cup diced american cheese
1 cup grated cheddar cheese
1 lb. bacon
1/2 cup diced red onion
1/2 cup diced yellow onion
4 scallions, chopped
1/4 cup milk


Heat the oven to 400 degrees, bake the potatoes for one hour or until soft
Meanwhile, dice the bacon and sautee in a large pan until cooked through. Remove the bacon, reserving the fat.
Cook the red and yellow onions in the bacon fat until soft. Set bacon and onions aside.
When the potatoes are cooked through, remove them from the oven and let sit a few minutes until cool enough to handle.
Once they are cool, cut the potatoes in half lengthwise and scoop the pulp into a large bowl. Reserve 4 halves as "shells" (don't scoop them TOO close to the skin or they won't hold the filling.
Add the sour cream and milk to the potato pulp and mix well (I used a potato masher, if you want it smoother I suppose you can use a mixer).
Add the American cheese, most of the bacon (reserve some), and the sauteed onions into the pulp mixture and mix well.
Spoon the mixture into 4 potato shells, Fill them so that they are mounded, not flat.
Put back in the oven and bake for 30 minutes.
Sprinkle cheddar cheese, remaining bacon, and scallions on the top of the potatoes and bake for 5 more minutes.