What’s better than a twice baked potato?

A twice baked potato burrito.

Yes, you heard me correctly. I’ve taken my mashed potato burrito (currently top three of all recipes searched for on google and this website), and my twice baked potatoes (currently most requested potato side at our house) and combined them in the most perfect way.

Without eggs. And with the most decadent bacon (I use coleman’s applewood smoked).

Ingredients:

1 pack applewood smoked bacon

6 russet potatoes

evoo

salt

1/2 cup butter

1 1/2 cups shredded cheddar

1/2 cup sour cream

3 scallions, sliced

burrito sized tortillas

extra shredded cheddar

extra sour cream

extra sliced scallions

Directions:

Line an oven tray with tin foil. Lay strips of bacon out flat.

Put bacon tray into a cold oven.

Preheat oven to 450.

Check for doneness when oven temp reaches 400… I find that with my oven, reaching 450 is the perfect temp, for not overly crispy bacon (how we like it over here).

Remove bacon from oven, and set aside.

Turn oven down to 425.

Wash and dry potatoes. Prick all over with a fork.

Rub all over with evoo and sprinkle with salt. Place potatoes on a tin foil lined sheet pan and bake for about 1 hour; until they are fork tender.

In a large bowl add butter, 1 1/2 cup shredded cheddar, 1/2 cup sour cream, and 3 sliced scallions.

Once potatoes have roasted, cut in half, and scoop out insides. Add to the bowl.

Reduce heat to 350.

Mash all ingredients together until combined.

Spread out tortillas.

Layer bacon, a couple spoonful’s of potatoes, and top with extra cheese, sour cream, or scallions as desired.

Wrap burritos with tin foil. Place in oven and heat until burritos are warmed through and cheese is melted. About 10 minutes.