What’s better than a regular baked potato? A twice baked potato, of course! They are the ultimate comfort food – creamy, savory, and packed with cheesy goodness. Whether you’re cooking for one or for a crowd, these spuds are easy to make and impossible to resist.
I’m a sucker for potatoes in every form. Fries, baked potatoes, scalloped potatoes, there’s no wrong way to make a spud. If you’re looking for more knock-out side dishes, you’ll have to try these hasselback potatoes or duchess potatoes next! They’re the perfect addition to any hearty meal.
Twice Baked Potatoes Recipe
Let’s be real. Potatoes are the ultimate comfort food. And when it comes to the potato hierarchy, twice baked potatoes reign supreme. This is one potato recipe that I feel like is often overlooked. What’s not to love about a fluffy, creamy potato stuffed with gooey cheese, savory bacon bits, and zesty seasonings? Twice-baked potatoes are so good, it’s time to bring them back into the dinner rotation! Trust me, your family will thank you.
Not only are twice baked potatoes delicious, they’re also the perfect side dish. They pair well with just about any main course, from juicy steak to tender chicken to flaky salmon. And let’s not forget about their versatility! You can customize them to your heart’s content with your favorite toppings and add-ins. Plus, they’re super easy to make ahead of time and reheat when you’re ready to serve. So next time you’re in need of a comfort food fix, whip up a batch of twice baked potatoes and let the good times roll!
Ingredients Needed
Twice-baked potatoes use a lot of simple ingredients, and the best part is- you can customize them to whatever you have on hand! Feel free to add in any additional toppings or mix-ins as well! Check out my tips section below for more topping ideas, and the recipe card at the end of the post for all the measurements I used.
- Large Russet Potatoes: The backbone of this delicious dish, these starchy potatoes are the perfect vessel for all of your favorite toppings. If you’re feeling adventurous, you can also try substituting sweet potatoes or even yams for a fun twist. Twice baked sweet potatoes are so wonderful!
- Sour Cream: Adds a creamy texture and a zesty flavor to the potatoes. If you’re looking to lighten things up a bit, you can also try substituting it for Greek yogurt instead.
- Butter: Adds a smooth texture and a savory flavor to the potatoes.
- Milk: Helps to thin out the potato mixture and create a silky texture. You can use any type of milk you prefer, from whole milk to almond milk.
- Shredded Cheddar Cheese: The star of the show, this gooey, melty cheese takes these potatoes to the next level. You can also mix it up with different types of cheese, like pepper jack or gouda!
- Salt: Don’t skip the salt, it helps to bring out the natural flavors of the potatoes and other ingredients.
- Pepper: Feel free to adjust to taste!
- Bacon: Everything’s better with bacon, right? This salty, smoky goodness adds a crispy texture and a savory flavor to the potatoes. For easy prep, use precooked bacon! You can also try baking your bacon for fresh, delicious flavor.
- Chopped Green Onions: Add a pop of color and a bright, oniony flavor to the potatoes.
Why Russet Potatoes?
Ah, the mighty russet potato – the king of the potato world! When it comes to making twice baked potatoes, russets are the way to go. For starters, they have a high starch content, which means they get nice and fluffy when baked. Plus, their skins are nice and thick, which makes them the perfect vessel for holding all of your favorite toppings!
How to Make Twice Baked Potatoes
The hardest part about this recipe is waiting for the potatoes to bake. Everything else is a breeze! Psst- if you’re short on time, you can try “baking” your potatoes first in the Instant Pot. It cuts the prep time in half! Find my full recipe here.
- Preheat Oven, Prep Potatoes: Preheat your oven to 375 degrees Fahrenheit and then prepare a baking sheet by lining it with foil. Prepare your potatoes to be baked, clean the potatoes and poke them each along the body with a fork so air can circulate.
- Bake Potatoes: Bake the potatoes until they are tender, about 1 hour 20 minutes. Remove the potatoes from the oven and then allow them to cool enough to handle. While potatoes are baking, cook your bacon and cut them into small bits.
- Scoop Out Potatoes: Cut each baked potato in half, lengthwise, and then scoop the potato flesh from the skins, keeping the skins intact.
- Combine With Other Ingredients: To a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of your prepared bacon bits, and half of your green onions. Then using a hand mixer, whisk the mashed potato filling together until it is well mixed and creamy. You can also use a potato masher.
- Add Back to Potato Skins: Scoop the mashed potato mix into each hollowed out skin, dividing it evenly between all 8 skins. Once your skins are filled again, top each one with your reserved cheddar cheese, bacon bits, and green onions.
- Bake Again: Line the filled and topped potatoes back on the baking sheet and then bake them for an additional 15 minutes.
- Enjoy: Serve and enjoy your twice baked potatoes fresh!
Tips and Delicious Variations
Like baked potatoes, twice baked potatoes can be made in so many different ways, with so many different toppings! Here are a few ways to perfect this soft, cheesy potato dish. They’re going to fly off the table!
- Don’t Overcook: Don’t overcook your potatoes! You want them to be tender, but not falling apart.
- Add Cheese on Top: Save some cheese for the topping! Don’t mix all of the cheese into the potato mixture – save a little bit to sprinkle on top for extra cheesy goodness.
- More Toppings: Get creative with your toppings. Bacon and green onions are classic choices, but you can also try adding things like jalapenos, sun-dried tomatoes, or even chili! You could also add a drizzle of cheese sauce or BBQ sauce to make it extra ooey-gooey and delicious. I have even seen people top their twice-baked potatoes with a drizzle of alfredo sauce. Yum!
Storing / Reheating
Twice baked potatoes are so good, I doubt you’ll have any left over. But just in case, here’s how to keep them tasting nice and fresh!
- In the Refrigerator: Store potatoes in an airtight container for up to 5 days.
Reheating Twice-Baked Potatoes
- In the Oven: Preheat your oven to 350 degrees Fahrenheit. Remove the potatoes from the fridge and let them come to room temperature for about 15 minutes. Then, place them in a baking dish and cover with foil. Bake for 20-25 minutes or until heated through.
- In the Microwave: Place the potatoes on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. Be sure to check them frequently to avoid overcooking.
- In the Air Fryer: Preheat your air fryer to 375 degrees Fahrenheit. Place the potatoes in the air fryer basket and cook for 5-6 minutes, or until heated through. You can also spray the potatoes with a little bit of cooking spray for extra crispiness.
Try These Other Delicious Potato Recipes:
Side Dishes
Parmesan Garlic Roasted Potatoes
Side Dishes
Crack Potatoes
St. Patrick's Day
Colcannon (Traditional Irish Potatoes)
Side Dishes
Crispy Potato Skins
Twice Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- ⅓ cup butter
- ⅓ cup milk
- 1 cup shredded cheddar cheese divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 strips bacon
- ¼ cup chopped green onions
Instructions
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Preheat your oven to 375 degrees fahrenheit and prepare a baking sheet by lining it with foil. Prepare your potatoes to be baked, clean the potatoes and poke them each along the body with a fork.
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Bake the potatoes until they are tender, about 1 hour 20 minutes. Remove the potatoes from the oven and allow them to cool enough to handle. While potatoes are baking, cook your bacon and cut them into small bits.
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Cut each baked potato in half, lengthwise, and scoop the potatoes from the skins, keeping the skins intact.
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To a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of your prepared bacon bits, and half of your green onions. Using a hand mixer, whisk everything together until it is well mixed and creamy.
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Scoop the potato mix into each hollowed out skin, dividing it evenly between all 8 skins. Once your skins are filled again, top each one with your reserved cheddar cheese, bacon bits, and green onions.
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Line the filled and topped potatoes back on the baking sheet and bake them for an additional 15 minutes.
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Serve and enjoy fresh!
Notes
Nutrition
from The Recipe Critic https://ift.tt/nAbF8r2
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