Twice Baked Potatoes Recipe

Introduction

Twice baked potatoes are a comforting classic that combine crispy skins with a creamy, flavorful filling. Perfect as a side dish or a hearty snack, these potatoes are loaded with cheese, bacon, and green onions for deliciousness in every bite.

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

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with foil. Clean the potatoes and poke each several times with a fork.
2. Step 2: Bake the potatoes until tender, about 1 hour 20 minutes. Remove from the oven and let cool enough to handle. While baking, cook the bacon until crispy and chop into small bits.
3. Step 3: Cut each baked potato in half lengthwise. Carefully scoop out the potato flesh, keeping the skins intact for stuffing.
4. Step 4: In a medium bowl, combine the scooped potato, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half the bacon bits, and half the green onions. Mix with a hand mixer until creamy and smooth.
5. Step 5: Spoon the potato mixture evenly back into the potato skins. Top each filled skin with the remaining cheddar cheese, bacon bits, and green onions.
6. Step 6: Place the stuffed potatoes on the baking sheet and bake for an additional 15 minutes until the cheese is melted and golden.
7. Step 7: Remove from the oven, serve warm, and enjoy your twice baked potatoes fresh!

Tips & Variations

• For extra creaminess, substitute half the milk with heavy cream or add cream cheese to the filling.
• Try swapping cheddar for gruyere or pepper jack cheese for a different flavor profile.
• Make it vegetarian by omitting bacon and adding sautéed mushrooms or caramelized onions instead.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes until warmed through to maintain crispiness of the skin. Avoid microwaving if possible, as it can make the skins soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare twice baked potatoes ahead of time?

Yes, you can assemble the potatoes and refrigerate them before the final bake. When ready, bake directly from the fridge, adding a few extra minutes to the baking time.

Can I freeze twice baked potatoes?

Twice baked potatoes can be frozen after assembling. Wrap each potato tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Twice Baked Potatoes Recipe

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4.9 from 87 reviews

Twice Baked Potatoes are a comforting and flavorful side dish featuring tender russet potato skins filled with a creamy mixture of potato, sour cream, butter, milk, cheddar cheese, bacon, and green onions. Baked twice for a crispy outer skin and a smooth, cheesy interior, they make a perfect accompaniment to any meal or a hearty snack.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 potato halves (4 whole potatoes) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 large russet potatoes

Filling

• 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

1. Prepare the Oven and Potatoes: Preheat your oven to 375°F (190°C) and line a baking sheet with foil. Clean the russet potatoes thoroughly and pierce them several times with a fork to allow steam to escape during baking.
2. Bake the Potatoes: Place the potatoes on the prepared baking sheet and bake until tender, approximately 1 hour and 20 minutes. Meanwhile, cook the bacon until crispy, then chop into small bits. Once potatoes are baked, remove them from the oven and let them cool enough to handle safely.
3. Scoop the Potatoes: Cut each baked potato in half lengthwise. Carefully scoop out the potato flesh, leaving the skins intact on the baking sheet.
4. Make the Filling: In a medium bowl, combine the scooped potato flesh, sour cream, butter, milk, two-thirds of the shredded cheddar cheese, salt, pepper, half of the bacon bits, and half of the chopped green onions. Use a hand mixer to blend all ingredients until smooth and creamy.
5. Refill the Potato Skins: Evenly spoon the creamy potato mixture back into each hollowed-out potato skin. After filling, top each potato half with the remaining cheddar cheese, bacon bits, and green onions for added texture and flavor.
6. Final Bake: Return the filled and topped potato skins to the baking sheet and bake for an additional 15 minutes at 375°F (190°C), allowing the cheese to melt and the tops to become golden.
7. Serve: Remove from the oven and serve immediately while warm, enjoying the delicious twice-baked goodness.

Notes

• Choose medium to large russet potatoes for best texture and sturdiness.
• Cooking the bacon ahead saves time during the baking process.
• For extra creaminess, you can add a little extra milk or sour cream to the filling.
• The baking time may vary slightly based on the size of the potatoes; test tenderness by inserting a fork.
• For a lower-fat option, substitute sour cream with Greek yogurt and use reduced-fat cheddar cheese.
• To make the dish vegetarian, omit bacon and consider adding sautéed mushrooms or caramelized onions as a topping.

Keywords: twice baked potatoes, potato side dish, cheesy potatoes, bacon potatoes, comfort food