Twice Baked Potatoes Recipe
Introduction
Twice baked potatoes are a comforting classic that combine crispy skins with a creamy, cheesy filling. This recipe elevates simple baked potatoes into a flavorful side or main dish, perfect for family dinners or gatherings.
Ingredients
- 4 russet potatoes
- Olive oil
- Salt for sprinkling potatoes
- ⅓ cup sour cream
- 2 tablespoons butter
- ½ cup Monterey Jack cheese, finely shredded
- 1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ to ⅓ cup milk
- 2 slices crispy cooked bacon, chopped
- 1 scallion, thinly sliced
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. After washing the potatoes, dry them well, prick each 2-3 times with a fork, rub with olive oil, and sprinkle with salt. Place the potatoes uncovered on a baking sheet and bake for 45-60 minutes, until they feel soft when gently squeezed. Remove from the oven and cool until easy to handle.
- Step 2: Cut each baked potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a ¼ to ⅓ inch thick shell intact.
- Step 3: To the potato flesh, add sour cream, butter, Monterey Jack cheese, ½ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mash with a potato masher until the mixture is smooth. Stir in milk gradually until the filling is creamy.
- Step 4: Spoon the mashed mixture back into the potato shells. Sprinkle the remaining cheddar cheese on top. Return the potatoes to the oven and bake for 15 minutes at 350 degrees, until the cheese is melted and bubbly.
- Step 5: Remove the potatoes from the oven and sprinkle with chopped bacon and sliced scallions before serving.
Tips & Variations
- For a richer flavor, use smoked cheddar or add a dash of smoked paprika to the filling.
- Replace bacon with sautéed mushrooms or caramelized onions for a vegetarian option.
- Use Greek yogurt instead of sour cream for a tangier, healthier twist.
- If you prefer crispier skins, place the filled potatoes under the broiler for 2-3 minutes at the end.
Storage
Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350-degree oven for about 15-20 minutes until heated through. Microwaving is quicker but may soften the skins.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare twice baked potatoes ahead of time?
Yes, you can prepare the filling and scoop the potatoes the day before. Store them separately, then assemble and bake just before serving for best results.
What type of potatoes work best for twice baked potatoes?
Russet potatoes are ideal because their starchy texture results in a fluffy filling and crisp skin when baked.
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Twice Baked Potatoes Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
These Twice Baked Potatoes are a comforting and flavorful side dish featuring creamy mashed potato filling mixed with sour cream, cheese, and spices, then stuffed back into crispy baked potato skins and topped with bacon and scallions for a perfect finish.
Ingredients
Potatoes
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
Filling
- ⅓ cup sour cream
- 2 tablespoons butter
- ½ cup Monterey Jack cheese, finely shredded
- 1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼–⅓ cup milk
Toppings
- 2 slices crispy cooked bacon, chopped
- 1 scallion, thinly sliced
Instructions
- Preheat and Bake Potatoes: Preheat the oven to 350°F (175°C). After washing the potatoes, dry them thoroughly, prick each 2-3 times with a fork, rub with olive oil, and sprinkle with salt. Place them uncovered on a baking sheet and bake for 45-60 minutes until they are soft when gently squeezed. Remove and let cool enough to handle.
- Scoop Potato Flesh: Carefully cut the baked potatoes in half lengthwise. Scoop out the flesh into a large bowl, leaving about 1/4-1/3 inch of the potato skin intact to hold the filling.
- Prepare Filling: To the scooped potato flesh, add sour cream, butter, Monterey Jack cheese, half of the shredded cheddar cheese (½ cup), garlic powder, onion powder, salt, and black pepper. Mash the mixture with a potato masher until creamy. Add just enough milk (¼ to ⅓ cup) to achieve a smooth, creamy consistency.
- Stuff and Bake Again: Spoon the creamy mashed potato mixture back into the potato skins, spreading evenly. Sprinkle the tops with the remaining cheddar cheese. Return the stuffed potatoes to the oven and bake at 350°F for 15 minutes until the cheese is melted and slightly golden.
- Add Toppings and Serve: Once baked, remove the potatoes from the oven and sprinkle with chopped crispy bacon and thinly sliced scallions for added texture and flavor. Serve warm.
Notes
- Use russet potatoes for the best texture and skin sturdiness.
- For a vegetarian option, omit the bacon or replace with vegetarian bacon bits.
- Adjust seasoning and cheese quantity to taste.
- Leftover twice baked potatoes can be refrigerated and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: twice baked potatoes, stuffed potatoes, cheesy potatoes, baked potato recipe, comfort food side dish
