Twice Baked Potatoes Recipe
Introduction
Twice baked potatoes are a comforting classic that transform simple baked potatoes into a creamy, cheesy delight. Perfect as a side dish or a hearty snack, this recipe combines smooth mashed potato filling with savory toppings for a deliciously satisfying treat.
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
- ¼-⅓ cup milk
- 2 slices crispy cooked bacon, chopped
- 1 scallion, thinly sliced
Instructions
- Step 1: Preheat oven to 350 degrees. Wash and dry the potatoes, then prick each potato 2-3 times with a fork. Rub them with olive oil and sprinkle with salt. Place the potatoes uncovered on a baking sheet and bake for 45-60 minutes, or until soft to the touch. Remove from oven and allow to cool enough 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 of potato intact around the skins.
- Step 3: Add sour cream, butter, Monterey Jack cheese, ½ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper to the potato flesh. Mash the mixture with a potato masher until smooth and creamy. Stir in just enough milk to achieve a creamy consistency.
- Step 4: Spoon the mashed potato mixture back into the potato skins. Sprinkle the remaining ½ cup of cheddar cheese on top. Return the filled potatoes to the oven and bake at 350 degrees for 15 minutes, or until the cheese is melted and bubbly.
- Step 5: Remove from the oven and sprinkle the chopped bacon and sliced scallion over each potato. Serve warm.
Tips & Variations
- For extra flavor, mix in chopped fresh herbs like chives or parsley into the potato filling.
- Substitute bacon with cooked sausage or omit for a vegetarian version.
- Use different cheeses such as mozzarella or smoked gouda for a unique twist.
- If you prefer a lighter version, substitute sour cream with Greek yogurt.
Storage
Store any leftover twice baked potatoes covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for about 10-15 minutes until warmed through and the cheese is bubbly again. Avoid microwaving to keep the skins crispy.
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 stuff the potato skins in advance. Keep them covered and refrigerated, then bake just before serving to ensure they’re warm and fresh.
What type of potatoes work best for twice baked potatoes?
Russet potatoes are ideal due to their starchy texture, which yields a fluffy interior perfect for mashing and mixing with creamy ingredients.
PrintTwice Baked Potatoes Recipe
This Twice Baked Potatoes recipe features crispy russet potatoes filled with a creamy, cheesy mixture of sour cream, butter, and shredded Monterey Jack and cheddar cheeses. The potatoes are baked twice to achieve a perfect combination of a tender inside and a lightly crispy outside, topped with crispy bacon and fresh scallions for added flavor and texture. It makes a delicious and comforting side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 4 russet potatoes
- Olive oil (for rubbing)
- Salt (for sprinkling the 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 topping)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼–⅓ cup milk
- 2 slices crispy cooked bacon, chopped
- 1 scallion, thinly sliced
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 350°F (175°C). Wash and dry the russet potatoes thoroughly. Prick each potato 2-3 times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle them generously with salt. Place the potatoes uncovered on a baking sheet and bake for 45 to 60 minutes, or until they are soft when gently squeezed. Remove from the oven and allow them to cool enough to handle safely.
- Prepare Potato Flesh: Once cooled, cut each baked potato in half lengthwise. Carefully scoop out the flesh from each half into a large mixing bowl, being careful to leave about 1/4 to 1/3 inch of potato flesh intact around the skin to maintain structural integrity.
- Mix Filling Ingredients: To the potato flesh in the bowl, add sour cream, butter, Monterey Jack cheese, half of the shredded cheddar cheese (½ cup), garlic powder, onion powder, salt, and black pepper. Use a potato masher to thoroughly mash and combine the mixture until smooth and creamy. Gradually add ¼ to ⅓ cup of milk as needed to reach a creamy consistency.
- Refill Potato Skins and Bake Again: Spoon the creamy potato mixture evenly back into the potato skins, filling each generously. Sprinkle the remaining cheddar cheese (½ cup) on top of each filled potato half. Return the potatoes to the oven and bake at 350°F (175°C) for an additional 15 minutes, until the cheese is melted and lightly browned.
- Garnish and Serve: Remove the twice baked potatoes from the oven. Sprinkle the chopped crispy bacon and thinly sliced scallions over the top as garnish. Serve hot and enjoy your flavorful twice baked potatoes.
Notes
- For a vegetarian version, omit the bacon or use a plant-based bacon substitute.
- You can prepare the potato filling ahead of time and assemble before the second bake for convenience.
- Russet potatoes are preferred for their starchy texture that becomes fluffy when baked.
- Adjust the milk quantity to achieve your desired creamy texture in the filling.
- If you prefer a stronger cheese flavor, consider adding more sharp cheddar or a mix of your favorite cheeses.
Keywords: twice baked potatoes, cheesy potatoes, baked potatoes, potato side dish, comfort food
