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Twice Baked Potatoes Recipe

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★★★★★

4.5 from 78 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://foodbylina.com/twice-baked-potatoes-recipe/