These twice baked potatoes are a rich and creamy recipe, where each bit is backed full of soft, fluffy potato, tangy sour cream, gooey melted cheese and crispy bacon.
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There is something about a baked potato that feels so comforting and makes such a great side dish! Honestly, growing up we had it as a main dish a lot too!
But a twice baked potato is even more special. As the name implies, the potato is baked not once, but twice. This gives it a delicious texture and lets you mix everything straight into the potatoes before serving it.
For this twice baked potatoes recipe, we'll be using classic baked potato toppings like sour cream, cheddar cheese, bacon bits and scallions. We'll also be baking them in the oven.
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What You'll Love About This Recipe
- Customizable: Easily adaptable with different toppings and fillings.
- Comforting: Offers the warmth and comfort of classic home-cooked meals.
- Flavorful: The combination of crispy skin and creamy filling is irresistibly delicious.
- Satisfying: Hearty and filling, making it a great side dish or a main course.
Ingredients
Baking Potatoes: Look for big potatoes, like Russet or Idaho, because they’re the best for baking. They should feel firm and not have any soft spots.
Sour Cream: This adds a nice tanginess and makes the filling creamy. You can use full-fat for richness or light for a healthier option.
Milk: Helps make the potato filling smooth. Use any kind you like – whole milk makes it richer, while skim is lighter.
Bacon: Go for crispy bacon that’s been cooked until it’s nice and crunchy. It adds a great smoky flavor.
Oil: Choose olive oil for a bit of a healthier touch or vegetable oil. This is for making the potato skins crispy and tasty.
Unsalted Butter: This makes the filling extra creamy and rich. If you only have salted butter, that’s fine too – just use less added salt.
Cheddar Cheese: The sharper the better for a lot of flavors! Grate it yourself for the best melt.
Scallions: These are like green onions and add a fresh, slightly oniony crunch.
Salt and Pepper: To season your potatoes just right.
Equipment
- Oven: Essential for baking the potatoes.
- Baking Sheet: If you prefer not to place the potatoes directly on the oven rack.
- Fork: To prick the potatoes before baking.
- Mixing Bowl: For combining the potato filling ingredients.
- Potato Masher or Fork: For mashing the potato insides.
- Spoon: To fill the potato skins with the mixture.
- Cheese Grater: If using a block of cheddar cheese.
- Alternative: If you don’t have a potato masher, a large fork or a hand mixer can be used for mashing.
Instructions
Start the Oven: First things first, get your oven heating up to 400°F. This hot temperature is perfect for baking potatoes.
Prep Your Potatoes: Grab your baking potatoes and give them a good wash and scrub. It's important to get all the dirt off. Dry them with a towel, and then use a fork to poke a few holes in each one. This helps steam escape and prevents the potatoes from bursting in the oven.
Oil and Salt for Flavor: Now, take some oil (olive or vegetable works great) and rub it all over the potatoes. This will help the skins get nice and crispy. Then, give them a sprinkle of salt for taste. You can bake them directly on the oven rack for even cooking, or use a baking sheet if that's easier.
Baking Time: Put the potatoes in the oven and let them bake for about 45-60 minutes. You'll know they're done when you can easily stick a fork in them. They should feel soft inside. Take the potatoes out of the oven. They'll be hot, so let them cool for a bit until you can handle them comfortably.
Create the Shells: Cut each potato in half lengthwise. Be gentle. Now, scoop out the inside of each half, leaving a thin layer of potato. This creates a 'shell' that will hold your yummy filling. Be careful not to break the skin!
Mash and Mix: In a mixing bowl, mash the scooped-out potato. You can use a fork or a potato masher. Now, add in your sour cream, milk, and butter. This will make it creamy.
Also, add half of your cooked, crumbled bacon, half of your shredded cheddar cheese, and half of the chopped scallions. Don't forget a pinch of salt and pepper! Mix everything until it's nice and smooth. We're only using half of the bacon and cheese now, as we'll be using the other halves for topping our potatoes.
Fill 'Em Up: It's time to put that delicious mixture back into your potato shells. Spoon it in and don’t be shy to mound it up a bit.
Cheese and Bacon Topping: Sprinkle the remaining cheese and bacon on top of each potato. This will give you a nice, cheesy crust.
Back in the Oven: Pop the potatoes back in the oven for another 15-20 minutes. You're looking for the cheese to melt and get all bubbly.
Once they're done, take them out and sprinkle the rest of your scallions on top. This adds a fresh flavor and makes them look pretty.
Cool and Serve: Let the potatoes cool for a few minutes – they're going to be hot! Then, you're ready to serve these delicious twice-baked potatoes. Enjoy every bite!
Top Tips
Choose the Right Potatoes: Selecting the appropriate type of potato is crucial for twice baked potatoes. Russet or Idaho potatoes are ideal due to their size and starchy content, which makes them perfect for baking and creating a fluffy interior.
Even Scooping and Leaving a Shell: When scooping out the insides of the baked potatoes, be careful to leave a thin layer of potato attached to the skin. This helps maintain the structure of the potato skins, preventing them from collapsing when refilled. Aim for an even scoop to ensure a uniform shell thickness.
Crispy Skin Technique: To achieve a crispy and flavorful skin, which is a signature characteristic of a good twice baked potato, rub the outside of the potatoes with oil (like olive or vegetable oil) and a bit of salt before the first bake. This helps the skin crisp up nicely and adds flavor. Additionally, baking the potatoes directly on the oven rack can promote an even crispier skin.
Substitutions
- Greek Yogurt for Sour Cream: For a similar tanginess with less fat, use Greek yogurt instead of sour cream.
- Turkey Bacon for Regular Bacon: If you prefer a lighter option, turkey bacon is a great substitute for regular bacon.
- Different Oils: If you don't have olive or vegetable oil, canola or sunflower oil works just as well for crisping up the skins.
- Colby or Monterey Jack Cheese: Instead of cheddar, try using Colby or Monterey Jack cheese for a milder, creamy flavor.
Variations
- Broccoli Cheese: Add some steamed, chopped broccoli to the potato mix for a delicious broccoli cheese variation.
- Loaded Baked Potato Style: Mix in some chopped chives, a dollop of sour cream, and extra bacon on top for a loaded baked potato twist.
- Spicy Jalapeño: Add diced jalapeños into the filling for a spicy kick. Top with a sprinkle of paprika for extra heat.
Twice Baked Potatoes
These double baked potatoes are the perfect blend of savory flavors. You get the richness of cheese, the creaminess of sour cream, and a wonderful hint of onion from the scallions. They're satisfyingly hearty and great for a filling meal.
Ingredients
- 4 large baking potatoes
- ½ cup sour cream
- ¼ cup milk
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons oil (olive or vegetable)
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 scallions, finely sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Wash, scrub, and dry potatoes. Prick with a fork.
- Rub potatoes with oil, sprinkle salt.
- Bake on rack or sheet 45-60 min until tender.
- Cool slightly, cut in half lengthwise.
- Scoop out insides, leave thin shell.
- Mash potato insides. Add sour cream, milk, butter, half bacon, half cheese, half scallions, salt, pepper. Mix until creamy.
- Refill shells with mixture, mound slightly.
- Top with remaining cheese and bacon.
- Bake additional 15-20 min until cheese melts.
- Sprinkle with remaining scallions.
- Cool a few minutes before serving. Enjoy!
Notes
For the creamiest filling, warm your milk and melt the butter before mixing them with the potato. This small step makes a big difference!
Storage Instructions
In the Fridge: Store any leftover Twice Baked Potatoes in an airtight container. They’ll be good for about 3 days. When you’re ready to eat them, just reheat in the oven or microwave.
Freezing: These potatoes freeze well. Place them on a baking sheet, freeze until solid, and then put them in a freezer bag. They’ll last for a couple of months. Thaw in the fridge overnight before reheating.
Reheating: Warm them up in the oven at 350°F to keep the skin crispy. If you’re in a hurry, the microwave works, but the skin won’t be as crispy.
Avoid Sogginess: If you’re reheating in the microwave, wrap them in a paper towel to absorb excess moisture.
Make-Ahead Tips: You can prep these potatoes a day ahead. Just do everything up to the final baking, then cover and refrigerate. When you’re ready, do the final bake to serve them hot and fresh.
FAQ
Yes, you can prepare Twice Baked Potatoes ahead of time, which is great for planning meals for gatherings or busy days. Complete all steps up until the final bake, then cover and refrigerate them. When you're ready to serve, simply put them in the oven for the final baking step.
To check if the potatoes are fully baked in the first round of baking, pierce them with a fork or a knife. If it goes in easily with little resistance, the potatoes are done. They should feel soft inside. This usually takes about 45-60 minutes at 400°F, but it can vary depending on the size of the potatoes.
While Russet potatoes are the best choice for Twice Baked Potatoes due to their size and texture, you can use other types. Yukon Gold potatoes are a good alternative as they have a creamy texture and a buttery flavor. Keep in mind that the texture and flavor profile might slightly vary with different potato types.
If you're out of sour cream, a great substitute is plain Greek yogurt. It offers a similar tanginess and creaminess. You could also use cream cheese for a richer filling, though it will alter the flavor profile slightly.
While not absolutely necessary, rubbing oil on the skin of the potatoes before baking helps to create a crispy and flavorful outer layer. If you prefer a less crispy skin or are cutting down on oil, you can omit this step, but the texture of the potato skin will be different.
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