Twice-Baked Potatoes

Why Make This Twice-Baked Potatoes

Twice-baked potatoes are a comfort food classic that blend crispy potato skins with a creamy, cheesy filling. This recipe takes the humble baked potato to new heights with flavorful additions like sour cream, bacon, and cheddar cheese. Perfect for family dinners or as a side dish at gatherings, these potatoes are not only delicious but also packed with texture and taste. If you’re looking for a dish that’s both satisfying and easy to prepare, you’ll love making twice-baked potatoes.

How to Make Twice-Baked Potatoes

Making twice-baked potatoes is easier than you might think! Begin by baking your russet potatoes until they’re perfectly tender. Once they’ve cooled a bit, scoop out the insides, mix with creamy and cheesy ingredients, and then stuff that luscious filling back into the skins. A final bake melts the cheese on top, making these potatoes golden brown and irresistible. You’ll appreciate the warmth and comfort of this dish as it fills your home with delightful aromas.

Ingredients:

• 4 russet potatoes (about 2 lb)
• 1/2 cup sour cream
• 1/2 cup half and half (or whipping cream)
• 2 Tbsp green onions (diced)
• 1/4 cup cooked bacon (chopped)
• 1 1/2 cup cheddar cheese (grated)
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic salt

Directions:

1. Preheat the oven to 425˚F.
2. Wash the potatoes under cold water and pat them dry.
3. Place the potatoes on a baking sheet, leaving a bit of space between each.
4. Poke each potato 5-6 times with a fork to allow steam to escape while baking.
5. Bake potatoes at 425°F for about 45-60 minutes or until they are easily pierced with a fork and give a little when pressed (aim for an internal temperature of 210˚F).
6. Cut the potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch in the shell. Transfer the insides into a large bowl and mash them with a potato masher or fork until creamy.
7. To the bowl with the potato insides, add sour cream, half and half, salt, pepper, and garlic salt. Mix together until smooth.
8. Fold in green onions, bacon bits, and 1 cup of cheddar cheese.
9. Fill the potato skins with the creamy potato mixture and sprinkle the tops with the remaining cheddar cheese.
10. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Nutritional Information

Per serving (1 half potato):

• Calories: 300
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 400mg
• Total Carbohydrates: 29g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 11g

How to Serve Twice-Baked Potatoes

Twice-baked potatoes pair wonderfully with a variety of dishes. Serve them alongside grilled meats, roasted vegetables, or a hearty salad for a balanced meal. They can also stand alone as a filling snack or a side at your next BBQ or family gathering. Consider garnishing with extra green onions or a dollop of sour cream for added flavor and freshness.

How to Store Twice-Baked Potatoes

You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the oven at 350°F until warmed through, or you can use the microwave if you’re short on time. They also freeze well, so feel free to prepare a big batch for later. Wrap each potato in foil and store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

Expert Tips for Perfect Twice-Baked Potatoes

• Choose large, uniform potatoes for even cooking.
• Poking holes in the potatoes prevents them from bursting in the oven.
• For an extra creamy filling, consider using cream cheese along with sour cream.
• Keep the potato skins intact but remove just enough of the flesh to create room for the filling.
• Experiment with different cheeses or add your favorite herbs for a personal touch.

Delicious Variations

• Loaded Potato: Add toppings like sour cream, chives, or even jalapeños for a kick.
• Vegetarian Delight: Swap the bacon for sautéed mushrooms or spinach for a vegetarian version.
• Spicy Twist: Add diced green chilies or a sprinkle of cayenne pepper to the potato mixture for some heat.
• Mediterranean Style: Incorporate spinach, feta cheese, and sun-dried tomatoes for a flavorful twist.

Frequently Asked Questions

1. Can I use other types of potatoes for this recipe?

Absolutely! While russet potatoes are the best for baking due to their fluffy texture, you can use Yukon Gold or red potatoes for a creamier filling.

2. What can I substitute for sour cream?

Greek yogurt is a great alternative for a healthier option. You can also use cottage cheese or cream cheese combined with a bit of milk for a similar texture.

3. How do I know when my potatoes are done baking?

Potatoes are done when they feel soft and give a little when you press on them. Using a fork, they should easily pierce the skin and flesh inside. An internal temperature of 210˚F indicates they’re fully cooked.

Conclusion

Twice-baked potatoes are a delightful dish that combines rich flavors and comforting textures. They’re perfect for any occasion, from casual dinners to holiday feasts. With easy steps and a handful of ingredients, you can whip up a delicious batch that your family and friends will love. So, why not give it a try? Share your results with others and enjoy the warmth that comes from sharing a good meal!

Twice-Baked Potatoes

Twice-baked potatoes are a delightful comfort food classic, featuring crispy skins filled with a creamy, cheesy mixture, great for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces russet potatoes (about 2 lb) Choose large, uniform potatoes for even cooking.
• 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
• 1/2 cup half and half (or whipping cream)
• 2 Tbsp green onions (diced) Consider garnishing with extra green onions for added flavor.
• 1/4 cup cooked bacon (chopped) For vegetarian option, swap with sautéed mushrooms or spinach.
• 1 1/2 cup cheddar cheese (grated) Experiment with different cheeses for a personal touch.
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic salt

Method

 

Cooking

1. Preheat the oven to 425˚F.
2. Wash the potatoes under cold water and pat them dry.
3. Place the potatoes on a baking sheet, leaving a bit of space between each.
4. Poke each potato 5-6 times with a fork to allow steam to escape while baking.
5. Bake potatoes at 425°F for about 45-60 minutes or until they are easily pierced with a fork and give a little when pressed.
6. Cut the potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch in the shell.
7. Transfer the insides into a large bowl and mash them with a potato masher or fork until creamy.
8. To the bowl with the potato insides, add sour cream, half and half, salt, pepper, and garlic salt. Mix together until smooth.
9. Fold in green onions, bacon bits, and 1 cup of cheddar cheese.
10. Fill the potato skins with the creamy potato mixture and sprinkle the tops with the remaining cheddar cheese.
11. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They freeze well for up to 3 months. Reheat in the oven or microwave.