These creamy and flavorful twice baked potatoes are sure to be a new family favorite. The perfect side for steaks, brisket, ribs, or anything else you are grilling.
Easy and affordable meals are something every family is looking for. Nothing is more economical, versatile, and filling than the Russet potato. Give it a quick rinse, stick it in the oven, and a short while later, you have a hearty meal or side. Baked, mashed, fried, or sautéed there are endless ways to turn this simple vegetable into a delicious treat for anytime of the day.
Out of all the ways to cook a potato, this has to be my favorite way to enjoy them! These twice baked potatoes are the perfect combination of a baked potato and mashed potatoes that everyone will love. If you’ve never had a twice baked potato, you’re missing out. The good news? Your taste buds will be jumping for joy after you make this easy recipe.
Ingredients For This Recipe
The ingredients you will be using are:
- Potatoes– Russet potatoes are best due to their large size and high levels of starch.
- Butter– Salted or unsalted butter will work.
- Milk– Whole milk is preferred but you can also use 2% or skim.
- Cream Cheese & Sour cream– adds a creamy texture and tangy flavor to the filling.
- Cheddar Cheese, Bacon, & Green Onions– used in the filling and as toppings.
- Paprika, Salt & Black Pepper– adds the perfect amount of spice to the filling.
How To Prepare The Twice Baked Potatoes
Begin by washing the potatoes under cold water by hand or with a vegetable brush. Once the potatoes are clean, dry them off with a paper towel or allow them to air dry. If the potatoes are not completely dry when you place them in the oven, you may end up with a soft, moist potato skin rather than a crispy one.
Once they are dried, apply extra virgin olive oil to the entire potato and sprinkle with coarse sea salt. This will help the skin to crisp up while baking and will also add flavor to the skin. Then, line a baking sheet with aluminum foil and bake your potatoes at 425°F for 1 hour. Keep in mind, baking time will vary depending on the size of your potatoes.
While the potatoes are baking, it’s time to prepare the other ingredients. Take 4 slices of bacon and cook over medium heat until browned and crispy. Once cooled, crumble it up and set aside. Next, dice two tablespoons of green onions and set aside. If you want to top your twice baked potatoes with green onions, dice up a little extra.
Once your potatoes have baked for 1 hour, remove them and allow them to cool for 10 minutes. The potatoes will still be warm after 10 minutes so I recommend using a glove or oven mitt for the next step. First, using a knife, cut each potato in half lengthwise. Next, scoop the insides of the potatoes into a large mixing bowl making sure not to tear the skin. Be sure to leave a thin layer of potato on the skin for support.
Once the inside of your potatoes have been scooped into a mixing bowl, add all the other ingredients into the bowl and blend until well combined. Make sure to keep some green onions set aside for topping after the potatoes are baked. Spoon the filling into the potato halves and top with grated cheddar cheese and bacon crumbles. Adjust your oven to 350°F and bake the potatoes for 10-15 minutes or until the cheese is melted.
Once you remove the twice baked potatoes from the oven let them cool slightly. Then, top with your favorite toppings like a dollop of sour cream and green onions. Serve and enjoy!
Freezing Instructions
Do you like to plan ahead or enjoy having delicious snacks around the house for when the mood strikes? You’re not alone. Luckily these twice baked potatoes freeze really well and are simple to reheat. To freeze them, wrap each filled potato in plastic wrap and place into a freezer bag. Place in the freezer for up to one month. That’s it!
When you’re ready to reheat the potatoes simply place them on a lined baking sheet, sprinkle shredded cheese on top, and bake at 350°F for 15-20 minutes or until the cheese is melted and the filling is heated all the way through.
Tips
- It’s best to use a Russet potato when making twice baked potatoes due to their size and high levels of starch which make it ideal for mashing and baking.
- Using a mixer rather than a potato masher will help to make a more fluffy, whipped filling. Be careful not to over mix as this will cause the potatoes to become gummy.
- Easily scale this recipe up or down depending on how many people are in your family.
- For some added flavor, try sprinkling some of our BBQ Rub on top.
Twice Baked Potato
Ingredients
- 2 whole Russet Potatoes
- 4 slices Bacon
- 4 tablespoons Butter
- 1 ounce Cream Cheese brick style
- 2 tablespoons Sour Cream
- 2 tablespoons Green Onions
- 1/2 cup Cheddar Cheese
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Paprika
Instructions
- Preheat oven to 425° (218°C).
- Wash and dry potatoes. Apply extra virgin olive oil and coarse sea salt to the entire outside of the potatoes.
- Place the prepared potatoes on a lined baking sheet and cook for 1 hour or until they are tender.
- While the potatoes are cooking, brown the bacon in a skillet over medium heat until crispy or until your desired texture is achieved.
- Dice the green onions. If you want to top the finished potatoes with green onions, dice up a little extra.
- Using a knife, cut each potato in half lengthwise. Scoop out the insides of the potatoes, making sure not to tear the skin, into a large mixing bowl. Leave a small layer of potato in tact for support.
- Blend the scooped out potato with all the other ingredients until well combined. Spoon the filling back into the potato shells and top with grated cheese and bacon crumbles.
- Adjust oven temperature to 350°F (176°C) and bake for 10-15 minutes or until cheese is melted on top.
Notes