Twice-baked potatoes are the perfect side dish that blurs the line between indulgence and everyday comfort. Imagine biting into a crispy, golden potato shell filled with creamy, cheesy mashed potatoes, topped with crispy bacon and fresh scallions. Sounds irresistible, right?
This recipe is a crowd-pleaser, ideal for family dinners, potlucks, or even as a meal all on its own. The best part? They’re as easy to make as they are satisfying to eat. Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you master the art of twice-baked potatoes.
But here’s the thing: these potatoes aren’t just delicious—they’re versatile. You can tweak the filling, experiment with toppings, and even prep them ahead of time to make your life easier. They’ve been a staple in my kitchen for years, and every time I serve them, they disappear faster than I can say, “Who wants seconds?”
Why You’ll Love This Twice-Baked Potatoes
- Flavor Explosion: With sharp cheddar, creamy sour cream, and a hint of garlic and onion powder, these potatoes pack a punch in every bite.
- Crispy Meets Creamy: The contrast between the crispy potato skin and the velvety filling is pure culinary magic.
- Kid-Friendly: Even the pickiest eaters will love these cheesy, bacon-topped potatoes.
- Make-Ahead Magic: Prep these potatoes in advance, so all you have to do is pop them in the oven when it’s time to eat.
- Customizable: Add your favorite cheeses, swap bacon for turkey or beef bacon, or spice things up with jalapeños—it’s your potato, your way!
Recipe Overview
Here’s everything you need to know before you get started:
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Calories per Serving: Approximately 420
Ingredients
This recipe calls for simple, everyday ingredients that you probably already have in your kitchen. Let’s break them down:
- 4 Russet Potatoes: These are the gold standard for baked potatoes because their high starch content makes the insides fluffy and the skins perfectly crispy.
- Olive Oil: A light coating ensures the potato skins crisp up beautifully.
- Salt: Both for sprinkling on the skins and seasoning the filling.
- 1/3 cup Sour Cream: Adds tanginess and creaminess to the mashed potato filling.
- 2 tablespoons Butter: For that rich, classic potato flavor.
- 1/2 cup Monterey Jack Cheese: Its creamy texture balances the sharper flavor of cheddar.
- 1 cup Cheddar Cheese: Bold and cheesy, with 1/4 cup reserved for sprinkling on top.
- 1/4 teaspoon Garlic Powder: Enhances the savory flavor without overpowering the dish.
- 1/4 teaspoon Onion Powder: Complements the garlic and brings warmth to the filling.
- 1/4 teaspoon Salt: Brings out the natural flavors of the potato and cheese.
- 1/4 teaspoon Black Pepper: Adds a subtle hint of spice.
- 1/4–1/3 cup Milk: Helps achieve a creamy, smooth filling.
- 2 slices Crispy Bacon, Chopped: Adds a savory crunch to the final dish.
- 1 Scallion, Thinly Sliced: For a fresh, zesty garnish.
Step-by-Step Instructions
1. Bake the Potatoes
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prep the Potatoes: Wash the russet potatoes thoroughly and pat them dry. Using a fork, poke each potato 2–3 times to allow steam to escape during baking.
- Oil and Season: Rub each potato with a light coat of olive oil, then sprinkle with salt. This step is key for achieving crispy, flavorful skins.
- Bake: Place the potatoes directly on a baking sheet and bake for 45–60 minutes. You’ll know they’re ready when they’re soft to the touch and a knife inserts easily into the center.
- Cool: Remove the potatoes from the oven and let them cool for about 10–15 minutes, just enough to handle them comfortably.
2. Prepare the Filling
- Halve the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Scoop the Flesh: Using a spoon, gently scoop out the flesh, leaving about a 1/3-inch border of potato around the edges. This helps the potato shells hold their shape.
- Mix the Filling: Place the scooped-out potato flesh in a large mixing bowl. Add sour cream, butter, Monterey Jack cheese, 3/4 cup of cheddar, garlic powder, onion powder, salt, and pepper.
- Blend: Use a hand-held mixer to blend the ingredients until smooth. Gradually add milk, a little at a time, until the filling is creamy but not runny.
3. Refill the Potato Shells
- Stuff the Shells: Spoon the creamy filling back into the potato shells, mounding it slightly to create a fluffy, generous portion.
- Top with Cheese: Sprinkle the tops with the reserved 1/4 cup of cheddar cheese for that perfect golden finish.
4. Bake Again
- Increase the Oven Temperature: Preheat the oven to 375°F (190°C).
- Bake: Place the stuffed potatoes back on the baking sheet and bake for 15–20 minutes, or until the cheese on top is melted and bubbling.
5. Garnish and Serve
- Add the Final Touches: Remove the potatoes from the oven and sprinkle with chopped bacon and sliced scallions.
- Serve Warm: These potatoes are best enjoyed fresh out of the oven when the filling is creamy and the toppings are crisp and vibrant.
How to Serve Twice-Baked Potatoes
Twice-baked potatoes are versatile enough to pair with almost anything. Here are some ideas:
- Main Dishes: Serve alongside roasted chicken, grilled steak, or baked salmon for a hearty meal.
- Casual Fare: Pair with burgers, hotdogs, or BBQ ribs for a fun, laid-back dinner.
- Vegetarian Spread: Serve with a crisp green salad and steamed vegetables for a lighter, veggie-focused meal.
Tips for Success
- Don’t Over-Scoop: Leave a border of potato around the edges to keep the shells sturdy.
- Taste and Adjust: Before refilling the shells, taste the potato mixture and adjust the seasoning as needed.
- Use Fresh Cheese: Grate your own cheese for the best melting and flavor—it’s worth the extra step!
- Keep It Creamy: Add milk gradually to avoid a runny filling. You want it smooth and spreadable.
- Make Ahead: Prep the potatoes up to the final baking step, then refrigerate them. When ready to serve, bake them until heated through.
Recipe Variations
- Vegetarian: Skip the bacon and add sautéed mushrooms or roasted broccoli for a veggie-packed twist.
- Gluten-Free: This recipe is naturally gluten-free, but double-check any pre-packaged ingredients like spices or bacon.
- Spicy Kick: Mix in a pinch of cayenne pepper or top with sliced jalapeños for some heat.
- Herb-Infused: Add fresh herbs like parsley, chives, or thyme to the filling for extra flavor.
- Loaded Potatoes: Top with sour cream, diced tomatoes, and even avocado for a fully loaded experience.
Storing and Freezing
Storing Leftovers
- Refrigerate: Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm them in a 350°F oven until heated through to retain their crispy texture.
Freezing Instructions
- Freeze: Let the potatoes cool completely, then wrap them individually in foil or plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheat from Frozen: Bake directly from frozen at 375°F for 25–30 minutes, or until hot and bubbly.
FAQs
Can I use another type of potato?
Russet potatoes are ideal, but Yukon Golds can work if you prefer a creamier texture.
How can I make these in advance?
Prepare the potatoes up to the final baking step, cover tightly, and refrigerate. Bake just before serving.
What if I don’t have a hand-held mixer?
Mash the potatoes with a fork or potato masher. It’ll take a bit more effort, but the results will still be delicious.
Can I skip the bacon?
Absolutely! You can substitute with turkey or beef bacon, or omit it entirely for a vegetarian option.
Final Thoughts
Twice-baked potatoes are the kind of dish that never goes out of style. They’re comforting, flavorful, and endlessly adaptable. Whether you’re making them for a special occasion or just because, they’re guaranteed to steal the show. So, grab some russet potatoes, fire up your oven, and get ready to enjoy the creamiest, cheesiest potatoes ever.
Don’t forget to snap a photo of your creation and tag me—I’d love to see how yours turn out! Happy cooking! 🥔✨
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Twice-Baked Potatoes : The Ultimate Comfort Food
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy potato skins filled with creamy, cheesy mashed potatoes, topped with bacon and scallions—perfect for any occasion
Ingredients
- 4 russet potatoes
- Olive oil (for coating)
- Salt (for sprinkling)
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack cheese (shredded)
- 1 cup cheddar cheese (shredded, divided)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4–1/3 cup milk
- 2 slices crispy bacon (chopped)
- 1 scallion (thinly sliced)
Instructions
- Preheat oven to 350°F (175°C). Prick washed potatoes with a fork, coat with olive oil, sprinkle with salt, and bake for 45–60 minutes.
- Allow the potatoes to cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving a 1/3-inch border in the skins.
- In a large bowl, mix the scooped potato flesh with sour cream, butter, 3/4 cup cheddar, Monterey Jack, garlic powder, onion powder, salt, and pepper. Blend until smooth, adding milk gradually for a creamy consistency.
- Fill the potato shells with the mixture, topping with the remaining cheddar.
- Bake at 375°F (190°C) for 15–20 minutes.
- Garnish with bacon and scallions. Serve warm.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Make ahead: Prepare up to the final bake step, then refrigerate. Bake when ready to serve.
- Add variations like herbs, jalapeños, or vegetarian toppings for a twist.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American