Twice-baked potatoes are a decadent and flavorful side dish where baked potatoes are scooped out, the flesh is mashed with various delicious ingredients like cheese, bacon, sour cream, and seasonings, then stuffed back into the potato skins and baked again until golden brown and bubbly.
Ingredients:
- 4 large russet potatoes
- 4 tablespoons butter
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 4 slices bacon, cooked until crispy and crumbled
- 1/4 cup chopped green onions (or chives)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional additions: Minced garlic, chives, other cheeses, broccoli florets, ham, etc.
Instructions:
- Bake the Potatoes: Preheat oven to 400°F (200°C). Wash the potatoes thoroughly and prick them several times with a fork. Bake directly on the oven rack for 45-60 minutes, or until they are tender when squeezed.
- Cool Slightly: Remove the baked potatoes from the oven and let them cool slightly until they are easy to handle.
- Cut and Scoop: Carefully cut each potato in half lengthwise. Using a spoon, scoop out the potato flesh, leaving about 1/4 inch of potato attached to the skin to maintain its shape. Place the scooped-out potato flesh in a medium bowl.
- Prepare the Filling: Add the butter, sour cream (or Greek yogurt), shredded cheese, crumbled bacon, chopped green onions (or chives), salt, and pepper to the bowl with the potato flesh. Add any other optional ingredients you desire at this stage.
- Mash the Filling: Mash all the ingredients together until smooth and creamy. You can use a potato masher or a fork. Don’t overmix, as it can make the filling gummy.
- Stuff the Skins: Spoon the mashed potato mixture back into the hollowed-out potato skins, mounding it slightly on top.
- Second Bake: Place the stuffed potato skins on a baking sheet. You can sprinkle a little extra cheese on top if desired. Return to the oven and bake for another 15-20 minutes, or until the filling is heated through and the tops are golden brown and bubbly.
- Garnish and Serve: Remove the twice-baked potatoes from the oven. Garnish with extra chopped green onions or fresh parsley, if desired. Serve hot as a delicious side dish or even a light meal.
Tips and Notes:
- Potato Variety: Russet potatoes are the most common choice for twice-baked potatoes due to their size and fluffy texture.
- Cooling Time: Don’t let the potatoes cool completely before scooping, as it can make the process more difficult.
- Filling Consistency: Adjust the amount of sour cream or butter to achieve your desired filling consistency.
- Cheese Variations: Experiment with different cheeses like Monterey Jack, Colby, or a sharp cheddar.
- Make Ahead: You can prepare the stuffed potato skins ahead of time, cover them, and refrigerate them for up to 24 hours before the second bake. Add a few extra minutes to the baking time if starting from cold.
- Freezing: Twice-baked potatoes can also be frozen after the second bake. Wrap them individually in plastic wrap and then in foil. To reheat, bake from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through.
Enjoy these rich and satisfying twice-baked potatoes!