Twice Baked Potatoes Recipe

Introduction

Twice baked potatoes are a comforting and flavorful side dish that’s perfect for any meal. Crispy on the outside and creamy inside, these potatoes are loaded with cheese, bacon, and a hint of garlic for extra tastiness.

Ingredients

• 4 russet potatoes
• Olive oil
• Salt for sprinkling potatoes
• ⅓ cup sour cream
• 2 tablespoons butter
• ½ cup Monterey Jack cheese, finely shredded
• 1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼-⅓ cup milk
• 2 slices crispy cooked bacon, chopped
• 1 scallion, thinly sliced

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Wash and dry the potatoes, then prick each 2-3 times with a fork. Rub them with olive oil and sprinkle with salt. Place the potatoes uncovered on a baking sheet and bake for 45-60 minutes until soft when squeezed gently. Remove from oven and cool until easy to handle.
2. Step 2: Cut each baked potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about ¼ to ⅓ inch of potato around the skin intact.
3. Step 3: Add sour cream, butter, Monterey Jack, half of the cheddar, garlic powder, onion powder, salt, and black pepper to the bowl. Mash everything together until smooth. Stir in just enough milk to make the mixture creamy but firm enough to hold shape.
4. Step 4: Spoon the mashed potato mixture back evenly into the potato skins. Sprinkle the remaining cheddar cheese on top. Return to the oven and bake at 350 degrees F for 15 minutes or until the cheese is melted and bubbly.
5. Step 5: Remove from oven and sprinkle with chopped bacon and sliced scallions. Serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and add extra cheese or sautéed mushrooms for flavor.
• Use Greek yogurt in place of sour cream for a tangier, lighter option.
• Add a pinch of smoked paprika or cayenne pepper to the mash for a bit of heat.
• Make ahead by preparing through step 4, then refrigerate. Bake before serving to warm through and melt the cheese.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees F until heated through, about 15-20 minutes. Avoid microwaving if possible to keep the skins crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best because of their fluffy interior and sturdy skin, but you can also try Yukon Golds for a creamier texture. Avoid waxy potatoes as they won’t mash as well.

How do I make the potato skins crispy?

Make sure to leave a sturdy edge of potato flesh around the skin when scooping out the insides. Rubbing the skins with olive oil and baking uncovered helps them crisp up nicely.

Twice Baked Potatoes Recipe

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★★★★★

4.9 from 114 reviews

This Twice Baked Potatoes recipe offers a comforting and cheesy side dish, featuring fluffy mashed potato filling blended with Monterey Jack and cheddar cheeses, sour cream, and a touch of spices, all baked twice to golden perfection and topped with crispy bacon and scallions.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 russet potatoes
• Olive oil
• Salt for sprinkling potatoes

Filling

• ⅓ cup sour cream
• 2 tablespoons butter
• ½ cup Monterey Jack cheese, finely shredded
• 1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼–⅓ cup milk

Topping

• 2 slices crispy cooked bacon, chopped
• 1 scallion, thinly sliced

Instructions

1. Prepare and bake the potatoes: Preheat oven to 350°F (175°C). Dry the potatoes thoroughly after washing. Prick each potato 2-3 times with a fork, rub them with olive oil, and sprinkle with salt. Place them uncovered on a baking sheet. Bake for 45-60 minutes, or until they are soft when gently squeezed. Remove from the oven and allow to cool enough to handle.
2. Scoop out the potato flesh: Slice each baked potato in half lengthwise. Carefully scoop the flesh into a large bowl, leaving the outer ¼ to ⅓ inch of the potato skin intact to hold the filling.
3. Prepare the filling: Add sour cream, butter, Monterey Jack cheese, ½ cup cheddar cheese, garlic powder, onion powder, salt, and black pepper to the bowl with the potato flesh. Use a potato masher to mash everything together. Add milk gradually (between ¼ to ⅓ cup) until the mixture achieves a creamy consistency.
4. Fill and top the potatoes: Spoon the creamy mashed potato mixture back into the potato skins evenly. Sprinkle the remaining ½ cup cheddar cheese on top of each filled potato half.
5. Bake the filled potatoes: Return the filled potatoes to the oven and bake at 350°F (175°C) for 15 minutes, or until the cheese topping is melted and slightly golden.
6. Add final toppings: Remove the potatoes from the oven and sprinkle with chopped crispy bacon and thinly sliced scallions for added flavor and texture. Serve warm.

Notes

• For best results, use russet potatoes, which are starchy and fluffy inside.
• If you prefer a creamier texture, adjust the amount of milk accordingly.
• To make this dish vegetarian, omit the bacon topping or replace with a vegetarian substitute.
• These potatoes can be prepared in advance and reheated before serving.
• Make sure to prick the potatoes well before baking to avoid bursting.

Keywords: twice baked potatoes, cheesy potatoes, baked potato recipe, side dish, comfort food