TWICE BAKED POTATOES ARE EASIER THAN YOU THINK ( check this)
These Twice Baked Potatoes are stuffed with creamy mashed potatoes, sour cream, cheese, green onions, bacon and seasonings for the ultimate indulgence. They are perfect for entertaining and the holidays (hello Valentines!) and always a hug hit!
Twice Baked Potatoes are easier than you think and make an epic meal in themselves or a crowd pleasing side! These Twice Potatoes are stuffed with creamy mashed potatoes, sour cream, cheese, green onions, bacon and seasonings for the ultimate indulgence. They are perfect for the holidays and entertaining and always a hug hit! This Twice Baked Potatoes recipe is completely customizable and can be transformed into a complete meal with the addition of chicken, beef and or/veggies (I’ve included TONS of variations with this recipe as your guide). Twice Baked Potatoes can also be made ahead of time and refrigerated or frozen (instructions included) for an easy heat and eat side or dinner!
INGREDIENTS
Potatoes
4 medium size Russet potatoes scrubbed and dried very well
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Filling
4 tablespoons melted butter
1/3 cup warm milk
1/2 cup sour cream or Greek yogurt
1 teaspoon dried chives (1 tablespoon fresh)
3/4 teaspoon salt more or less to taste
1/2 teaspoon garlic powder
1/4 tsp EACH paprika, dried dill weed, pepper
Pinch – 1/8 teaspoon cayenne pepper
1/4 cup chopped green onions
1 1/2 cups freshly grated cheddar, Monterrey or Gruyere (I like half cheddar, half Gruyere), divided
4 oz. (5-6 strips) bacon cooked and chopped, divided
Instruksion
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
2. Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
3. Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).
Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and 3/4 cup cheese. Add additional milk if needed to reach creamy consistency.
4. Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining 3/4 cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
Top potatoes with remaining bacon. Garnish with additional green onions and fresh parsley if desired. Serve with sour cream or Greek yogurt for added yum.
TIPS FOR PERFECT TWICE BAKED POTATOES
Only use Russet potatoes for structure and the fluffiest filling.
Line you baking sheet with foil for easy cleanup. Don’t use parchment paper or your potato skins won’t get as crispy.
Prepare any filling ingredients while your potatoes are baking such as cooking meat, veggies, etc.
Mix the filling when the potatoes are warm so it doesn’t get gummy.
For fluffy filling, use a hand mixer but don’t overmix.
Add milk to filling a little at time because you may need less depending on how much potato pulp was extracted.
Bake the potato shells while you make the filling for crispier skins– hardly any recipes do this!
Customize your Twice Baked Potatoes with any of my recipe ideas!
TWICE BAKED POTATO RECIPE VARIATIONS
Chicken Twice Baked Potatoes: You can add chicken to my traditional twice baked potato recipe, any of the below ideas or anything you can dream up! You will stir in 1 to 1 ½ cups chopped chicken to the filling or you can top your potatoes with chicken.
Blue Cheese Twice Baked Potatoes: swap 1/2 cup of cheese out for 1/2 cup blue cheese.
Spinach Twice Baked Potatoes: Stir 10 oz. frozen thawed spinach into the filling.
Broccoli Twice Baked Potatoes: stir 1 ½ cups chopped broccoli into filling (small) or larger cooked broccoli.
Buffalo Chicken Twice Baked Potatoes: replace some of the milk with hot sauce to taste, swap ½ cup cheese with ½ cup blue cheese and stir in 1 cup chopped chicken.
Mexican Twice Baked Potatoes: stir in ½ cup black beans, ½ cup corn, replace some of the milk with salsa to taste and add (homemade) taco seasoning to taste and top with avocados, fresh tomatoes/salsa and sour cream.
Greek Chicken Potatoes; replace some of the cheese with feta and add some Greek chicken, olives, roasted red bell peppers, etc to the filling and top with Greek Yogurt or tzatziki, and/or slivered almonds, olives, pickled red onions, etc.
Chili Cheese Twice Baked Potatoes: Add some chili beans and hamburger to your filling with some extra chili spice and top with nacho cheese OR just top your Twice Bake Potatoes with chili and cheese.
Leftover Twice Bake Potatoes: add leftover chicken/hamburger/steak (any protein) and a cup or so of leftover vegetables along with your favorite seasonings like Cajun, Taco, Curry, Ranch, Pesto etc.
TWICE BAKED POTATO TOPPINGS
I’ve kept it traditional but the possibilities are endless! You can even create a topping bar so everyone can pile their Twice Bake Potatoes with their favorites. Here are just a few topping ideas:
Cheeses: nacho cheese, blue cheese, feta, sharp cheddar, mozzarella, Monterrey
Chicken: Greek, Mexican, Buffalo, Chipotle, Lemon, Buffalo, Barbecue
Meat: bacon, hamburger, BBQ Pulled Pork, Carnitas, Carne Asada
Veggies: petite peas, avocados, tomatoes, roasted broccoli, roasted cauliflower, roasted bell peppers
Nuts: slivered almonds, crushed pistachios, chic peas
Something creamy: sour cream or Greek yogurt, tzatziki
Dressings: Ranch, Blue Cheese, Thousand Island, Cilantro Lime, Tomatillo Avocado Ranch
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