Twice baked potatoes are like the culinary equivalent of a warm hug on a chilly day. Imagine golden, crispy shells giving way to creamy, fluffy interiors, all while being stuffed to the brim with cheese, bacon, and whatever else your heart desires. creamy potato soup pairing The aroma wafts through your home, drawing everyone in like moths to a flame. savory pot roast pairing loaded potato soup option They make an appearance at family gatherings, cozy dinners, or simply as a comforting weeknight meal.
I first encountered these beauties at my Aunt Betty’s Thanksgiving dinner when I was just a kid. With each bite, I felt like I was floating on a cloud of potato goodness. From that moment on, they became my go-to comfort food. cheesy ranch potatoes dish Now, whether you’re entertaining guests or just want to treat yourself after a long day, these twice baked potatoes promise a flavor explosion that’s hard to resist. For more inspiration, check out this Creamy Cheesy Potato Soup recipe.
Why You'll Love This Recipe
- Twice baked potatoes are easy enough for beginners but impressive enough for special occasions
- The combination of creamy filling and crispy skin creates a delightful texture contrast
- You can customize toppings based on your preferences or leftovers
- They look beautiful on the plate and taste even better than they look!
I remember the first time I made twice baked potatoes for friends; they practically swooned and requested seconds! For more inspiration, check out this Roasted Potatoes recipe recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Choose large ones for generous stuffing space; their starchy nature makes them perfectly fluffy.
Butter: Use unsalted butter; it adds richness without overpowering the flavors of the other ingredients.
Sour Cream: For that creamy texture and tangy kick; full-fat sour cream yields the best results.
Cheddar Cheese: Sharp cheddar works wonders here; it melts beautifully and adds a robust flavor.
Bacon Bits: Use crispy bacon for added crunch and smoky goodness; feel free to swap for turkey bacon if desired.
Chives or Green Onions: These fresh herbs add color and brightness; chop them finely for an elegant finish.
Salt and Pepper: Essential seasonings that elevate every ingredient’s flavor; don’t skimp on these!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash your russet potatoes thoroughly under running water to remove dirt. Prick them with a fork multiple times for steam escape.
Bake Until Tender: Place the potatoes directly on the oven rack and bake for about 45-60 minutes until they feel soft when squeezed gently. Be patient; this step is crucial for fluffy insides.
Cool and Cut Open: Allow the potatoes to cool slightly before handling them. Carefully slice each potato in half lengthwise—be cautious of steam escaping!
Scoop Out Filling: Use a spoon to scoop out most of the potato flesh into a mixing bowl, leaving a small border inside each skin so they hold their shape.
Add Filling Ingredients: To the bowl with potato flesh, add butter, sour cream, cheddar cheese, salt, pepper, and bacon bits. Mix until creamy and well combined.
Refill Potato Skins**: Spoon the creamy mixture back into each potato skin generously—don’t be shy! Top with extra cheese and bacon bits if you’re feeling indulgent.
Bake Again**: Place stuffed potatoes back in the oven for an additional 15-20 minutes until heated through and tops are golden brown. Enjoy the mouthwatering aroma filling your kitchen!
And there you have it! Homemade twice baked potatoes that will wow any crowd or simply satisfy your cravings at home. These spuds are not only delicious but also allow room for creativity—swap ingredients based on what you have handy or what flavors excite you!
You Must Know
- Twice baked potatoes are a crowd-pleaser, and they’re perfect for using up leftover ingredients
- They can be customized with various toppings and flavors, making them versatile
- The creamy filling combined with the crispy skin is an unbeatable texture experience
Perfecting the Cooking Process
Start by baking your potatoes until tender, then scoop out the insides, mixing them with cheese and sour cream for the ultimate filling.
Add Your Touch
Feel free to swap out cheddar for gouda or add crumbled bacon for extra flavor. Fresh herbs can elevate the taste too.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.
Chef's Helpful Tips
- Make sure to poke holes in your potatoes before baking; this prevents them from exploding
- Use room temperature ingredients for a creamier filling, and don’t skip the cheese—it’s key!
- Bake twice-baked potatoes at 375°F for best results
There was that one Thanksgiving when I accidentally made too many twice baked potatoes. Let’s just say, everyone left with a plateful—and I learned to always make extras!
FAQ
What type of potatoes are best for twice baked potatoes?
Russet potatoes are ideal due to their fluffy texture when baked.
Can I freeze twice baked potatoes?
Yes, they freeze well! Just wrap them tightly before storing.
How long do I bake twice baked potatoes?
Bake them at 375°F for about 20-25 minutes until heated through.
Twice Baked Potatoes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8 (4 potatoes halved) 1x
Description
Indulge in the comforting warmth of twice baked potatoes, featuring crispy skin and a creamy, cheesy filling that’s irresistible. Perfect for family gatherings or a cozy night in, this recipe combines simple ingredients to create a delightful dish that’s sure to please everyone. Customize with your favorite toppings or leftovers for a unique twist every time.
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup full-fat sour cream
- 1 cup sharp cheddar cheese, shredded
- ½ cup crispy bacon bits
- ¼ cup chives or green onions, finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the russet potatoes and prick them with a fork several times.
- Place potatoes directly on the oven rack and bake for 45-60 minutes until tender.
- Allow potatoes to cool slightly, then slice each in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Add butter, sour cream, cheddar cheese, salt, pepper, and bacon bits to the potato flesh; mix until creamy.
- Refill potato skins with the mixture and top with extra cheese and bacon bits if desired.
- Return stuffed potatoes to the oven for an additional 15-20 minutes until heated through and golden brown.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Experiment with different cheeses like gouda or add fresh herbs for added flavor. Store any leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results. For an even creamier filling, use room temperature ingredients before mixing.