Best Twice-Baked Potato Recipes
Top Rated Twice-Baked Potato Recipes
Twice baked, twice the fun. These easy twice baked potatoes are sure to be a dinner side favorite.Recipe courtesy of Phil's Fresh Eggs
These aren't your average twice-baked potatoes. They take a lot of extra work, but with tons of crispy bacon, cheese, sour cream and green onions, these are delicious beyond belief.
Potatoes so nice, I baked them twice.See all Cheddar recipes.Click here to see Potato Recipes That Aren't Boring.
- 5 pounds russet baking potatoes
- ¼ cup salted butter, melted
- ⅓ cup milk
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 2 tablespoons chopped fresh chives, or to taste
Preheat the oven to 375 degrees F (190 degrees C).
Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.
- 5 large Idaho baking potatoes (about 1 pound each)
- 1 tablespoon olive oil
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 4 ounces bacon, chopped
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 cup sour cream
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons snipped chives
Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
17 Totally Indulgent Twice-Baked Potato Recipes
As their name suggests, twice-baked potatoes take some time in the oven to get to the perfect consistency. But as long as you're patient, they're so worth the effort.
We've filled these to the brim.
These twice-baked potatoes are loaded with the makings of a full chicken dinner.
Smoky bacon turns this sweet-savory sweet potato side into a scene stealer.
Step aside, bacon. These decadent potatoes prove that broccoli is the ultimate flavor bomb.
These over-the-top potatoes are stuffed with sour cream and cheese and topped with gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins. Get ready to go all out.
The baked potatoes that I make are already crispy and coated with garlic salt. My twice-baked potatoes get even more flavor with sour cream, sharp cheddar cheese, and real crumbled bacon bits (if desired). I also season the potato mixture with kosher salt, ground pepper, and garlic salt before mixing.
If you have twice-baked potatoes in the fridge, simply place them in a 350 degree F oven, loosely covered with foil. After about 20 minutes (or when insides are heated through), remove the foil. Turn the oven to broil, and watch closely. In a few minutes, the cheese and bacon topping will begin to bubble and brown. Remove them at this point, as they can quickly burn!
Twice Baked Potatoes (My Grandfather’s Famous Recipe)
I simply cannot remember a holiday meal without my late grandfather&rsquos famous recipe for Twice Baked Potatoes. I can&rsquot think of a better way to kick off #PotatoPalooza week than with the potato recipe that has the best memories for me, not the mention the MOST DELICIOUS taste ever!
Thank you so much to the Idaho Potato Commission for sponsoring t his post! As always, all opinions and endorsements are my own.
What is #PotatoPalooza, you ask? I&rsquom glad you did. This week, I&rsquoll be partnering with Panning the Globe and Omnivore&rsquos Cookbook to bring you holiday potato recipes EVERY SINGLE DAY, Monday through Friday. That&rsquos fifteen of the best, most delicious potato recipes that you can add to your holiday menu. (Thanks so much for the folks at the Idaho Potato Commission, who made this event happen!)
Thanksgiving is just a few weeks away, folks (no pressure)! Christmas and Hanukkah are just a few weeks after that (again, no pressure). If there were ever a time to be thinking about potatoes, it&rsquos now.
Lisa at Panning The Globe shares delicious international recipes adapted for the home cook. Maggie at Omnivore&rsquos Cookbook shares delicious Chinese and Asian recipes, geared to non-Chinese home cooks. And I, as you know, write about real food for busy people- recipes made from wholesome ingredients that are freezable, make ahead, quick and easy, or made in the slow cooker.
To me, the star of any Thanksgiving meal is the potatoes. Turkey&rsquos great, and so are green beans&hellip but the potatoes. Mmm, mmm. And I have to say that this potato promotion is happening at an extremely convenient time, since my #1 pregnancy craving has been potatoes.
I&rsquove adapted these twice backed potatoes from my grandfather&rsquos original recipe to be a bit creamier and healthier (well, healthier in that he used Crisco, and I used butter, which is at least a natural fat!). His story is very familiar to first generation Greek immigrants of his time: he co-owned a restaurant and made delicious, delicious food. The locals of Manchester, NH (where Roy&rsquos Restaurant was located) can still recall the items on the menu and dining there regularly.
I don&rsquot believe that these potatoes were on his menu, but you can rest assured that they are damn delicious, as was everything else he cooked. I&rsquom so happy to be able to share his recipe with you all, and with an even larger audience thanks to The Idaho Potato Commission sponsoring this post and making me a featured blogger on their website! You can find the recipe on their website as well. It makes me feel warm and fuzzy that other families across America may enjoy my grandfather&rsquos twice baked potatoes, and maybe even make it a tradition of their own :-)
Fair warning: this recipe for twice baked potatoes is pretty labor intensive. However, there are a couple of reasons why these are perfect to make for Thanksgiving, or any other holiday meal:
- You can make them ahead of time. Just assemble them and keep in the refrigerator or freezer until you are ready to do the second round of baking. This means you could literally make them TODAY and have one dish prepared for your Thanksgiving meal. Make sure to defrost them/bring them to room temperature before putting them in the oven!
- They freeze well. Unlike other twice baked potatoes, which can sometimes turn a funny texture in the freezer, these hold up beautifully. Why? All of the fat. I certainly didn&rsquot skimp on the fat here- and in my opinion, you shouldn&rsquot even give it a second thought when it comes to Thanksgiving. The fact that every starchy morsel of these potatoes is wrapped in cream and butter protects the texture from going haywire in your freezer. In addition to making them ahead of time and freezing, you can also freeze any leftovers you have (in the unlikely event that are any, of course!).
This recipe serves 8 people and uses 4 potatoes. If you&rsquore expecting more company for the holidays, you can very easily double it, or just add a few more potatoes to the mix and top off the other ingredients with estimated amounts. The recipe is very forgiving- using more or less cream, butter, or onions won&rsquot make a difference.
Your life will be easier when making this recipe if you:
- Mix the potatoes immediately.You should wait until they&rsquore cool enough to handle, but once they are scooped out into a mixing bowl, don&rsquot wait to add the cream, butter, onions, and parsley. Once, I waited for too long, and the texture of the potatoes turned gummy and dense. The hotter the potatoes are when you mix them, the fluffier they will be.
- Use an electric hand mixer. It will make the smoothest consistency for the potatoes in the easiest way possible. (if you don&rsquot have one, you can definitely use a masher and do it the old fashioned way.)
- Use a wire rack on your baking sheet. It allows air to circulate around the entire potato, ensuring even cooking and crispy skin. Plus, if you put foil down over the baking sheet to catch any crumbs or drips, it makes cleanup a breeze!
Also, this post on how to make perfect baked potatoes may be helpful for you.
Be sure to check out these Baked Potato Chips with Chinese BBQ Mix from Omnivore&rsquos Cookbook (an awesome appetizer or snack to feed your guests), and this Russet and Sweet Potato Tian with Brown Butter and Sage! And you&rsquoll love this recipe for mashed potato cakes.
Recipe for Twice Baked Potatoes below- enjoy!
- Cream Cheese
- Ranch Dressing Mix
- Bacon Bits
- Shredded Cheddar Cheese
- Green Onions
Preheat your oven to 400 degrees, and place your potatoes in a deep casserole dish.
Bake them for one hour, and let cool completely.
Slice each potato in half and scoop out the centers with a spoon, (leaving about ¼ inch inside the potato) and place in a bowl.
Place potato skins on a baking sheet and broil for 5 minutes.
Take your bowl of potatoes and add in cream cheese, butter, ranch dressing mix, and buttermilk.
Mix with a hand mixer until smooth, add more buttermilk if too dry.
Scoop potato mixer into the skin, filling each one up, as shown.
Place back into the casserole dish and top with cheese, bacon, and green onions.
- 2 large russet potatoes, scrubbed
- 3 to 4 tablespoons milk
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons sour cream
- 1/2 cup grated sharp cheddar cheese
- Coarse salt and freshly ground pepper
- 1 large egg, lightly beat
- 1 tablespoon chopped fresh chives, plus more for garnish
Preheat oven to 375 degrees. Pierce potatoes with a fork bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
Halve potatoes lengthwise, leaving a thin shell scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper fold in eggs and chives to combine.
Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.
Twice Baked Potatoes
Twice Baked Potatoes are always the first side dish to go at BBQs and potlucks. These have creamy sour cream and butter mashed potatoes topped with cheesy, bacon, and green onions. Even better, you can make them ahead of time.
These were originally posted in June 2010 but the photos have been updated.
TWICE BAKED POTATOES
How do you like your potatoes? Fried, baked, mashed, au gratin? Everyone in my family likes them different.
Every time I send my husband to the grocery store with a list he comes home with the everything on the list plus at least one bag of chips.
He can kill a bag of chips in a sitting. I, on the other hand, can take or leave chips. I don’t HAVE to have them.
French fries baby…that’s my downfall. Whether it’s Chick-Fil-A’s waffle fries or McDonald’s thin crispy fries…they find a way in my mouth.
The ironic thing is that I’ll never order them because I know how bad they are for you but somehow they disappear from my kid’s Happy meals.
WHY ARE THEY CALLED TWICE BAKED POTATOES
These potatoes are baked two different times. First, you bake the potatoes in the oven. Next, you scoop out the filling and add all of the ingredients. Spoon them back in the potatoes and bake again!
HOW TO MAKE TWICE BAKED POTATOES
- Preheat oven to 350 degrees and bake potatoes for about an hour or until fork tender.
- Remove potatoes from oven and cool.
- Meanwhile, cook and crumble bacon.
- Slice potatoes lengthwise and spoon out inside leaving 1/4 inch around the entire shell.
- Mix together potato insides, sour cream, butter, milk, salt, pepper, 1/2 the green onions and 1/2 the cheese.
- Fill the potato shells with the mixture and top with bacon and remaining cheese.
- Bake potatoes for 15-20 minutes and then sprinkle with remaining green onions.
The best part about these twice baked potatoes is that everything can be made the night before and store them in the fridge so all you have to do is pop them in the oven when you’re ready. You can even freeze these.
Best Ever Twice Baked Potatoes
I was craving stuffed potatoes with my marinated steak the otherwise day, when it was positive 30 Celcius. Anyways, as wonted, I decided to get my own modification. These were intelligent from the dolabrate fact that I am on a cream cheese objection lately, wraps with cream cheeseflower, crackers with take cheeseflower, cream cheese on top of withdraw cheese with a view of toiletries cheese…..you get the doctor. So I had to screw take cheeseflower in them instead of the habitual tart withdraw. And we all hump my compassion involvement with monastic. And mallow. And unaged onions.
- 4 large baking potatoes (russet)
- 6-8 slices bacon
- 1/4 cup sour cream
- 1/2 cup of cream cheese
- 1/2 cup milk
- 1/2 cup of butter
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon pepper
- 1 cup or so of shredded Cheddar cheese
- green onions
1. Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
2. Start your bacon cooking, chop it into little slices and cook in a pan.
3. Slice the potatoes in half when they are cool enough to handle.
4. Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
5. Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
6. Add milk until they are the perfect texture for your palate.
7. Mix in the seasoning salt and pepper.
8. Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
9. Add in green onion to taste, start with a 1/4 cup.
10. Stuff the potatoes with the filling and add the rest of the cheese on top.