twice baked potato recipe
The Best twice baked potato recipe
What I love most about this recipe is how versatile it is. You can load them up with all the classic toppings like sour cream, chives, and bacon, or keep them lighter with Greek yogurt and extra veggies. They’re packed with protein from the cheese and potatoes, and you can even sneak in some spinach or broccoli if you want to add a little extra nutrition. Plus, they reheat beautifully, so they’re perfect for meal prep or leftovers. Whether it’s a weeknight dinner or a potluck side dish, these potatoes always hit the spot.
Creamy Twice Baked Potatoes
These rich and creamy twice baked potatoes are loaded with cheese, sour cream, and bacon for a decadent side dish. Perfect for holidays or weeknight dinners, they’re crispy on the outside and fluffy on the inside.
🥘Ingredients
- 4 large russet potatoes (about 8 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 tbsp unsalted butter, softened
- ¼ cup chopped green onions
- 4 slices cooked bacon, crumbled
- ½ tsp garlic powder
- ½ tsp paprika (for garnish)
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. -
2
Scrub the potatoes clean and pat them dry. Rub each potato with olive oil and sprinkle with salt and pepper. Place them on the prepared baking sheet. -
3
Bake the potatoes for 45-50 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool for 5-10 minutes. -
4
Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a ¼-inch thick shell. Place the scooped potato flesh in a mixing bowl. -
5
Mash the potato flesh with a fork or potato masher. Add the sour cream, cheddar cheese, Parmesan cheese, butter, green onions, bacon, and garlic powder. Mix until well combined and creamy. -
6
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle with paprika for color. -
7
Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and heated through. -
8
Let cool for 5 minutes before serving. Garnish with extra green onions or bacon if desired.
🔧Equipment
- Baking sheet
- Fork or knife
- Mixing bowl
- Spoon or scoop
- Oven
- Small bowl (for mixing filling)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Twice Baked Potatoes Works
❓ Frequently Asked Questions About Creamy Twice Baked Potatoes
1. Can I make twice baked potatoes ahead of time?
Yes! You can prepare twice baked potatoes up to 2 days in advance. After baking and scooping out the potato flesh, mix it with the fillings and pipe or spoon it back into the potato skins. Cover tightly with plastic wrap and refrigerate. When ready to serve, bake at 375°F (190°C) for 20–25 minutes until heated through. For extra crispiness, broil for 1–2 minutes at the end.
2. What’s the best potato to use for twice baked potatoes?
Russet potatoes are the best choice for twice baked potatoes because they have a high starch content and thick skins, which hold up well during baking and scooping. Yukon Gold potatoes can also work if you prefer a creamier texture, but they may not hold their shape as firmly.
3. Can I freeze twice baked potatoes?
Absolutely! Twice baked potatoes freeze very well. After assembling them (but before the second bake), wrap each potato tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 375°F (190°C) for 30–35 minutes until hot and golden.
4. How do I prevent my twice baked potatoes from drying out?
To keep them moist, avoid overbaking the potatoes during the first round—bake just until tender (about 45–60 minutes at 400°F/200°C). When mixing the filling, add a splash of milk, cream, or sour cream to keep it creamy. Covering the potatoes with foil during the second bake can also help retain moisture.
5. What are some creative filling variations for twice baked potatoes?
There are endless ways to customize your filling! Try adding crispy bacon, cheddar cheese, and green onions for a classic loaded version. For a vegetarian option, mix in sautéed mushrooms, spinach, and feta. Spice lovers can add jalapeños, pepper jack cheese, and a dash of hot sauce. For a breakfast twist, stir in scrambled eggs, ham, and Swiss cheese.
