This recipe guides you through making classic twice-baked potatoes. Potatoes are first baked until tender, then their creamy insides are scooped out and mixed with rich butter, crispy bacon bits, tangy sour cream, two types of cheese, and savory seasonings. This decadent filling is then spooned back into the potato shells, topped with extra cheese, and baked again until golden and heated through. A comforting and flavorful side perfect for any meal.
Prep Time 30 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 50 minutes mins
Achieving the perfect twice-baked potato hinges on fully cooking the potatoes during the first bake; they should be tender but not mushy. For the crispiest skins, ensure potatoes are thoroughly scrubbed and oiled before baking. When mashing the filling, avoid overmixing to prevent a gummy texture; a gentle mash with a fork or masher is sufficient. Frying your own bacon instead of using pre-made bits will significantly elevate the flavor profile. Remember to season generously to taste, as potatoes absorb a lot of salt. If freezing, omit the green onions and add them fresh upon reheating for best flavor and texture.