Twice Baked Potatoes
This recipe creates indulgent Twice Baked Potatoes, perfect as a hearty side. Potatoes are first baked until tender, then their fluffy interiors are scooped out and combined with butter, crispy bacon, sour cream, cheese, milk, and savory seasonings. The creamy filling is mounded back into the potato skins and baked a second time for a golden, cheesy finish.
Equipment
- 2 Baking Sheets
- 1 Large Mixing Bowl
- 1 Sharp Chef's Knife
- 1 Potato Masher Alternatively, a large fork can be used
- 1 Spoon or Scoop For scooping and filling
Ingredients
Main
- 8 baking potatoes washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits fry your own!
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese or a mix of both, plus more for topping
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions sliced
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Notes
For perfectly fluffy interiors, ensure potatoes are fully cooked and tender after the first bake; a knife should slide in easily. When mashing, avoid overworking the potato mixture, especially after adding milk and cheese, as this can lead to a gummy texture. For superior flavor, render fresh bacon until crisp instead of using pre-made bits. Consider incorporating a touch of garlic powder or a pinch of smoked paprika to deepen the savory profile. For an elegant presentation, pipe the filling back into the shells using a star tip, creating appealing mounds. If freezing, as noted, omit green onions until serving for best texture and freshness.