Twice Baked Potatoes Recipe

Introduction

Twice baked potatoes are a comforting and flavorful side dish that never fails to impress. Crispy on the outside and creamy on the inside, these potatoes are loaded with cheese, sour cream, and bacon for a delicious twist. Perfect for family dinners or gatherings, they’re easy to prepare and always a crowd-pleaser.

Ingredients

• 4 russet potatoes
• Olive oil
• Salt for sprinkling potatoes
• ⅓ cup sour cream
• 2 tablespoons butter
• ½ cup Monterey Jack cheese, finely shredded
• 1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ to ⅓ cup milk
• 2 slices crispy cooked bacon, chopped
• 1 scallion, thinly sliced

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. After washing the potatoes, dry them well. Prick each potato 2-3 times with a fork, rub them with olive oil, and sprinkle with salt. Place the potatoes uncovered on a baking sheet and bake for 45-60 minutes, or until they are soft when gently squeezed. Remove from the oven and let them cool until you can handle them safely.
2. Step 2: Slice each baked potato in half lengthwise. Carefully scoop the flesh into a large mixing bowl, leaving about a ¼ to ⅓ inch of potato intact around the skin to keep its shape.
3. Step 3: Add the sour cream, butter, Monterey Jack cheese, ½ cup of cheddar cheese, garlic powder, onion powder, salt, and black pepper to the bowl. Mash everything together using a potato masher until the mixture is creamy. Gradually add milk as needed to achieve a smooth, creamy texture.
4. Step 4: Spoon the mashed potato mixture evenly back into the potato skins. Sprinkle the remaining ½ cup of cheddar cheese over the tops. Return the filled potatoes to the oven and bake at 350 degrees for 15 minutes, until the cheese on top is melted and slightly golden.
5. Step 5: Remove the potatoes from the oven and sprinkle with chopped crispy bacon and sliced scallions before serving.

Tips & Variations

• For extra creaminess, try folding in a dollop of cream cheese or Greek yogurt along with the sour cream.
• Swap the bacon for cooked sausage or omit it for a vegetarian version. Add extra scallions or chives to boost the fresh flavor.
• Use smoked cheddar for a richer, smoky flavor that complements the bacon well.
• To save time, bake the potatoes a day ahead and reheat after stuffing and topping with cheese.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350-degree oven for about 15-20 minutes until heated through and the cheese is melted. Avoid microwaving to keep the skins crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for twice baked potatoes?

Russet potatoes are best because their fluffy texture makes the mash creamy and light. Yukon Gold can also work but may create a denser filling.

How do I make this recipe dairy-free or vegan?

You can substitute dairy ingredients with plant-based alternatives like vegan sour cream, vegan butter, and dairy-free cheese. Skip the bacon or use a vegan bacon substitute.