Twice Baked Potatoes
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Twice Baked Potatoes
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These make-ahead Twice Baked Potatoes are an easy, delicious, and impressive-looking side dish!
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Ingredients
- 5 large russet potatoes, scrubbed clean and dried
- 1-2 tablespoons vegetable oil
- 1 cup sour cream, at room temperature
- 4 tablespoons (½ stick) salted butter, softened at room temperature
- 4 lices bacon, cooked and crumbled
- 2 tablespoons minced fresh chives or sliced green onions, divided
- 8 ounces (about 2 cups) grated sharp cheddar cheese, divided
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Prick the potatoes all over with a fork, rub with oil, and arrange on a large rimmed baking sheet. Bake until fork-tender, about 1 hour. Set aside until cool enough to handle.
- Slice the top quarter lengthwise off of the potatoes. Use a spoon to scoop the flesh from the tops into the bowl and discard the skins. Use the same spoon to carefully scoop the flesh from the potato bottoms, leaving a shell about ¼-inch thick.
- Arrange the 5 potato shells on a baking sheet.
- Use a potato masher or a fork to mash the potato flesh in the large bowl until smooth. Add the sour cream, butter, bacon, 1 tablespoon of chives or green onions, and 1 cup of cheese. Stir until completely combined. Taste and season with salt and pepper.
- Divide the mashed potato mixture evenly between the potato shells (it will be piled high). Top with remaining 1 cup of grated cheese.
- Bake the potatoes in a 400°F oven until heated through and the cheese is melted, about 15-20 minutes. Garnish with remaining chives or green onions just before serving.
Notes
- Make Ahead
- To prepare the potatoes in advance, assemble the twice baked potatoes, cover, and refrigerate for up to 24 hours before baking for the second time.
- How to Freeze
- The assembled potatoes can be frozen before baking for the second time. Tightly wrap with plastic and then with foil. Freeze for up to 3 months. Thaw the potatoes in the refrigerator overnight before baking.
- Storage
- Leftover twice baked potatoes will keep in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
- Reheating Twice Baked Potatoes
- To reheat leftover potatoes that have already been baked twice, place on a rimmed baking sheet and warm in a 350°F oven just until heated through (about 20 minutes). You can also reheat the leftovers in the microwave, but the skin will not stay quite as crispy.
Nutrition Information
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Serving
1potato
Calories
594kcal
(30%)
Carbohydrates
41g
(14%)
Protein
19g
(38%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
526mg
(22%)
Potassium
1039mg
(30%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1082IU
(22%)
Vitamin C
13mg
(14%)
Calcium
410mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1potato | |
| Calories | 594kcal | 30% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 526mg | 22% |
| Potassium | 1039mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 410mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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