Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
Twice Baked Potatoes start with baking large russet potatoes until tender. After baking, the potato halves are scooped to leave thin skins, then mashed with half and half, sour cream, butter, and seasoning. Cheddar cheese blends into the mash, creating a creamy, cheesy filling that is then placed back into the skins. Optional crisped bacon and green onions can be added for more texture and flavor. Baking the stuffed skins further melts the cheese and crisps the top slightly, while keeping the interior soft and flavorful.
The seasoning with paprika, garlic powder, and onion powder gives these potatoes a mild savory note, complementing the buttery and cheesy base. The texture is creamy inside with a tender but intact potato skin that holds the filling. This recipe allows flexibility to make the potatoes more or less rich depending on substitutions or additions outlined in the notes.
Serve these twice baked potatoes alongside meats or salads. They provide comfort and substance suitable for family dinners or gatherings. Modifications like light dairy products or different cheeses make it adaptable to preferences or dietary considerations without losing the core appeal of smooth, cheesy potato filling nestled in a potato skin.
Careful scooping leaves enough potato attached to the skin to maintain structure when baked again. The recipe also suggests adjusting cheddar amounts for fuller or lighter fillings, using substitute cheeses, and options to add garlic or ranch dressing after baking to vary flavor. Bacon is optional but recommended for added crispness and saltiness.
Ingredients
- 4 (13 - 14 oz. each) russet potato large baker variety
- 1/2 cup half and half then up to 1/4 cup more if needed (heavy cream can be substituted for a richer option
- 1/2 cup sour cream
- 4 Tbsp butter melted
- salt freshly ground
- black pepper freshly ground
- 1/4 tsp each paprika
- 1/4 tsp each garlic powder
- 1/4 tsp each onion powder
- 6 oz. cheddar cheese medium, freshly shredded
- 6 lices Bacon chopped small and cooked until crisp (optional
- 2 green onion sliced (optional
Instructions
- Preheat oven and prep potatoes: Preheat oven to 400 degrees. Scrub and rinse potatoes clean and pierce potatoes several times on each side with a fork.
- Bake whole potatoes until softened through: Place potatoes in preheated oven and bake 75 - 80 minutes until fully cooked through (they should be fairly soft when squeezed). Remove potatoes from oven and reduce oven temperature to 350 degrees.
- Scoop out flesh of potatoes: Slice potatoes into halves. Use an oven mitt to hold potato halves and scoop potato flesh into a large mixing bowl (while leaving about 1/6-inch potato intact with the peel). Transfer empty potato peels to a 13 by 9-inch baking dish or baking sheet (see note*).
- Mash: Mash potatoes with a potato masher until no longer lumpy (or pass through a potato ricer or food mill into bowl for seriously smooth potatoes).
- Add liquids and season, stir: Add in half and half, sour cream, butter and season with salt and pepper to taste. Blend mixture together with a spoon (or with just briefly with an electric hand mixer) while adding more half and half as needed to thin.
- Fill potato skins: Scoop mixture into potato peels. Sprinkle with cheddar.
- Stir seasonings and sprinkle over potatoes: In a small bowl whisk together paprika, onion powder, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Sprinkle seasoning evenly over potatoes.
- Bake to heat through and melt cheese: Bake in preheated oven until cheese has melted and potatoes are heated through, about 10 - 15 minutes. Sprinkle with bacon and green onions and serve warm.
Notes
- For a fuller potato filling, use fewer skins and increase cheddar cheese accordingly.
- To reduce calories, opt for light sour cream, less butter, lower fat cheddar, and omit bacon.
- Alternative cheeses such as Colby Jack or Mexican blend can be used to vary flavor.
- Sour cream can be replaced with cream cheese for a different creamy texture.
- Add sautéed or roasted garlic to the mashed potato mix for a stronger garlic taste.
- After baking, drizzle ranch dressing over the potatoes for additional flavor.
- Fresh minced chives can be used instead of green onions for garnish.
User Reviews
Overall Rating
5
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