Twice Baked Potatoes
User Reviews
5
Twice Baked Potatoes
Description
This recipe starts by baking russet potatoes whole until soft so the skins are sturdy but the interior is fluffy. After cooling enough to handle, each potato is halved lengthwise and the insides are carefully scooped out, leaving a thin shell to hold the filling. The potato flesh is mashed with sour cream, butter, garlic powder, salt, pepper, and some warm milk to achieve a smooth, creamy texture.
Folded into the mixture are chives, crumbled cooked bacon, and sharp cheddar cheese for flavor and richness. The creamy filling is spooned back into the potato skins and topped with additional cheese to melt and brown during a final bake. This method yields twice baked potatoes with a fluffy interior and slightly crisp edges where they reheat, contrasted with melted, golden cheese on top.
They can be served as a side or a hearty snack. The recipe suggests baking potatoes whole in the oven but notes air fryer or microwave are alternatives for the initial bake. Leaving a shell about ⅛ to ¼ inch thick helps the skins hold shape. The filling mixture works well if mashed while still warm and may require adjusting milk for desired consistency.
Leftover twice baked potatoes freeze well when prepared in advance. Freezing on a tray before placing in bags maintains shape, and baking from frozen requires longer reheating at a lower temperature until heated through.
Ingredients
- 6 small russet potato or baking potatoes
- ⅓ cup sour cream
- ½ teaspoon garlic powder
- ¼ cup butter salted
- ½ cup milk or buttermilk, if needed, warm
- 1 tablespoon chives or green onions, additional for serving, chopped fresh
- 6 lices Bacon cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional)
- 1 ½ cups cheddar cheese divided, shredded sharp
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they're cool enough to handle.
- Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
- In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
- Fold in chives, bacon, and ¾ cup cheddar cheese.
- Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
- Bake for 15-20 minutes or until heated through and cheese is melted.
Notes
- Potatoes can be baked initially in an oven, microwave, or air fryer according to convenience.
- Leave a ⅛ to ¼ inch potato shell during scooping to avoid breaking the skin when refilling.
- Warm mashed potatoes mix best with sour cream and butter for smooth texture; add milk gradually as needed.
- Prepare filling ahead by piping it from a freezer bag to speed assembly.
- Freeze twice baked potatoes individually after pre-baking, then bake frozen at 350°F for 35-40 minutes when ready to eat.
- Adding extra baking time is necessary if starting from refrigerated potatoes instead of freshly baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222 | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 214mg | 9% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 133mg | 13% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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