Twice Baked Potatoes Recipe
User Reviews
5
Twice Baked Potatoes Recipe
Description
The recipe begins by coating large baking potatoes in olive oil and sea salt, then roasting them for about an hour to develop a crisp skin and fully cooked interior. After cooling, the potatoes are halved and their flesh removed carefully to maintain the shape of the skins. The scooped potato flesh is combined with shredded cheddar cheese, diced crispy bacon, sliced green onions or chives, sour cream, and melted unsalted butter. Seasoned with salt and pepper, this mixture is whipped together to create a rich, creamy, and flavorful filling.
Filling is spooned or piped back into the potato skins, topped with remaining cheese and bacon, then baked again to melt the cheese and develop a slightly crisp, golden surface. This technique balances the textures of soft creamy filling inside with a roasted potato exterior and savory, crisp topping.
These twice baked potatoes are suitable for side dishes or hearty starters. Variations include substituting different cheese types or adjusting seasoning to taste. Leftover potatoes should be refrigerated and can be reheated in the oven to maintain the crispy qualities. Freezing is also possible when wrapped carefully, with thawing before reheating recommended for best texture retention.
Note that the recipe produces a significant amount of oil and salt for coating; seasoning can be adjusted if desired. The filling can also be mashed by hand if preferred for texture.
Ingredients
- ½ cup olive oil
- 3 tablespoons salt sea salt
- 6 baking potato large
- 3 ounces cheddar cheese shredded
- 8 Bacon diced, crisp, cooked
- 1/3 cup green onion or chives, sliced
- 1/3 cup sour cream
- 1 ½ unsalted butter sticks melted
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°.
- Add the olive oil and 3 tablespoons of salt to a bowl and mix until combined.
- Coat each potato in olive oil and salt, there will be a lot of oil and salt leftover.
- Place the potatoes on a cookie sheet tray lined with parchment paper and bake for 60 minutes.
- Remove the potatoes and let cool slightly. Cut in half or ¾ of the way on the side.
- Take the potato filling and place it in a mixing bowl and add in the cheese, bacon, green onions, sour cream, 1 stick of melted butter, salt, and pepper, and mix until combined in a stand mixer using the paddle attachment on low speed. Note: save a little cheese and bacon to the side.
- Stuff each hollowed-out potato shell evenly with the mixed stuffing using a spoon or a piping bag with a large star tip. Transfer the potatoes to a baking sheet tray lined with parchment paper.
- Brush the remaining ½ stick of melted butter over the top along with the extra cheese and bacon that were set to the side.
- Bake in the oven at 375° for 15 to 20 minutes or until browned on top.
- Garnish with any leftover green onions or chives?
Notes
- Make ahead by preparing up to two days in advance and refrigerating.
- Reheat in a 350°F oven for 12-15 minutes until warmed through.
- Store covered in the refrigerator up to 4 days or freeze up to 3 months; thaw before reheating.
- Variations can use different cheeses instead of cheddar.
- Adjust salt seasoning as coating use is generous; fill texture can be mashed manually if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 3793mg | 158% |
| Potassium | 994mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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