Twice Baked Potatoes (Stuffed Jacket Potatoes)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
8 pieces
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Calories
430 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Twice Baked Potatoes (Stuffed Jacket Potatoes)
Description
This recipe begins by baking whole potatoes with oil and salt until the skins are crisp and the interiors are soft enough to pierce easily. While baking, bacon is cooked until crispy without added oil if streaky, then drained. Butter and cream are gently heated together, and once the potatoes have cooled slightly, the flesh is scooped out.
The potato flesh is combined with cooked bacon, cheddar cheese, cream and butter mixture, finely sliced green onions, salt, and pepper, yielding a creamy and satisfying filling. The mashed mixture is returned to the potato shells, topped with extra cheese, and baked again until golden and bubbling.
Twice baked potatoes provide a comforting combination of textures — tender filling with crisp skins. Garnishing with finely chopped chives and a dollop of sour cream adds freshness and tang to complement the richness. The recipe notes suggest flexibility with potato varieties and cheeses, and the option to prepare ahead by assembling but baking later.
Ingredients
- 4 x 300g / 10oz potatoes - Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1)
- 1 tbsp canola oil or vegetable oil
- 1/2 tsp salt
Creamy potato filling:
- 200g / 7oz Bacon chopped into small batons (Note 2, streaky
- 120g / 8 tbsp butter unsalted
- 1/3 cup cream (pure or thickened / heavy)
- 1 cup cheddar cheese , shredded (Note 3)
- 3 green onions , finely sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish and serving (optional)
- 1 1/2 tbsp chives , finely chopped (garnish)
- sour cream (recommended!)
Instructions
Bake potatoes:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
Prepare filling add-ins:
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
Stuff potatoes:
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
Bake again!
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Notes
- Using starchy or all-purpose potatoes yields a fluffy filling; waxy potatoes produce a denser, thicker texture but remain tasty.
- Streaky bacon cooks well without added oil; other bacon types may require added oil to crisp properly.
- Any cheese that melts well can be used; mozzarella may need extra salt for balanced flavor.
- Potatoes can be prepped up to filling and stored refrigerated, then baked fresh when needed.
- Nutritional info per serving is based on half a stuffed potato (one piece).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430cal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 486mg | 20% |
| Potassium | 721mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 31mg | 34% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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