Treat yourself to the comforting deliciousness of these twice-baked potatoes! Think crispy skin, melty Cheddar, smoky bacon, and a dollop of sour cream goodness. Side dish? Absolutely. Main event? Maybe.
Oh, twice-baked potatoes. They’re one of those dishes I keep coming back to, partly because they’re a reliable crowd-pleaser and partly because, honestly, they’re fun to make.
My relationship with this recipe actually goes back to one of my first Friendsgivings. I was broke, living off ramen and dreams, and looking to contribute to a holiday meal on a tight budget.
I remember thinking, “Potatoes are cheap, but let’s give these babies a makeover.” That’s how I discovered the magic of scooping out those fluffy insides, mixing in all the good stuff (read: bacon, cheese, butter), and popping them back in the oven.
Suddenly, they felt like something special – and everyone at the table thought so too. Nowadays, these potatoes have become a bit of a tradition. They show up at Thanksgiving, Sunday dinners, and even on days when I just need a little extra comfort. Sometimes I think, if these potatoes could talk, they’d probably have some good stories to tell.
What makes this Twice-Baked Potatoes Recipe truly special?
To me, these twice-baked potatoes have this strange way of making you feel like a kid again, but with a taste for the finer things. There’s something downright luxurious about biting into that creamy filling surrounded by a crispy skin – it’s like a warm hug from a potato.
But the best part? The toppings. You’ve got the smoky crunch of bacon, the sharp, gooey Cheddar that gives you that cheesy pull, and the fresh kick from green onions.
I know, I know – it’s just a potato, but it’s also…not. It’s like if a baked potato went to a fancy spa, got a makeover, and came back feeling like the main character. And hey, unlike some complicated dishes that taste amazing fresh and just “meh” reheated, these potatoes hold their own even the next day. So, if you make them, don’t expect leftovers – or maybe make a double batch, just saying.
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What You Need To Make This Twice-Baked Potatoes Recipe?
Let’s talk about the cast of characters that bring this dish to life. These ingredients might seem straightforward, but trust me, they each have a little magic up their sleeves. Here’s the lowdown on what you’ll need:
- Baking Potatoes: Russets are the stars here, and for good reason. They have that thick skin that gets all crispy, plus a starchy, fluffy inside that’s perfect for mashing up with all the good stuff.
- Bacon: Look, bacon just makes life better. Cook it until it’s nice and crispy, so you get those smoky, crunchy bits in every bite. If you want a shortcut, pre-cooked bacon bits work too – no judgment.
- Sour Cream and Milk: These add creaminess and a bit of tang to the filling. If you’re out of sour cream, Greek yogurt will do the trick, though it’s a little tangier. Experiment if you like, but don’t skip the dairy – it’s what makes it so creamy.
- Butter: This is not the time to skimp. Real butter gives the filling that rich, velvety texture. You could try margarine, but I’ll be honest, it’s just not the same.
- Cheddar Cheese: Sharp Cheddar brings that savory edge, plus it melts like a dream. I use half in the filling and save the other half to sprinkle on top. If you’re feeling wild, add a bit more.
- Green Onions: These add a pop of color and a subtle oniony taste that cuts through the richness. It’s the kind of detail you’ll thank yourself for later when you’re eating it.
Steps To Make Twice-Baked Potatoes
If you’re feeling intimidated by twice-baked potatoes, don’t be. It’s actually a pretty forgiving recipe, and once you get into the rhythm, it’s oddly therapeutic. Here’s the game plan:
- Bake the Potatoes: Preheat your oven to 350°F (175°C). Pop the potatoes directly on the oven rack – no fancy prep needed. They’ll bake for about an hour or until a fork slides in without resistance. And yes, you’ll want to let them cool a bit before handling unless you have fingers of steel.
- Cook the Bacon: While the potatoes are baking, cook the bacon. You want it crispy, but not burnt, so keep an eye on it. I like to use a big skillet, but an oven method works too if you’re already using it. Drain the bacon and crumble it – some for the filling, some for topping.
- Scoop Out the Potatoes: Once the potatoes are cool enough, slice each one in half lengthwise. Carefully scoop out the flesh, leaving a bit to keep the skin sturdy. You don’t want a potato casualty. Put the scooped potato in a mixing bowl and set the skins aside – they’re coming back.
- Mix the Filling: Add the sour cream, milk, butter, half the Cheddar, and half the green onions to the bowl with the potato flesh. Season with salt and pepper. Then, mix until it’s smooth and creamy. You can use a hand mixer or go old-school with a masher – whatever feels right.
- Stuff the Skins: Spoon the filling back into the potato skins, pressing it down a little so it holds. Top with the remaining cheese, green onions, and crumbled bacon. It should look like a little potato masterpiece.
- Bake Again: Pop those stuffed potatoes back in the oven. Give them about 15 minutes, or until the cheese is melted and bubbly. Serve hot, and prepare for compliments – you’ve earned them.
Storage Options:
So, you’ve made these twice-baked potatoes, and (somehow) there are leftovers. Lucky you! Here’s how to store them so they taste just as amazing later.
- Refrigerating: Put the potatoes in an airtight container and stash them in the fridge. They’ll stay good for 3-4 days. When you’re ready to eat, reheat in the oven at 350°F for about 10-15 minutes. The oven’s key here – microwaving works but loses that crispy skin magic.
- Freezing: Want to stockpile some twice-baked goodness? Wrap each potato half in foil and store them in a freezer-safe container. They’ll keep for up to 3 months. When the craving hits, thaw in the fridge overnight, then bake at 350°F for 20-25 minutes.
Variations and Substitutions:
If you’re the type who likes to switch things up, this recipe is your canvas. Here are some fun variations to try – feel free to experiment and make it your own!
- Cheese Swap: Swap out the Cheddar with Gruyère, Monterey Jack, or even a little sprinkle of blue cheese for a bold twist. Different cheeses bring new flavors, so get creative.
- Greek Yogurt Substitute: For a lighter twist, sub Greek yogurt for sour cream. It’s still creamy, just with a tangier vibe, and adds a nice protein boost.
- Vegetarian Version: Nix the bacon and throw in some sautéed mushrooms, bell peppers, or spinach for an equally hearty dish without the meat.
- Spicy Twist: Add a dash of cayenne or a few slices of jalapeños to bring some heat. It’s like a little surprise in every bite – perfect for spice lovers.
- Herb Upgrades: Fresh herbs like chives, parsley, or thyme add a layer of flavor that makes it feel even more gourmet. Just sprinkle a bit into the filling or on top before baking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Twice-Baked Potatoes
Ingredients
- 4 large baking potatoes
- 8 slices of bacon
- 1 cup sour cream
- ½ cup milk
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded Cheddar cheese divided
- 8 green onions thinly sliced, divided
Instructions
Preparation:
- Preheat the oven to 350°F (175°C). Arrange the baking potatoes directly on the oven rack, ensuring even heat distribution. Bake the potatoes for approximately 1 hour, or until they are tender when pierced with a fork. Remove them from the oven and allow them to cool slightly for handling.
Cook the Bacon:
- In a large skillet over medium-high heat, cook the bacon slices until they are crispy and evenly browned. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. When cool, crumble the bacon and set it aside.
Prepare the Potato Shells:
- Once the potatoes are sufficiently cool, slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a thin layer inside to support the skin. Transfer the scooped potato flesh to a large mixing bowl and set the potato skins aside on a baking sheet.
Combine Filling Ingredients:
- To the potato flesh in the mixing bowl, add the sour cream, milk, butter, salt, pepper, ½ cup of shredded Cheddar, and half of the green onions. Using a hand mixer or potato masher, blend the mixture until it is smooth and creamy, ensuring all ingredients are well incorporated.
Fill the Potato Skins:
- Spoon the prepared filling back into each potato skin, distributing it evenly. Press the filling gently to maintain the structure. Top each filled potato with the remaining shredded Cheddar, crumbled bacon, and reserved green onions.
Second Bake:
- Return the filled potato skins to the oven and bake at 350°F for an additional 15 minutes, or until the cheese is fully melted and bubbly. Serve immediately while hot, as a comforting and flavorful side dish.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
