Twice Baked Potatoes - Cook Good Recipes

I thought I loved loaded baked potatoes, until I tried Twice Baked Potatoes. Two words…Next Level! Who knew a deconstructed loaded baked potato, mixed perfectly with all your favorite toppings, then restuffed into crispy potato skins would taste so good? Yes, it’s an extra step but it’s sooo worth it! Beth and I made these twice baked potatoes three times and each time we debated on who would get to take the leftovers home. Listen, I’m just saying if you’ve ever been hesitant on whether the extra step to make “twice” baked potatoes was worth it…trust us it’s worth it!!

What are Twice Baked Potatoes?

Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They’re first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese. Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven.

Picture a loaded baked potato except each bite has the perfect amount of toppings. It’s actually genius and I’m kinda upset that I wasn’t making these years ago!

Storage & Reheating

You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time you can certainly reheat them in a preheated 350°F oven until warmed through.

To freeze twice baked potatoes just wrap them tightly in plastic, then place in an air-tight freezer container, and they can keep for about 3 months. Reheat in the microwave (defrost function first), or let thaw in the refrigerator overnight before heating.

Recipe by Cook Good Recipes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

Servings: 8

Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Total time: 1 hour 30 minutes

Ingredients

Instructions

Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!

Nutrition

Serving: 1potato half Calories: 316kcal Carbohydrates: 21g Protein: 9g Fat: 22g Sodium: 413mg Fiber: 2g

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How to Make Twice Baked POtatoes – Step by Step Photos

Preheat the oven to 400°F. Wash and dry 4 russet potatoes well, then use a fork to prick each potato several times.

Place the potatoes on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. The total baking time will depend on the size of your potatoes.

While the potatoes are baking, cook 4 oz. of bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.

When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape. Be extra careful when scooping the potato flesh so you don’t break through the skin, but make sure to scoop out enough of the flesh to combine with the rest of the ingredients.

Place the scooped out potato flesh in a large bowl and add 4 Tbsp butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.