Twice-baked potatoes are a classic side dish that marries the comforting flavors of creamy mashed potatoes with the irresistible crunch of a baked potato skin. Add some bacon and cheddar cheese and it's a match! You can easily adapt these potatoes to be dairy free too and this recipe is naturally gluten free. The best part? These need minimal ingredients to make!
These potatoes make a stunning addition to any meal. Serve them alongside a juicy steak, a grilled chicken breast, or as a vegetarian main dish paired with a crisp salad. They are the perfect food for game time or parties and serve up easily!
You can start by making a simple five ingredient twice baked potato recipe and adding a few extra toppings if you want. All you will need is:
- Russett potatoes
You can then add on additional toppings like sour cream or chives if you want!
It's simple to make these potatoes so let's get started!
Mashed potatoes placed inside hollow potatoes.
Bacon being added onto twice baked potatoes
Cheddar cheese being sprinkled onto twice baked potatoes
Twice baked potatoes out of the oven with melted cheese and topped with bacon
Choose the Right Potatoes
The foundation of any great twice-baked potato is, of course, the potato itself. Not all potatoes are created equal when it comes to this dish. You'll want to select starchy or russet potatoes for their fluffy, creamy texture. These potatoes have a high starch content that, when baked and mixed, results in a nice flavor and interior.
Prepping and Baking
Preparation is key to achieving the ideal twice-baked potato. Start by washing the potatoes thoroughly, scrubbing away any dirt. Next, use a fork to prick the potatoes a few times; this allows steam to escape during baking, preventing them from bursting.
Place the potatoes directly on the oven rack or on a baking sheet. Bake them in a preheated oven at 400°F (200°C) for approximately 45-60 minutes, or until a fork easily pierces through the skin and into the potato flesh. This baking process ensures the skin becomes crispy, while the interior becomes tender and flavorful.
You can also microwave the potatoes after washing and poking each potato for approximately 20-25 minutes.
Scooping and Mixing
Once the potatoes are baked, remove them from the oven and allow them to cool slightly. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a thin layer of potato attached to the skin. Be gentle to avoid tearing the skin.
Place the scooped-out potato flesh into a mixing bowl. add ingredients like butter, an milk. Use a potato masher or a hand mixer to blend these ingredients together until the mixture is smooth and creamy. The result should be a tantalizing blend of fluffy potatoes with the consistency of frosting.
Filling and Second Bake
Now comes the fun part – refilling the potato skins! Using a spoon or piping bag, carefully fill each potato skin with the creamy potato mixture. Divide the mixture evenly between the potato skins. Top with bacon and cheese.
Return the filled potato halves to the oven, still at 400°F (200°C), for an additional 15-20 minutes, or until the tops become golden brown. This second bake ensures a delightful contrast between the crispy skin and the creamy interior.
When it's time to serve, garnish your creations with a sprinkle of chopped fresh herbs, such as chives or parsley, for a burst of color and freshness.
This recipe is naturally gluten free but if you are needing a dairy free version, it's easy to do!
- Dairy free butter: Substitute dairy free butter in place of the butter in this recipe.
- Cheese: Swap out dairy free cheese for regular cheddar.
- Milk: Use dairy free milk. For super creamy dairy free potatoes, use dairy free heavy whipping cream.
Twice-baked potatoes are incredibly versatile, allowing for a wide range of flavor variations. Here are a few ideas to consider:
- Cheesy Goodness: Add shredded cheddar, parmesan, or Gruyère cheese to the mixture for a cheesy twist.
- Bacon Bliss: Crumble crispy bacon bits into the filling for a smoky, savory flavor.
- Chive and Onion: Incorporate finely chopped fresh chives and green onions for a burst of freshness.
- Garlic Infusion: Roast garlic cloves and mash them into the potato mixture for a rich, roasted garlic flavor.
Feel free to get creative with your flavors to suit your taste preferences or the theme of your meal.
All you need for this recipe is a large cookie sheet and some parchment paper. Lay your parchment paper on the baking sheet and place the potatoes on top.
To store twice baked potatoes, follow these steps:
- Let the potatoes cool completely.
- Wrap each potato tightly in plastic wrap or foil.
- Place the wrapped potatoes in an airtight container or resealable plastic bag.
- Refrigerate the potatoes for up to 4 days.
To reheat twice baked potatoes, preheat oven to 350 degrees F (175 degrees C). Remove the potatoes from the refrigerator and let them sit at room temperature for 15-20 minutes. Place the potatoes on a baking sheet and bake for 15-20 minutes, or until heated through.
You can also freeze twice baked potatoes. To do this, follow the steps above to wrap and store the potatoes. Then, place the wrapped potatoes in a freezer-safe bag or container. Freeze the potatoes for up to 3 months.
To reheat frozen twice baked potatoes, preheat oven to 350 degrees F (175 degrees C). Remove the potatoes from the freezer and let them thaw in the refrigerator overnight. Then, bake the potatoes for 30-35 minutes, or until heated through.
- Consistency Matters: Achieving the ideal consistency for the filling is key. Adjust the amount of dairy (butter, sour cream, milk) to get the texture you desire – some like it extra creamy, while others prefer a firmer texture.
- Season Thoughtfully: Don't forget to season each component – the potato flesh, the filling, and the final topping. Taste as you go to ensure a perfectly seasoned result.
- Customize to Your Taste: Feel free to experiment with various ingredients and flavors. Twice-baked potatoes are incredibly adaptable, so make them your own.
- Prep in Advance: You can prepare the potatoes up to the point of the second bake in advance. Just refrigerate them until you're ready to finish cooking.
Russett potatoes are usually the best potatoes to use for this recipe.
To scoop out the potatoes for twice baked potatoes, let the potatoes cool slightly, then cut each in half lengthwise. Use a spoon to scoop out the flesh of the potatoes, leaving a thin shell.
Yes, you can freeze twice baked potatoes. To do this, wrap the potatoes tightly in plastic wrap or foil and place them in a freezer-safe bag or container. Freeze the potatoes for up to 3 months.
Looking for other recipes like this? Try these:
Twice Baked Potatoes
- baking sheet
- mixing bowl
- 4 large baking potatoes
- ¼ cup milk
- ¼ cup butter melted
- 1 cup shredded cheddar cheese
- ¼ cup bacon chopped and cooked
- Preheat oven to 400 degrees F (200 degrees C).
- Scrub potatoes, poke several holes in each potato and bake for 1 hour, or until tender.
- Let potatoes cool slightly, then cut each in half lengthwise.
- Scoop out the flesh of the potatoes, leaving a thin shell.
- In a large bowl, whip the potato flesh with the butter and milk until light and fluffy.
- Spoon the potato mixture back into the potato shells. Top with cheddar cheese and bacon.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.