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Twice baked potatoes are a tasty twist on regular baked potatoes. You can make them with russet potatoes, bacon, cheese, sour cream, and green onions. They’re creamy, cheesy, and full of flavor.
To make twice baked potatoes, you bake the potatoes, scoop out the insides, mix them with yummy stuff, and bake them again. It’s easy and fun to make. You can even add your own favorite toppings to make them extra special.
Exact Ingredients (+ Possible Substitutes)
You’ll need these ingredients to make yummy twice baked potatoes:
- 4 large russet potatoes
- 1/4 cup butter, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Don’t have everything? No worries! Try these swaps:
• Greek yogurt instead of sour cream
• Any cheese you like in place of cheddar
• Chives or regular onions for green onions
Want to make it healthier? Use low-fat dairy products or swap the butter for olive oil. You can also leave out the bacon or use turkey bacon.
Feel free to add extra toppings you love. Some tasty ideas are:
- Diced jalapeños for a spicy kick
- Chopped broccoli for extra veggies
- Diced ham for more meaty flavor
Remember, you can always adjust amounts to suit your taste. Have fun making your perfect twice baked potatoes!
Instructions
Preheat your oven to 400°F. Scrub the potatoes clean and dry them well. Poke holes all over with a fork.
Rub the skins with oil and sprinkle with salt. Place them directly on the oven rack or a baking sheet.
Bake for 60-75 minutes until easily pierced with a fork. Let them cool slightly.
Cut the potatoes in half lengthwise. Scoop out most of the insides, leaving a thin layer in the skin.
Mash the potato filling in a bowl. Mix in butter, sour cream, milk, cheese, and chopped bacon.
Spoon the mixture back into the potato skins. Top with more cheese if you like.
Return the stuffed potatoes to the oven for 15-20 minutes. They’re done when the cheese is melted and bubbly.
Sprinkle with green onions before serving. Enjoy your twice-baked potatoes while they’re hot!
Tips, Tricks & Storing
Want to make the best twice-baked potatoes? Here are some handy tips:
Choose the right potatoes. Russet potatoes work great because of their starchy texture.
Rub the potato skins with olive oil before baking. This helps them get nice and crispy.
Don’t overmix the filling. You want it creamy but not gluey.
For extra flavor, try adding crispy bacon bits or chopped herbs to the filling.
Make them ahead of time! You can prep these potatoes a day in advance and keep them in the fridge.
To store leftovers, wrap them tightly in plastic wrap or put them in an airtight container. They’ll keep in the fridge for 3-4 days.
You can even freeze twice-baked potatoes for later. Just wrap them well and freeze for up to 3 months.
When reheating, pop them in a 350°F oven until hot throughout. This keeps the skins crispy.
For a quick reheat, you can use the microwave, but the skins won’t be as crisp.
Try different cheese blends to change up the flavor. Cheddar, Gruyere, or Parmesan all work great.