Twice Baked Potatoes Recipe

Introduction

Twice baked potatoes are a comforting and satisfying side dish that’s crispy on the outside and creamy on the inside. This recipe combines a blend of cheeses, sour cream, and bacon for an irresistible flavor. Perfect for family dinners or holiday gatherings.

Ingredients

• 4 russet potatoes
• Olive oil
• Salt for sprinkling potatoes
• ⅓ cup sour cream
• 2 tablespoons butter
• ½ cup Monterey Jack cheese, finely shredded
• 1 cup cheddar cheese, finely shredded (reserve ½ cup for the tops)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼-⅓ cup milk
• 2 slices crispy cooked bacon, chopped
• 1 scallion, thinly sliced

Instructions

1. Step 1: Preheat the oven to 350 degrees. Wash and dry the potatoes, then prick them 2-3 times with a fork. Rub each potato with olive oil and sprinkle with salt. Place them uncovered on a baking sheet and bake for 45-60 minutes, until soft when gently squeezed. Remove and let cool until they can be handled.
2. Step 2: Cut each baked potato in half lengthwise. Scoop out the flesh into a large bowl, leaving about 1/4 to 1/3 inch of potato intact around the skins.
3. Step 3: Add the sour cream, butter, Monterey Jack cheese, ½ cup of cheddar cheese, garlic powder, onion powder, salt, and black pepper to the potato flesh. Mash together with a potato masher until creamy. Stir in just enough milk to reach a smooth consistency.
4. Step 4: Spoon the mashed potato mixture back into the potato skins. Sprinkle the remaining cheddar cheese evenly over the tops. Bake at 350 degrees for 15 minutes, until the cheese is melted and slightly golden.
5. Step 5: Remove from oven and sprinkle with chopped bacon and sliced scallions before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach for extra flavor.
• Use sharp cheddar for a more intense cheesy taste or swap Monterey Jack with mozzarella for a milder creaminess.
• If you prefer a smoother texture, pass the potato mixture through a ricer before adding the other ingredients.
• Make ahead by preparing the mashed mixture in advance and assembling just before baking.

Storage

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven for 10-15 minutes or until warmed through to keep the skin crispy. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes are ideal because of their starchy texture, which yields a fluffy filling. However, you can use other baking potatoes like Yukon Gold, but the texture may be slightly denser.

How do I make the potato skins crispy?

To get crispy skins, rub the potatoes with olive oil and salt before the initial bake. After stuffing, an additional bake at 350 degrees helps crisp the outer skin without burning.