Twice Baked Potatoes

Ingredients in Twice Baked Potatoes

• Russet Potatoes – A good Idaho Russet potato is best for this recipe. Russet potatoes are great because of their fluffy interior and sturdy skin. One half of a Russet potato is also a good portion size for each person, especially if you use large russet potatoes.
• Butter
• Sour Cream
• Cheese – Our favorite is sharp cheddar cheese.
• Bacon bits – Homemade are the best. Fry the bacon, then drain off the fat. Pat the bacon with a paper towel. Once the bacon has slightly cooled, crumble it to make bacon bits.
• Salt and pepper

How to Make the Perfect Baked Potato Base

To make Twice Baked Potatoes, you need to start out with perfectly baked potatoes.

• Start by preheating the oven to 400 degrees.
• Get your russet potatoes out and scrub them thoroughly under warm running water. Dry them off completely.
• Using a fork, poke about 10 holes all over each potato.
• Rub the outside of each potato with 1 tablespoon of olive oil or canola oil.
• Sprinkle kosher salt all over the potato.
• Place a baking sheet on the bottom rack of the oven to stop any drips.
• Set the potatoes directly onto the top rack.
• Bake for about 1 hour, or until skins are crispy and the inside is tender.

Toppings for Twice Baked Potatoes

In this twice baked potato recipe, we mash the baked potato filling and add cheddar cheese, sour cream, and bacon. We then scoop the potato mixture back into the potato skins. This is an incredibly delicious way to fill the potato skins, however there are plenty of other options you can try. Here are some additional filling mix-in and topping ideas for the potato skins:

• Diced ham
• Steak
• Grilled chicken
• Shredded beef or pork
• Broccoli
• Green onions
• Chives
• Olives
• Ranch dressing
• Garlic powder or onion powder (1-2 teaspoons)

Making Twice Baked Potatoes Ahead of Time

You can prepare these ahead of time and keep them in the refrigerator until time to heat and serve. Follow the instructions below until you get to the step where you top with extra cheese and bacon and bake the second time. Instead, put the potatoes on a baking sheet and cover with plastic wrap. Put them in the fridge if you plan on baking within a few days, or put in the freezer if you plan on baking them within 1-2 months. Once the potatoes have frozen solid you can put them in a Ziplock bag so they take up less space in the freezer.

When ready to bake, remove the plastic wrap and top with extra cheese and bacon. To cook from the fridge, just broil the potatoes until the cheese melts. To cook from frozen, bake at 400 degrees for about 25 minutes, or until they are heated through and the cheese is melted.

How to Store and Reheat Leftovers

These are so tasty, that I’d be shocked if you have leftovers! My family almost always eats the whole pan of potatoes and fights over who gets the last one. However, if you do find yourself with leftovers, they are easy to store.

Put them in an airtight container and store in the fridge for up to three days. Make sure the potatoes completely cool before you store them, otherwise the condensation will gather on the inside of the container and make the potatoes soggy.

To reheat, put it in the microwave for 1-2 minutes or broil in the oven until cheese is melted. The microwave method is quick, but it won’t have quite the same consistency. The oven method takes longer, but gives you a better consistency, especially on the skins.

More Irresistible Potato Dishes

Whether you say “potato” or “potahto,” check out these mouthwatering recipes featuring our favorite starchy root vegetable:

Mom’s Best Potato Salad Recipe
Baked Potato Wedges
Cheesy Potato Casserole
Loaded Baked Potato Soup
Smashed Potatoes
Dutch Oven Potatoes