Twice is more than nice! Get everything you love about loaded potatoes in a neatly filled package.
Attention, potato fans: Imagine everything you adore about baked potatoes—the fluffy texture, the crispy skin, the wonderfully light flavor that seems to go with everything—then picture it with all your favorite toppings. Now take it to the next level by double baking it with the toppings mixed beautifully throughout. And the final level? Put a wonderful layer of melted cheese on top, followed by just a hint of crisp bacon. That’s exactly what you get with these twice-baked potatoes, and if the description doesn’t make you hungry, just wait until you smell the aroma!
Twice-baked potatoes are pure comfort and a really awesome dish to make at home, especially if your go-to potato dishes like roast and mashed are leaving you less than inspired. A holiday get-together or dinner party is an excellent time to serve them, but they’re also simple enough to put together for any meal. Either way, just be sure to leave yourself enough time to do each step without rushing. And if you have leftovers, count yourself lucky. They reheat well and make an excellent lunch or light dinner with a salad on the side.
Are Twice-Baked Potatoes Healthy?
Twice-baked potatoes are a hearty and delicious dish that should be enjoyed in moderation. Although potatoes themselves are a good source of nutrients and low in fat, the ingredients twice-baked potatoes are made with are typically high in fat. This recipe calls for bacon, cheese, sour cream, and butter, all ingredients that contain a significant amount of saturated fat. If you want to lower that amount, you can use lean turkey bacon in place of conventional pork bacon, replace regular sour cream with full-fat Greek yogurt, and use half the amount of butter. And if you want a vegetarian version, you can use a plant-based bacon substitute—or just leave the bacon out altogether; the dish will still have tons of flavor!
Russet, Idaho, And Baking Potatoes: What’s The Difference?
There are a lot of potato varieties out there, and how they’re labeled can be confusing. Russet potatoes are generally large, oblong potatoes with rough brown skin that looks a bit like a paper bag and can be freckled with eyes. Idaho potatoes are russet potatoes, although that name is trademarked by the Idaho Potato Commission and must be grown in the state of Idaho. Both russet potatoes and those named Idaho potatoes are the most common type of baking potato, a variety whose high starch content turns its flesh light and fluffy with baking. But they aren’t the only type sometimes referred to as baking potatoes; Kennebec is often called a baking potato, and Yukon Gold potatoes, which have less starch, are sometimes called baking potatoes as well. For this recipe, we recommend you look for russet, Idaho, or Kennebec potatoes for the best size, shape, and texture for twice baking.
How Do I Store Leftovers?
Twice-baked potatoes can be cooled and refrigerated in an airtight container for up to 4 days. Reheat them in a 300°F oven until piping hot, or microwave them covered with a damp paper towel until heated evenly through.
Serving Suggestions
Twice-baked potatoes are a phenomenal feature at any dinner table, especially for comfort meals! Knock your guests’ socks off with twice-baked potatoes and a pairing of air-fryer crisp chicken or Cowboy Chili. Or serve them alongside this Easy Turkey Meatloaf Recipe or a fantastic Rosemary Steak.
Ingredients
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese divided
- 8 green onions sliced, divided
Instructions
- Preheat the oven to 350°F.
- Place the potatoes in the oven and bake until they are tender, which should take about 1 hour. Let the potatoes sit until they're just cool enough to handle.
- Meanwhile, cook the bacon in a skillet over medium-high heat until it's evenly browned, then drain and crumble it.
- Cut the potatoes in half lengthwise and scoop out the insides into a bowl, keeping the skins intact.
- Combine the scooped potato with the sour cream, milk, butter, salt, pepper, half of the cheese, and half of the green onions. Blend until creamy using a hand mixer.
- Fill the potato skins with the creamy mixture, then sprinkle the remaining cheese, remaining green onions, and bacon on top.
- Place the filled skins on a baking sheet or in a casserole dish and bake until the cheese has melted, about 15 minutes.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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