Twice baked potatoes, or double baked potatoes, are a fun side dish! Extra cheesy and creamy mashed potatoes are loaded into crispy potato skins. Top it all of with extra cheese and bacon for a truly comforting dish. This potato recipe is great for serving as a holiday side dish, or as a side dish at a BBQ.
How to make twice baked potatoes
This recipe for twice baked potatoes is fairly easy to make. It does take some time though, because the potatoes have to cook twice. Which is where the name comes from. The general idea of a twice baked potato is that you are making a baked potato then scooping out the softened potato while leaving the skin in a sort of shell.
- Bake the potatoes: My preferred method for baking potatoes is in the oven. To cook these potatoes in the oven, so they’re soft enough, it will take about 45-60 minutes. Again, a large potato could take up to 1 and 1/2 hours to completely cook.
- Scoop out the inside: Once the potatoes have baked, let them sit for a few minutes, so you don’t burn your hands when you touch them. Cut just the very top off, then scoop out the softened potato. Make sure you leave a little bit to help keep the skin sturdy enough to stuff it again.
- Mash the potato: with the butter, sour cream, milk, bacon bits, cheese, and green onion. Season with salt, pepper and garlic powder. Always taste the potato to make sure it’s flavorful. Add more seasonings as needed. You can also add more milk or butter to get the desired consistency.
- Stuff the potatoes: After the potatoes are stuffed, add some more of the filling to the top of the potato, and add a small slice of butter before doing the second bake time.
Can you make these ahead of time?
Yes! One of the best features of this side dish recipe is that it can be prepped and made ahead of time, which makes this a perfect holiday side dish! It’s also great as a BBQ side dish. If these are prepped and ready to go, then they can just be reheated and baked quickly once the BBQ is almost done.
After the potatoes have been baked the first time and then stuffed, you can simply cover the tray with some plastic wrap, then place it in the fridge. These potatoes can store in the fridge for 3-4 days before baking again and serving.
IF needed you can FREEZE twice baked potatoes. When you’re ready, bake them at 375 for about 15 minutes. Remove, add toppings and then bake again for another 10 minutes. Check to make sure that the potatoes are heated through, if not then bake a bit longer. Due to the varying sizes of potatoes it’s difficult to give an exact time.
What kind of potatoes do I use?
Russet potatoes! These potatoes are starchy, which means that they will break apart and mash easily when baked, which is exactly what we want for the filling for our potatoes. They also have a sturdy skin, which is great for having to scoop out the inside of the potatoes and then stuff them again.
One of my favorite things about this is the endless filling options!
- Broccoli and Cheese
- Taco (add some taco meat, beans, corn, cheese, top it with some sour cream and guacamole!)
- Spinach and Artichoke dip (just make the dip I have a version here, and mix it with the potatoes.)
- Sausage or ham and cheese
- Chili topped twice baked potatoes?! Just fill with cheese and some salt and pepper, maybe onion and spoon some chili on top.
- Sloppy Jo (basically the same as the chili version)
Twice Baked Potatoes
- Clean the potatoes and scrub them to ensure that all dirt is removed. Dry with a towel.
- Poke a fork into each potato 3-4 times on the top to make enough holes for moisture to escape the potato while baking.
- Coat with oil and sprinkle with coarse salt. Lay on large baking sheet.
- Bake at 375 for 45-60 mins until softened, a fork inserted in the potato should go in smoothly.
- Remove the potatoes from the oven and allow them to cool for about 10 minutes, or until you can handle them safely.
- Cut the very top off the potato and using a spoon scrape out the potato, leave about a 1/8 inch layer in the potato skin to help it hold it’s shape.
- Place the potato that is scooped out into a large bowl. Continue until all the potatoes are done.
- Add the chopped up bacon, shredded cheese, diced green onion, sour cream, butter, salt, pepper and garlic powder to the bowl with the potatoes. Using a potato masher, mash the potatoes and mix together all of the ingredients. Add in the milk. Mix together. Mash to desired consistency. Taste the potatoes and adjust flavors and seasonings as needed. Add milk as needed to get desired texture.
- Spoon the mashed potato mixture into the potato skins. I always fill the potatoes full, then add a scoop of mixture on top of each potato so that it is overflowing
- Sprinkle the tops with remaining shredded cheese, bacon bits, and chopped green onion. Place a small slice of butter on top of each potato.
- Broil for 5-10 minutes. Keep an eye on the potatoes, the cheese will melt, start to bubble and will start to brown. That is when you want to remove them.
- Remove the potatoes from the oven and allow them to cool for a couple minutes. Serve warm and enjoy!
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.