Twice-baked potatoes are a delicious side dish that are easy to make yet full of flavor. They combine the comforting goodness of baked potatoes with the rich flavors of bacon, cheese, and sour cream. This recipe will guide you through the process of making these tasty treats – perfect for a dinner party or a simple family meal.
The ingredients for this recipe are readily available in most supermarkets. However, the key to a good twice-baked potato is choosing the right type of potato – a russet potato. These potatoes have a thick skin which will get nice and crispy in the oven and a starchy interior which will become fluffy once baked.
Ingredients for Twice-Baked Potatoes
Russet potatoes: These are the best for baking because of their thick skin and starchy interior.
Canola oil: Used for rubbing on the potatoes before baking to make the skin crispy.
Unsalted butter: Adds richness to the potato filling.
Bacon: Provides a salty, smoky flavor.
Sour cream: Adds a tangy creaminess to the filling.
Cheddar cheese: Gives a sharp, cheesy flavor and a gooey texture.
Whole milk: Used to make the filling creamy and smooth.
Kosher salt: Used to season the potatoes.
Coarse ground black pepper: Adds a hint of spiciness to the filling.
Green onions: Provides a fresh, slightly sharp flavor.
One reader, Charmane Saldana says:
These twice-baked potatoes are a game-changer! The crispy skin and creamy, cheesy filling are a match made in heaven. The addition of bacon and green onions adds a burst of flavor. It's a crowd-pleaser and perfect for any occasion. I highly recommend trying this recipe!
Mastering the Techniques for Perfect Twice-Baked Potatoes
How to bake the potatoes: Preheat the oven to 400 degrees F and rub the canola oil over the potatoes. Place the potatoes on a baking sheet and bake for 60 minutes.
How to scoop out the potatoes: Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl.
How to mix the filling: Combine the scooped-out potato, butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper, and most of the green onions in a large bowl and mix well together.
How to fill the potato halves: Scoop the mixture back into the potato halves, top with remaining cheddar cheese, and bake for 18 to 20 minutes.
How to garnish: Garnish the twice-baked potatoes with the remaining green onions before serving.
How To Make Twice-Baked Potatoes
If you want to make your potatoes extra crispy, bake them twice. These twice-baked potatoes are crusty on the sides with soft and tender insides. Try it!
Serves:
Ingredients
- 8russet potatoes,washed, scrubbed and dried
- 2tbspcanola oil
- 1cupunsalted butter
- 6bacon,slices, cooked and crumbled
- 1cupsour cream
- 1½cupscheddar cheese,divided
- 1cupwhole milk
- 2tspkosher salt
- ½tspcoarse ground black pepper
- ½cupgreen onions,sliced thinly
Instructions
-
Preheat the oven to 400 degrees F and rub the canola oil over the potatoes.
-
Place the potatoes on a baking sheet and bake for 60 minutes.
-
Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper and most of the green onions and mix well together.
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Scoop the mixture back into the potato halves, top with remaining cheddar cheese and bake for 18 to 20 minutes before garnishing with remaining green onions.
Nutrition
- Calories: 347.77kcal
- Fat: 25.20g
- Saturated Fat: 13.23g
- Trans Fat: 0.63g
- Monounsaturated Fat: 7.89g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 23.87g
- Fiber: 1.69g
- Sugar: 2.17g
- Protein: 7.93g
- Cholesterol: 59.30mg
- Sodium: 408.37mg
- Calcium: 139.16mg
- Potassium: 595.10mg
- Iron: 1.20mg
- Vitamin A: 164.68µg
- Vitamin C: 7.70mg
Expert Technique Tips for Twice-Baked Potatoes Success
When scooping out the insides of the potatoes, be careful not to puncture the skin. The skin acts as a natural bowl for the filling, and if it's punctured, the filling may leak out during the second baking. Also, using a melon baller or a small ice cream scoop can make this process easier and more precise.
Time-Saving Tips for Preparing Twice-Baked Potatoes
Prep ahead: Prepare the filling and scoop out the potatoes in advance to save time on the day of serving.
Uniform shape: Select potatoes of similar size to ensure even cooking and consistent filling distribution.
Use a mixer: Use a stand mixer or hand mixer to quickly and thoroughly mix the potato filling ingredients.
Bake in advance: Bake the potatoes ahead of time and store them in the refrigerator until you're ready to prepare the filling and finish the dish.
Garnish later: Prepare the twice-baked potatoes without the final garnish, and add it just before serving to save time and maintain freshness.
Substitute Ingredients For Twice-Baked Potatoes Recipe
russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar texture and flavor to russet potatoes, making them a great substitute for this recipe.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in this recipe as it has a neutral flavor and similar cooking properties.
unsalted butter - Substitute with margarine: Margarine can be used as a substitute for unsalted butter in this recipe, providing a similar creamy texture and flavor.
bacon - Substitute with pancetta: Pancetta can be used as a substitute for bacon, providing a similar smoky and savory flavor to the dish.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, offering a tangy and creamy element to the dish.
cheddar cheese - Substitute with Gruyère cheese: Gruyère cheese can be used as a substitute for cheddar cheese, providing a rich and nutty flavor to the dish.
whole milk - Substitute with half-and-half: Half-and-half can be used as a substitute for whole milk, adding richness and creaminess to the dish.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
coarse ground black pepper - Substitute with cracked black pepper: Cracked black pepper can be used as a substitute for coarse ground black pepper, offering a similar peppery flavor and texture.
green onions - Substitute with chives: Chives can be used as a substitute for green onions, providing a mild onion flavor and a pop of color to the dish.
Presenting Twice-Baked Potatoes for Maximum Appeal
Elevate the potato skins: Carefully scoop out the potato flesh, leaving a thin layer to maintain the structure of the skins. This will create a visually appealing vessel for the filling.
Garnish with precision: Sprinkle the remaining green onions on top of the twice-baked potatoes with precision, ensuring an elegant and refined presentation.
Arrange in a uniform manner: Place the filled potato halves on the serving platter in a uniform and organized manner, ensuring each piece looks equally enticing.
Utilize negative space: Leave some empty space on the plate to allow the dish to breathe, creating a visually striking and balanced presentation.
Incorporate color contrast: Consider adding a vibrant element to the plate, such as a small side salad or a drizzle of colorful sauce, to create a visually appealing contrast.
Use high-quality serving ware: Present the twice-baked potatoes on elegant, high-quality serving ware to elevate the overall dining experience.
Consider portion control: Serve the twice-baked potatoes in smaller portions to encourage guests to savor each bite and appreciate the flavors and textures.
Add a touch of finesse: Before serving, lightly dust the plate with a sprinkle of finely chopped herbs or a delicate drizzle of flavored oil to add a touch of finesse to the presentation.
Essential Tools for Making Twice-Baked Potatoes
Food processor: A food processor is a versatile kitchen tool that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for making the filling for the twice-baked potatoes and for achieving a smooth and creamy texture.
Mixing bowl: A mixing bowl is essential for combining all the ingredients for the twice-baked potatoes filling. It allows for easy mixing and ensures that all the flavors are well incorporated.
Storing and Freezing Twice-Baked Potatoes for Later
Here are the storing and freezing guidelines for twice-baked potatoes:
- If you have any leftover twice-baked potatoes, allow them to cool completely before storing. Wrap each potato half tightly in plastic wrap or aluminum foil, then place them in an airtight container or resealable plastic bag. Store in the refrigerator for up to 5 days.
- To freeze twice-baked potatoes, wrap each potato half tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. Label the container with the date and contents, then store in the freezer for up to 3 months.
- When ready to reheat, remove the desired number of potato halves from the refrigerator or freezer. If frozen, allow them to thaw in the refrigerator overnight.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the potato halves and place them on a baking sheet. Bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly. If the potatoes were frozen, you may need to add an extra 5-10 minutes to the reheating time.
- For a quicker reheating option, you can also microwave the twice-baked potatoes. Remove the plastic wrap or foil, then place the potato halves on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. Be careful when removing the plate from the microwave, as it may be hot.
How To Reheat Leftover Twice-Baked Potatoes
Preheat your oven to 350°F (175°C). Place the leftover twice-baked potatoes on a baking sheet and cover them loosely with aluminum foil. Bake for 15-20 minutes, or until they are heated through. Remove the foil for the last 5 minutes of baking to crisp up the top.
Microwave the twice-baked potatoes on high power for 2-3 minutes, or until they are heated through. To prevent them from becoming soggy, place a damp paper towel over the potatoes before microwaving. After reheating, you can place them under the broiler for a minute or two to crisp up the top.
Reheat the twice-baked potatoes in an air fryer. Preheat the air fryer to 350°F (175°C) and place the potatoes in the basket. Cook for 5-7 minutes, or until they are heated through and the top is crispy.
If you have a toaster oven, you can reheat the twice-baked potatoes in it. Preheat the toaster oven to 350°F (175°C) and place the potatoes on the rack. Bake for 10-15 minutes, or until they are heated through and the top is crispy.
For a quick and easy method, cut the twice-baked potatoes into bite-sized pieces and reheat them in a skillet over medium heat. Stir occasionally until they are heated through and slightly crispy on the outside. This method works well if you want to incorporate the potatoes into another dish, such as a breakfast hash or frittata.
Is Making Twice-Baked Potatoes at Home Cost-Effective?
This twice-baked potatoes recipe is quite cost-effective for a household. The main ingredients, such as potatoes, bacon, sour cream, and cheddar cheese, are generally affordable and readily available. The recipe yields a substantial amount, making it suitable for a family of four. The approximate cost for this dish would be around $15, making it a budget-friendly option. Overall Verdict: 9.
Are Twice-Baked Potatoes Healthy or Unhealthy?
The twice-baked potatoes recipe, while undeniably delicious, is not particularly healthy. Here's why:
- The recipe is high in saturated fat due to the generous amounts of butter, bacon, sour cream, and cheddar cheese. Consuming excessive saturated fat can increase the risk of heart disease and other health issues.
- The use of whole milk and bacon further contributes to the dish's high calorie and fat content.
- The recipe lacks fiber-rich ingredients, such as vegetables or whole grains, which are essential for a balanced diet.
- The sodium content is likely to be high due to the addition of kosher salt and the naturally occurring sodium in bacon and cheese.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter, bacon, sour cream, and cheddar cheese used in the recipe. You can still achieve a creamy and flavorful filling by using smaller quantities of these ingredients.
- Replace whole milk with low-fat or skim milk to decrease the overall fat content.
- Incorporate more vegetables into the potato filling, such as chopped broccoli, bell peppers, or spinach. This will increase the fiber content and add more nutrients to the dish.
- Use turkey bacon instead of regular bacon to reduce the saturated fat content. Alternatively, omit the bacon altogether and replace it with a flavorful herb or spice blend.
- Experiment with using a portion of the potato skins in the filling mixture. This will add more fiber to the dish and reduce food waste.
Editor's Opinion: Thoughts on This Twice-Baked Potatoes Recipe
The twice-baked potatoes recipe is a classic comfort food dish that is sure to please any crowd. The combination of creamy mashed potatoes, smoky bacon, and sharp cheddar cheese creates a rich and indulgent flavor profile. The addition of sour cream and green onions adds a tangy and fresh element to the dish. However, to elevate the recipe, consider adding a touch of garlic or herbs for extra depth of flavor. Overall, this recipe is a crowd-pleaser and a perfect side dish for any occasion.
Enhance Your Twice-Baked Potatoes Recipe with These Unique Side Dishes:
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Why trust this Twice-Baked Potatoes Recipe:
This twice-baked potatoes recipe is a trusted classic, perfected over time by experienced chefs. The use of russet potatoes ensures a fluffy and creamy texture, while unsalted butter and whole milk add richness. The addition of bacon and cheddar cheese provides a savory and indulgent flavor, balanced by the tangy sour cream and the freshness of green onions. These high-quality ingredients, combined with precise measurements, guarantee a delicious and satisfying dish every time.
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