Perfect Twice Baked Potatoes

Twice-baked potatoes are a deliciously indulgent side dish that brings comfort and flavor to any meal. This recipe transforms russet potatoes into creamy, cheesy, and perfectly crispy bites of heaven. The rich flavors of Monterey Jack cheese, cheddar cheese, sour cream, and butter are combined with crispy bacon and a sprinkle of scallions for a dish that’s sure to become a family favorite.

What makes twice-baked potatoes so special is the method of baking them twice. First, the potatoes are baked until soft, then their insides are scooped out and mixed with creamy ingredients and flavorful seasonings. The mixture is then stuffed back into the potato skins and baked again, creating a crispy exterior and a creamy, cheesy interior that’s simply irresistible.

These potatoes are perfect for any occasion, whether it’s a weeknight dinner or a special holiday meal. Serve them alongside steaks, grilled chicken, or your favorite main course for a complete and satisfying meal that everyone will love.

Why You’ll Love This Recipe

1. Creamy and Cheesy Filling

The combination of sour cream, butter, and two types of cheese creates a rich and creamy filling that perfectly complements the crispy potato skin.

2. Loaded with Flavor

With the addition of crispy bacon, garlic powder, and onion powder, each bite is packed with savory flavor that makes these potatoes a standout side dish.

3. Perfectly Crispy Skin

Twice-baking the potatoes gives them a beautifully crispy skin, providing a satisfying contrast to the creamy interior.

4. Customizable Toppings

Feel free to customize the toppings to your taste. Add more cheese, sour cream, or even a drizzle of ranch dressing for extra richness.

5. Great for Meal Prep

These potatoes can be prepared ahead of time and stored in the fridge until ready to bake again, making them an easy and convenient option for meal prepping.

Ingredients

• Russet potatoes
• Olive oil
• Salt
• Sour cream
• Butter
• Monterey Jack cheese
• Cheddar cheese
• Garlic powder
• Onion powder
• Black pepper
• Milk (adjust for desired creaminess)
• Bacon
• Scallions (for garnish)

Variations

• Vegetarian Option: Omit the bacon and add sautéed mushrooms or caramelized onions for a different depth of flavor.
• Spicy Kick: Add a pinch of cayenne pepper, chili powder, or diced jalapeños to the filling for a spicy twist.
• Cheese Lovers: Use a variety of cheeses like gouda, mozzarella, or parmesan for a unique cheesy flavor.
• Herb-Infused: Mix in some fresh herbs like chives, parsley, or thyme into the filling to enhance the flavor profile.
• Loaded Toppings: Top the baked potatoes with additional toppings like sour cream, shredded cheese, and more crispy bacon for a loaded baked potato effect.

How to Make the Recipe

Step 1: Bake the Potatoes

Preheat the oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are fork-tender.

Step 2: Prepare the Potato Filling

Once the potatoes are cooked, allow them to cool for a few minutes. Cut the potatoes in half lengthwise and carefully scoop out the flesh, leaving a thin border of potato skin around the edges. Place the scooped potato flesh into a mixing bowl.

Step 3: Mix the Filling

To the mashed potatoes, add the sour cream, butter, garlic powder, onion powder, black pepper, and milk (add milk gradually to achieve your desired creaminess). Stir in the shredded Monterey Jack and cheddar cheese (reserving some cheddar cheese for topping) until the mixture is smooth and creamy.

Step 4: Add Bacon

Stir in the crispy, chopped bacon, and mix until well incorporated into the creamy filling.

Step 5: Stuff the Potatoes

Spoon the creamy potato mixture back into the hollowed potato skins. Sprinkle the reserved cheddar cheese on top of each stuffed potato.

Step 6: Bake Again

Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for an additional 10-15 minutes, or until the cheese is melted and the tops are golden and bubbly.

Step 7: Garnish and Serve

Remove the potatoes from the oven and garnish with freshly sliced scallions. Serve immediately and enjoy!

Tips for Making the Recipe

• Don’t Overcook the Potatoes: Be sure to bake the potatoes until they are tender, but not overcooked, to ensure the skins stay intact for stuffing.
• Use Starchy Potatoes: Russet potatoes work best for this recipe because they’re fluffy on the inside and hold up well to being baked twice.
• Save Some Cheese for Topping: For a gooey, cheesy top, reserve a bit of cheddar cheese to sprinkle on top of the stuffed potatoes before baking the second time.
• Add Milk Gradually: Start with a small amount of milk and gradually add more until the filling reaches your preferred creaminess.

How to Serve

These Perfect Twice Baked Potatoes make a delicious side dish that pairs well with virtually any main course. Serve them alongside grilled meats like steak, chicken, or pork chops, or with a hearty salad. You can also enjoy them as a stand-alone snack or light meal.

Make Ahead and Storage

Storing Leftovers:

Store any leftover twice-baked potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Freezing:

To freeze, allow the twice-baked potatoes to cool completely, then wrap each one individually in plastic wrap and foil. Place them in a freezer-safe container or bag. When ready to eat, reheat in the oven at 350°F (175°C) for 20-30 minutes from frozen.

Reheating:

To reheat, place the potatoes in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them, though the skin may not remain as crispy.

FAQs

1. Can I use other types of potatoes?

While russet potatoes are ideal for twice-baked potatoes due to their fluffy texture, you can experiment with other varieties like Yukon Gold for a creamier filling.

2. Can I make the filling ahead of time?

Yes, you can prepare the filling ahead of time and store it in the fridge for up to 2 days. Simply stuff the potatoes and bake when ready to serve.

3. Can I use sour cream alternatives?

Yes, you can use Greek yogurt or a dairy-free sour cream alternative if you prefer a lighter or dairy-free option.

4. Can I make these potatoes without cheese?

You can omit the cheese for a lighter version, but it will affect the flavor and texture. Consider adding extra seasonings or a sprinkle of herbs to enhance the flavor.

5. How do I keep the potato skins from tearing?

Be gentle when scooping out the potato flesh, and leave a small border of potato around the edges to help the skin hold its shape.

6. Can I use bacon bits instead of cooking bacon?

Yes, pre-cooked bacon bits can be used, but fresh, crispy bacon adds more flavor and texture to the filling.

7. How can I make these potatoes spicier?

Add a pinch of cayenne pepper, chili powder, or hot sauce to the filling for a spicy kick.

8. How do I prevent the potatoes from getting too dry?

Be sure to add enough milk to the filling to keep it creamy. If necessary, you can add a bit more butter or sour cream for extra moisture.

9. Can I prepare these potatoes the night before?

Yes, you can fully prepare the potatoes up to the second bake and store them in the fridge. When ready to serve, bake them as directed.

10. Can I freeze twice-baked potatoes?

Yes, freeze them after they have been stuffed but before the second bake. When ready to eat, bake from frozen at 375°F (190°C) for 30 minutes or until heated through.

Conclusion

Perfect Twice Baked Potatoes are the ultimate comfort food, offering a creamy, cheesy filling in a perfectly crispy skin. With the addition of bacon and scallions, these potatoes are bursting with flavor and make a wonderful side dish for any meal. Easy to prepare, customizable, and perfect for make-ahead meals, this recipe is sure to be a hit at your dinner table. Whether for a special occasion or a simple weeknight, these potatoes are always a crowd-pleaser!

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