These easy freezer friendly Twice Baked Potatoes are the perfect side dish for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.
For a complete meal, serve with my Dry Rub Sweet Barbecue Pork Tenderloin or Balsamic Vinegar Barbecue Ribs.
I love potatoes and I love comfort food! Now these Traditional Twice Baked Potatoes are the best of both worlds. I have been making these for years. They are as good now as they were thirty years ago. These Traditional Twice Baked Potatoes are filled with creamy potatoes mixed with sour cream, milk, butter, cheddar cheese, Monterey Jack and a perfect blend of spices. For the ultimate finish add bacon, scallions, chives, Sauteed Mushrooms and Onions or all of the above.
How do you make Twice Baked Potatoes?
First, grab those taters and wash, dry with with paper towels, prick 2-3 times with a fork, rub with oil and sprinkle with salt. Then place on a baking sheet and cook for about 45 minutes or until the potato is fork tender. Next, let the potatoes cool for about 15 minutes.
Meanwhile, in a large mixing bowl, add the sour cream, butter, cheddar cheese, Monterey Jack, garlic powder, onion powder, salt and pepper. Then cut the potatoes in half using a sharp knife and gently scoop out the potato flesh leaving about a 1/3 inch shell all the way around. Now add the potatoes to the bowl with the other ingredients and using a handheld potato masher mash until the insides are lump free and smooth. The amount of milk may vary slightly so stir in a little at a time until the mixture is creamy.
Finally, spoon the mashed potato filling back into the potato skins. Top with a sprinkle of cheddar cheese and place on a baking tray. Bake for 15 minutes. Then sprinkle with chopped bacon and green onions.
Recipe notes and helpful tips
- Russet potatoes work best for this recipe.
- Take the time to dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven.
- For added crispiness place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- Use good quality cheese. It really does make a difference. Experiment with switching the cheeses up. Some of my favorites are Gruyere, Gouda, Fontina and Muenster.
- Keep a close eye on the stuffed potatoes when they are placed back in the oven. If left in too long a lot of the potato mixture will cook over the side.
- Top the potatoes however you like although my favorites are crumbled bacon and sliced green onions.
- Use finely grated cheese as it melts faster and gives a much better appearance when melted on the tops of the potatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power.
- Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees or the microwave at 50% power.
What to top them with:
- bacon crumble
- scallions, thinly sliced
- chives, thinly snipped
- cheese, finely grated (try cheddar, Monterey Jack, Gruyere, Gouda, Fontina or Muenster)
- jalapenos, thinly sliced
- any fresh herbs (try rosemary, oregano, parsley or thyme)
- pimentos
- capers
Why are my Twice Baked Potatoes gummy?
For starters use Russet Potatoes. Red potatoes and Yukon Gold potatoes are more waxy and they won’t give you that full on light fluffy texture that you get from a Russet. Do not wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven. Wrapping the potatoes traps the moisture which makes them wet and gummy. Finally have all your fillings ready to go so all the mixing is done will the potatoes are hot and airy.
Other potato recipes you will love!
Traditional Twice Baked Potatoes
Twice Baked Potatoes are a classic side to add to just about any meal, from steak to sandwiches, chicken, and more. Delicious, creamy potatoes topped with crispy bacon, scallions, and sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: side
- Method: bake
- Cuisine: American
Ingredients
- 4 russet potatoes
- olive oil
- salt for sprinkling potatoes
- 1/3 cup sour cream
- 2 tablespoons butter
- 1/2 cup Monterey Jack finely shredded
- 1 cup cheddar finely shredded (reserve 1/4 cup for the tops)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4–1/3 cup milk
- 2 slices crispy cooked bacon chopped
- 1 scallion thinly sliced
Instructions
- Preheat oven to 350 degrees. Dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. Place them uncovered on a baking sheet. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
- In a large bowl add the sour cream, butter, Monterey Jack, 3/4 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut potatoes in half lengthwise and gently scoop out the cooked potato leaving 1/3 inch shell all the way around. Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. Add milk; the amount of milk may vary slightly so add a little at a time until the mixture is creamy.
- Scoop the mixed potatoes back into the shells. Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes. Remove from oven and top with bacon and scallions.
Notes
- Russet potatoes work best for this recipe.
- Take the time to dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven.
- For added crispiness place the empty shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- Use good quality cheese. It really does make a difference. Experiment with switching the cheeses up. Some of my favorites are Gruyere, Gouda, Fontina and Muenster.
- Keep a close eye on the stuffed potatoes when they are placed back in the oven. If left in too long a lot of the potato mixture will cook over the side.
- Top the potatoes however you like although my favorites are bacon and scallions.
- Use finely grated cheese as it melts faster and gives a much better appearance when melted on the tops of the potatoes.
Keywords: how to make twice baked potatoes, twice baked mashed potatoes, easy twice baked potatoes, best twice baked potatoes, twice baked potatoes, loaded potatoes, baked potatoes
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
This post was originally published November 16, 2016 and was republished July 20, 2020 with new content, pictures and modified recipe.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
