Print

Traditional Twice Baked Potatoes

Twice Baked Potatoes

5 from 57 reviews

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.

Ingredients

Scale
  • 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
  • 1/41/3 cup milk
  • 2 slices crispy cooked bacon chopped
  • 1 scallion thinly sliced

Instructions

  1. 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.
  2. 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.
  3. 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

Sharing is Caring

Help spread the word. You're awesome for doing it!

Privacy Policy