Twice Baked Potato Recipe
This twice baked potato recipe is so easy to make and makes a mouth-watering dish. A hearty potato full of creamy and delicious mashed potatoes, finished with your favorite toppings. Each bite is so delicious and couldn’t be easier to make.
Ingredients
- 4 large Russet potatoes
- 3 Tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup whole milk
- 4 Tbsp unsalted butter
- 1 1/4 cup shredded cheese divided
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup of bacon bits
Garnish
- Bacon bits
- Green onion
- Sour cream
Instructions
Baked potato -
- Preheat your oven to 425°F. Rinse and scrub the potatoes thoroughly, then pat them dry with a paper towel.
- Arrange the potatoes on a baking sheet, drizzle with oil, and sprinkle with salt.
- Bake at 425°F for 50-55 minutes, or until a fork easily pierces the center of the potatoes.
Stuff the potatoes -
- Cut the baked potatoes in half lengthwise and scoop out the inside into a bowl. Do this for all the potatoes.
- Return the potato skins to the baking sheet. Mash the insides of the potato using a mixer or masher, then blend in the sour cream, milk, butter, cheese, salt, and pepper until well combined.
- Spoon the creamy potato mixture into the skins and sprinkle with shredded cheese and bacon.
Bake -
- Bake the potatoes again at 350°F for 15-20 minutes or until the cheese on top has melted.
- Garnish with green onions, bacon bits, and a dollop of sour cream.
Notes
- Use good potatoes - large russet potatoes without blemishes are best for a perfect potato.
- Don’t be shy on the toppings - The extra bacon, cheese, green onions, and sour cream is vital! Don’t skip it.
- Use the right amounts - Don’t be alarmed by the amount of butter, milk, and sour cream in this recipe; it’s required to make rich and delicious potatoes.
- Storage. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Reheat. Warm up leftovers in the microwave or the oven at 350°F for 10 minutes.
- Freeze. After stuffing the potatoes with the creamy mixture, let them completely cool. Wrap in foil or seal in an airtight freezer-safe container and store for up to 3 months. Reheat: Thaw the potatoes overnight, top with shredded cheese, and bake!