Twice-Baked Potatoes

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🥔 Twice-Baked Potatoes

📝 Description

Twice-Baked Potatoes are the ultimate comfort side dish (or even a main!). Whole baked potatoes are scooped out, mashed with butter, cheese, and creamy add-ins, then stuffed back into their crispy skins and baked again until golden and irresistible. They’re fluffy on the inside, crisp on the outside, and endlessly customizable.

🧾 Ingredients

For 4 servings (8 halves):

  • 4 large russet potatoes

  • 3 tbsp unsalted butter, melted

  • ½ cup sour cream (or Greek yogurt)

  • ½ cup whole milk or heavy cream (warm)

  • 1 cup shredded cheddar cheese (divided)

  • ¼ cup grated Parmesan cheese

  • 2 cloves garlic, minced (optional)

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 2 tbsp chopped green onions or chives

  • 4 slices cooked bacon, crumbled (optional)

👩‍🍳 Instructions

First Bake

  1. Preheat oven to 400°F (200°C).

  2. Scrub potatoes clean and dry well.

  3. Pierce each potato 3–4 times with a fork.

  4. Place directly on the oven rack or on a baking sheet.

  5. Bake for 50–60 minutes, until fork-tender.

  6. Remove and let cool slightly (10 minutes).

Prepare the Filling

  1. Slice potatoes lengthwise.

  2. Carefully scoop out the flesh, leaving about ¼-inch shell intact.

  3. In a bowl, mash potato flesh with butter, sour cream, milk, garlic, salt, and pepper.

  4. Stir in ¾ cup cheddar, Parmesan, green onions, and bacon.

Second Bake

  1. Spoon mixture back into potato skins.

  2. Top with remaining cheddar cheese.

  3. Bake at 375°F (190°C) for 20–25 minutes, until heated through and lightly golden.

  4. Optional: Broil for 2–3 minutes for extra crisp tops.

📌 Notes

  • Russet potatoes work best due to their fluffy texture.

  • Don’t over-scoop the skins—they need structure to hold the filling.

  • Filling can be made 1 day ahead and refrigerated.

💡 Tips & Variations

  • Extra creamy: Add 2 tbsp cream cheese.

  • Healthier: Use Greek yogurt and low-fat cheese.

  • Vegetarian: Skip bacon, add sautéed mushrooms or spinach.

  • Spicy: Mix in jalapeños or cayenne pepper.

  • Make-ahead: Assemble, refrigerate, and bake when needed.

🍽️ Servings

  • Serves: 4 people

  • Portion: 2 potato halves per serving

🧮 Nutritional Information (Per Serving – Approx.)

  • Calories: 380 kcal

  • Carbohydrates: 42 g

  • Protein: 11 g

  • Fat: 19 g

  • Fiber: 4 g

  • Sodium: 480 mg

(Values may vary depending on toppings and substitutions.)

🌿 Health Benefits

  • Potatoes are rich in potassium, supporting heart health.

  • Provide fiber for digestion when skins are eaten.

  • Cheese and dairy add calcium and protein.

  • Customizable for balanced diets (low-fat, vegetarian, high-protein).

❓ Q & A

Q: Can I freeze twice-baked potatoes?
A: Yes! Freeze after stuffing (before second bake). Wrap tightly and freeze up to 3 months.

Q: How do I reheat them?
A: Bake at 350°F (175°C) for 20–25 minutes or until hot.

Q: Can I make them dairy-free?
A: Absolutely—use plant-based butter, dairy-free cheese, and non-dairy yogurt or milk.

Q: What can I serve with them?
A: Grilled chicken, steak, roasted vegetables, or a fresh green salad.

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