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Twice-Baked Potatoes

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Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 4 servings (as a hearty side)
Calories: 425 kcal per serving

Description

If you’re looking for the ultimate comfort food side dish, look no further than these Twice Baked Potatoes. Imagine a perfectly baked russet potato with a crispy, salty skin, cradling a scoop of creamy, fluffy mashed potato filling that’s loaded with sharp cheddar cheese, crispy bacon, and fresh chives. Each potato half is then baked again until the top is golden and bubbly. They’re impressive enough for a holiday dinner table yet simple enough to elevate a weeknight steak or chicken dinner. This recipe delivers maximum flavor with a satisfying textural contrast that will have everyone asking for seconds.

Why You’ll Love This Recipe

  • Make-Ahead Friendly: You can prepare these potatoes a day in advance, making them a stress-free option for entertaining.

  • Customizable: The filling is a perfect canvas for your favorite add-ins like broccoli, ham, or different cheeses.

  • Great for Leftovers: If you’re lucky enough to have any left, they reheat beautifully.

The Intensity

  • Preparation Intensity: Easy. The steps are straightforward: bake, scoop, mix, and refill. No complex techniques are required.

  • Cooking Intensity: Medium. The process requires two separate baking stages and some careful handling of hot potatoes, but it’s well worth the minimal effort for the incredible result.

Ingredients

  • 4 large Russet potatoes (about 10-12 ounces each), scrubbed clean and dried

  • 1 tablespoon olive oil

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons (½ stick) unsalted butter, softened

  • ½ cup sour cream

  • ¼ cup whole milk (or half-and-half, for extra richness)

  • 1 cup sharp cheddar cheese, shredded, divided

  • 4 slices bacon, cooked until crisp and crumbled

  • 3 tablespoons fresh chives, chopped, divided

  • ¼ teaspoon garlic powder

  • ¼ teaspoon smoked paprika (optional, for a subtle smokiness)

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. This allows steam to escape and prevents them from bursting in the oven. Rub the potatoes all over with the olive oil and sprinkle generously with kosher salt.

2. First Bake (The Foundation): Place the potatoes directly on the middle oven rack. (You can also place them on a baking sheet for easier cleanup, but placing them directly on the rack helps the skin get crispier all around). Bake for 55-65 minutes, or until the potatoes are tender and you can easily pierce them with a fork or a knife slides in with no resistance.

3. Cool and Scoop: Remove the potatoes from the oven and let them rest until they are cool enough to handle, about 10-15 minutes. Keep the oven on. Line a baking sheet with parchment paper or aluminum foil. Carefully slice each potato in half lengthwise. Using a spoon, gently scoop the hot flesh out of each potato half, leaving about a ¼-inch thick shell. Be careful not to tear the skin. Place the scooped flesh in a large mixing bowl. Place the 8 empty potato skins on the prepared baking sheet.

4. Make the Filling: To the bowl with the potato flesh, add the softened butter, sour cream, and milk. Mash everything together with a potato masher or a large fork until smooth and creamy. You can also use a hand mixer for an even fluffier texture. Season generously with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper to start), then add the garlic powder. Stir in ¾ cup of the shredded cheddar cheese, reserving the remaining ¼ cup for the topping. Add half of the crumbled bacon and half of the fresh chives. Stir until everything is well combined. Taste and adjust seasoning if needed.

5. Fill and Top: Spoon the creamy potato mixture back into the 8 potato skins, mounding it slightly. You can use two spoons or a small ice cream scoop for a neat look. Sprinkle the tops with the remaining ¼ cup of cheddar cheese, the remaining bacon, and a sprinkle of smoked paprika if using.

6. Second Bake (The Grand Finale): Return the baking sheet with the filled potatoes to the 400°F (200°C) oven. Bake for 15-20 minutes, or until the potatoes are heated through and the cheese is melted and lightly golden brown on top.

7. Garnish and Serve: Remove from the oven and let cool for about 5 minutes. Sprinkle with the remaining fresh chives. Serve warm.

Nutrition Information (per serving – 2 potato halves)

Note: Nutritional information is an estimate and will vary based on the specific brands of ingredients used.

  • Calories: 425 kcal

  • Carbohydrates: 38g

  • Protein: 13g

  • Fat: 25g

  • Saturated Fat: 14g

  • Cholesterol: 68mg

  • Sodium: 520mg

  • Potassium: 915mg

  • Fiber: 3g

  • Sugar: 3g

  • Vitamin A: 710 IU

  • Vitamin C: 12mg

  • Calcium: 215mg

  • Iron: 2mg

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