Twice Baked Potatoes

Print

Sometimes deciding what to make for dinner comes starts with the inspiration of just one ingredient. A friend of mine sent us some wonderful blue cheese this week and my father decided that he wanted to make twice baked potatoes with it. Neither one of us has made stuffed potatoes in a while, so we ended up experimenting over several days with various combinations. We settled on two, one a classic twice-baked potato mashed with some combination of sour cream, milk, and butter, and mixed in with crumbled bacon, green onions, and grated cheddar cheese. The other combination uses our blue cheese with some chopped chives. The best thing about this recipe is that it’s wonderfully flexible. The amounts shown are a guideline, but really it’s up to your own imagination and taste. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer. Any combination of topping ingredients will do.

Do you have a favorite twice-baked potato recipe? If so, please let us know in the comments.

Twice Baked Potatoes Recipe

Print
  • Cook time: 1 hour, 45 minutes
  • Yield: Serves 4 to 6.

Ingredients

  • 4 large russet potatoes, about a pound each
  • Olive oil
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 Tbsp butter, softened
  • 1 Tbsp cream

Cheddar and bacon version

  • 1 cup grated cheddar cheese
  • 4 strips bacon
  • 1/4 cup chopped green onion

Blue cheese and chives version

  • 1 cup crumbled blue cheese
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon salt

Method

twice-bkd-potatoes-1.jpg twice-bkd-potatoes-2.jpg

1 Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

twice-bkd-potatoes-3.jpg twice-bkd-potatoes-4.jpg
twice-bkd-potatoes-5.jpg twice-bkd-potatoes-6.jpg

3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.

twice-bkd-potatoes-9.jpg

5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Twice Baked Potatoes on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 47 Comments

  • Misha

    So I know I may be mixing genres here, but I have always found contrast of flavor and texture to be more interesting than uniformity. That is why, among my friends, the Mexican twice baked reigns supreme.

    We follow the standard twice baked recipe, only we sautee green and red bell peppers with about a half a yellow onion, add poblanos (if you like) and garlic, a dash of cayenne pepper, and habenero jack cheese. I know it sounds to spicy to eat, but the creaminess of sour cream/potato moderates the heat very nicely. We have also been known to top them off with a little homemade cold guacamole. Serve as is for your vegetarian friends, or if you are me, add a generous smattering of choriso before the second bake (careful not to overdo it on the choriso, it can get a little greasy.)

  • Amber

    My mom used to make twice baked potatoes and she put canned tuna in the mix and served it as a main dish. I didn’t care for tuna so I never thought to make them for myself. However I was curious about how other people made their versions, so I did a quick search and found some really amazing recipes :)

  • Jennifer

    These all sound so yummy. For whatever reason I have never added bacon to my baked potatoes and the idea of blue cheese sounds divine. I’m looking forward to trying these after my “turkey bacon” search. We don’t usually do the ‘twice baked’ bit but our favorite toppings (prior to trying these!) are to cut the potato in half, add a couple dollops of sour cream or plain yogurt, a sprinkle of chopped onions and some steamed broccoli, a big spoonful (or 2!) of baked beans and then a *big* handful of sharp cheddar cheese. The baked beans idea came from my time in England and the many pub-food “jacket potatoes” I ate!
    (by the way, ***LOVE*** your website, Elise! Thanks for being here and sharing!)

  • Minerva

    I like to add grilled shrimp to mine. We call it shrimp potato boats.

  • john eadie

    I do this all the time,but like a course not smooth mix. Try ham instead of bacon-works fine-second baking can be done next day if needed-holds well in plastic or foil–can do no wrong recipe.

View More Comments / Leave a Comment