Twice Baked Potatoes

Side DishComfort FoodGluten-FreePotato

2 recipes for Twice Baked Potatoes! One with a cheddar cheese and bacon stuffing, the other with a blue cheese and chives stuffing.

Photography Credit: Elise Bauer

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

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  • 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

Stuffing with cheddar and bacon:

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

Stuffing with blue cheese and chives:

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

Method

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 Cook the bacon if using: 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.

3 Make potato "boats": 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 Mash potato insides with sour cream, milk, butter: 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. Do not over-beat the potatoes! They can turn glue-y if you do.

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

Stuff baked potatoes with toppings before returning them to the oven

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

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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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55 Comments / Reviews

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Did you make it? Rate it!

  • Dawn

    I made these last night. As somebody else said, I couldn’t decide which to make, so I split the mixture and made 2 of each. The only thing I changed was to rub salt on the skins of the raw potatoes after oiling them. I froze 2 potatoes before the second baking and will post the results when we have tried them. The other two (unfrozen) were really fantastic. I loved the flavor of both fillings. They weren’t quite hot enough from my oven after the second bake though, I might try 30 minutes next time, or heat the oven to 375F. The salt on the skin gave some nice extra crunch and seasoning. My husband doesn’t usually like the skins, but he wolfed these down!

    For the little 1/3 tops, I just put a little mound of filling on them, and have saved them to reheat as potato skin appetizers.

    xxxxxyyyyy

  • J

    Making ahead for Xmas dinner – can I assemble the potato with the filling – or should I keep them seperate and fill day of?

  • Yuana Blanke

    Hi Elise! Not sure if I’ve commented here before or not, but I sure have been here a lot. Typically I don’t follow a recipe but check out a few for ideas and technique. Yours are Always go to’s for solid information. After reading a bunch of Twice Baked recipes, I noticed your’s is the Only one to warn about not beating the potatoes into gluey ick. Those “don’t’s” are critical. It’s very kind of you to add common blunders to avoid.
    The whole package here is terrific, you, your pictures and your impeccable instructions.
    THANKS !!! .

  • Norman Cruz

    I just made up my own and basically used all the ingredients here, except I used Blue Cheese dressing and also added some ground mustard and Wasabi to mine. Was thinking garlic and avocado would go well with this, so I’ll have to experiment with that the next time. As it was, mine turned out pretty well, considering I made it up as I went along, basing mine on this recipe, more or less.

  • 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.)

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