No ImageTwice Baked Potatoes

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  1. Megan

    Perfect! Love the recipe and baking tips!

    xxxxxyyyyy

  2. Kristen

    Made these tonight for dinner. Fantastic – loved the cheddar & bacon recipe!

    xxxxxyyyyy

  3. 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

  4. J

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

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  5. 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 !!! .

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