Twice Baked Potatoes

Course: Side Dish, Sides

Cuisine: American

Keyword: Twice Baked Potato, Twice Baked Potatoes

Prep Time: 10

Cook Time: 1

Servings: servings

Calories: 561kcal

Author: Colleen Kennedy

Twice Baked Potatoes are a potato lovers dream! SO many delicious options for add-ins when making a twice baked potato recipe.

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Ingredients

For Baked Potatoes

4 baking potatoes
avocado or olive oil or bacon grease or tallow
kosher salt

Filling for Twice Baked Potatoes

5 TBS butter (more or less)
½ cup milk (more or less)
S&P
1 cup shredded cheddar cheese (more or less, or another cheese)
1 cup cooked crumbled bacon (more or less)
½ cup scallions or chives (more or less
Optional Sour cream (in or on)

Instructions

Bake your potatoes as you normally would. My recommendation is in the notes section below.
The potatoes will be hot, so be careful. Working with one potato at a time, use a sharp knife to slice off the top ⅛ of the potato. You want to slice off the top to allow a large opening - almost the size of the potato itself. (See image of the potato shell in the post above)
Next take your knife and cut a perimeter around the potato - short of the edge. Then using a spoon begin scooping out the potato being careful to not crack the skin. You want to leave a small wall of potato, so you are not scraping down to the skin. Scrape any potato off of the top pice you cut as well, then discard that piece of skin. As you remove potato, place it (the filling) into a good sized bowl.
Once you are finished scooping out the potatoes, add butter, milk, (sorr cream if adding), salt and pepper and mash it well. *Add the milk slowly, you don't want runny potato filling, you want it a little on the thicker side. Once you are happy with your flavor and consistency. Add in some of the cheese and bacon. Fill the potatoes and top with some additional cheese and bacon.
*I don't go crazy with the cheese, just enough to give it some flavor. But the bacon is a different story...lol! Just sayin'! However you do whatever you like.
Pop the filled potatoes back in the oven at 375. Just long enough to melt the cheese OR if you assembled these ahead of time, longer until they have heated through. Enjoy!

Notes

I did the recipe card for 4 servings since I have a family of 4. You can certainly just make just one potato or a dozen. This recipe is super flexible. No real rules after you bake the potato, take it wherever you wish it to go flavor wise with the add-ins.

Calories are hard to calculate as potato sizes and add-ins will vary. Loose calculation.

To bake the perfect potato (check out my 1 minute TikTok video). Preheat oven to 425 F.

Prick your clean & dry potatoes a few times with a fork. Oil each potato with olive or avocado oil with your hands, just enough to coat the potato, then roll in or sprinkle on kosher salt over the outside of the potato. Place potato directly on the oven rack (with foil on the rack below to catch drips) and bake for 20 minutes. Lower oven to 400 and bake an additional 40 minutes (1 hour total).

Open soon after you remove from the oven (carefully as they will be hot) for fluffiest potatoes.

Nutrition