SIMPLE TWICE BAKED POTATOES

Twice baked potatoes are Josh’s favorite. Anytime I give in and make them, I’m reminded that they are much simpler to make than I think they are!

You can also make these a day or two ahead of time, and just pop in the oven before dinner, and I love anything that I can make in advance, especially if you’re hosting !You can truly add anything you like to the filling to make this a meal in itself, but we generally like to keep it simple and have them as a side.

The recipe below is more of a guideline based on how many servings you need and your preferences, but it should definitely get you there!

My best tips are:

1. Use Russet Potatoes – best for baking and structure for the shells.

2. Warm your milk – this prevents the filling from being gummy. Add a little at a time, you may not need it all.

3. Cook your bacon while the potatoes are baking – gives it time to cool/drain the grease.

4. Use a hand mixer for the fluffiest potatoes (but don’t over mix).

Y’all let me know what you think!

Print

With ImageWithout Image

SIMPLE TWICE BAKED POTATOES

Servings: 8 halves, serves 4 to 8 depending on appetite.

Prep time: 20 MinCooking time: 1 H & 15 MTotal time: 1 H & 35 M

Simple twice baked potatoes you can assemble a day or two ahead and bake right before dinner. Russets, bacon, cheddar, and no gummy filling.

Ingredients

• 4 Medium Russet Potatoes (scrubbed clean and dried)
• 1 TBS Olive Oil
• Salt & Pepper
• 2–4 TBS Unsalted Butter
• 1/3 Cup Warm Milk
• 1/2 Cup Sour Cream
• 1 TBS Fresh Chives (or 1 tsp dried)
• 1 Cup Grated Cheese (I usually use a mix or medium cheddar)
• 5–6 Strips of Cooked Bacon (drained and chopped)

Instructions

1. Preheat oven to 400 degrees F & line a baking sheet with foil.
2. Prick each potato a few times with a fork and coat with olive oil. Sprinkle with salt and pepper – flip and repeat.
3. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take longer)
4. Remove from oven and let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving about 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
5. Transfer potato skins back to the baking sheet, brush with a little bit of olive oil and bake at 400 degrees F for 10 minutes.
6. Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream, salt and pepper. Mix until smooth (I use a handheld electric mixer), then taste and add more ingredients as needed.
7. Then stir in chives, half of the bacon and 1/4 cup cheese. Again, add additional milk if needed to reach desired texture
8. Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining ¾ cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
9. Top potatoes with remaining bacon. Garnish with additional chives or green onions and fresh parsley if desired.

Make Ahead Notes

1. Fill potatoes with filling but do not top with cheese
2. Cover potatoes with foil or store in an airtight container in the refrigerator for up to 2 days.
3. When ready to serve, place potatoes on foil lined baking sheet and top with cheese.
4. Bake potatoes at 350 degrees for 20-25 minutes OR until heated through and cheese has completely melted.

All rights reserved for Sandy Margritz