Twice Baked Potatoes

Twice-baked potatoes are a great go-to side dish for parties, potlucks, or even company meals. Make them for two or a crowd. Everybody loves them, and you can make them ahead of time.

Introduction

Time to take your baked potatoes to the next level. And it is so easy to do. Make them "loaded potatoes" with lots of goodies, or just add what you want or have on hand. Make them for every day, company, or the freezer.

I again read lots of recipes, even though it is just a potato casserole in the potato skin. I will give the inspiration by Pioneer Woman since she keeps it basic.

So the summary of this is to bake a potato until well done. Scoop it out while still reasonably warm, so it scoops easy and doesn't rip the skin apart. Mix the potato with some sour cream, cheese, milk, and anything else you have. Fill the skins back up and top with a little more cheese. Bake until brown. Not a very hard concept and almost fool-proof.

My Rating

It is hard to give a 5 to a side dish, but I love potatoes.

🥔The Potatoes

Usually, a potato is a potato, and they can be interchanged. But not here. You need the thick skin of a Russet potato here. Others just will fall apart.

I suggest a bigger potato, and you will find that ½ of a potato is enough for a large serving.

The first step is to bake the potatoes so they are nice and tender and the outside is crispy. So a bit "over-cooked" is better than under-cooked.

Allow them to cool a bit, then carefully scoop out the cooked potato for the next step.

👨‍🍳The Filling

The base of the filling is the cooked potato combined with butter, cheese, sour cream, milk, and other add-ins of your choice.

Make them with what you want. I like loaded with green onion and bacon. I think some broccoli would be excellent—just so many choices.

If storing, I would skip the onion.

❄️Storage

Once the potatoes are stuffed, they can be stored. Seal tightly, then they are good refrigerated for 3-4 days and can be frozen for about 3 months.

Frozen twice baked potatoes can be cooked without thawing. Remove from the freezer and unwrap. Place in a baking dish, and cover tightly. Bake covered for about 40 minutes at 425°, then uncover and bake another 15-20 minutes until hot.

But generally, frozen potatoes would be thawed first.

📖Potato Recipes

Easy Roasted Red Potatoes

Baked Parmesan Potato Wedges

Crispy Parmesan Baked Potatoes

Crispy Smashed Potatoes

🖼️Step-by-Step Photo Instructions

Special note: Pictures are for 8 servings, but instructions and recipe card are written for 2 servings (one potato.) Use the serving adjustment in the recipe care to adjust for larger amounts.

Preheat oven to 400° convection or 425° conventional.

Scrub the skin well. You will be eating it.

Brush the skin with a light coat of oil. This will help the skin not dry out and break as you scoop.

Bake for 1 hour or a little more. Be sure they are well done. If you want to use a thermometer, it would but 210 degrees.

While potatoes are cooking, combine butter, sour cream, milk, shredded cheese, seasoning salt, and pepper. Mash together and set aside.

Remove from oven and let cool only a few minutes, cut in half, then scoop out most of the potato, leaving a small rim of potato left.

Add the potato to the butter mixture and mash together—no need to over mix. Rough is fine. You could add other things at this point.  Bacon bits would be about 2 Tbsp per half or 1 slice bacon per half. Green onion about one onion potato. If freezing or storing, do not use green onion.

Scoop the potato mixture back into the skins and top with a little shredded cheese. You could refrigerate or freeze them here.

Bake at 375° for about 20 minutes until hot and browning some.

📖Recipe

Editor's Note: Originally published January 6, 2014. Updated with expanded discussion and options. Photos have been refreshed and a table of contents added to aid navigation.