Twice-Baked Potatoes Recipe

Russet potatoes: These large, starchy potatoes are perfect for baking and mashing.

Sour cream: Adds a tangy and creamy texture to the potato filling.

Milk: Helps to make the potato mixture smooth and creamy.

Butter: Adds richness and flavor to the filling.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a bit of heat and depth to the flavor.

Cheddar cheese: Provides a sharp, savory taste and melts beautifully on top.

Bacon: Adds a smoky, crispy element to the filling.

Green onions: Offers a fresh and zesty garnish to finish the dish.

When scooping out the potato flesh, use a spoon to carefully remove it, leaving about a ¼-inch thick shell to ensure the potato skins hold their shape. For an extra creamy texture, use a potato masher or hand mixer to blend the potato mixture until smooth.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the dish.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat and higher in protein.

• milk - Substitute with heavy cream: Heavy cream will make the potatoes richer and creamier, though it will also increase the calorie content.

• butter - Substitute with olive oil: Olive oil can provide a healthier fat option and a slightly different flavor profile.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor while still providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish, giving it a different kick.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and provides a milder flavor compared to cheddar.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a similar smoky flavor and crispy texture.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in the same way.

• Allow the twice-baked potatoes to cool completely after baking. This ensures that they maintain their texture and flavor when stored.

• Wrap each potato half individually in plastic wrap or aluminum foil. This prevents them from drying out and helps retain their moisture.

• Place the wrapped potatoes in an airtight container or a zip-top freezer bag. If using a freezer bag, remove as much air as possible before sealing.

• Label the container or bag with the date. This helps you keep track of how long they have been stored.

• Store the potatoes in the refrigerator for up to 3-5 days. For longer storage, place them in the freezer where they can last up to 3 months.

• When ready to reheat, if frozen, thaw the potatoes in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the potatoes.

• Place the potatoes on a baking sheet and cover them loosely with aluminum foil. This prevents them from drying out while reheating.

• Bake for 20-25 minutes, or until heated through. If you prefer a crispy top, remove the foil during the last 5 minutes of baking.

• For a quicker reheating option, you can use a microwave. Place the potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 2-3 minutes, or until heated through.

• Garnish with fresh green onions or additional cheese before serving to enhance the flavor and presentation.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the twice-baked potatoes on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the cheese from over-browning.
  4. Bake for 20-25 minutes or until heated through.
  5. Remove the foil for the last 5 minutes to let the cheese get bubbly again.

• Microwave Method:

  1. Place the twice-baked potatoes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Check if they are heated through; if not, continue in 30-second intervals until hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the twice-baked potatoes in the air fryer basket.
  3. Air fry for 8-10 minutes, checking halfway through to ensure they are heating evenly.
  4. If the cheese is browning too quickly, cover with a small piece of aluminum foil.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the twice-baked potatoes cut side down in the skillet.
  4. Cover with a lid and cook for 10-15 minutes, checking occasionally to prevent burning.
  5. Flip them over for the last few minutes to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the twice-baked potatoes on the toaster oven tray.
  3. Cover with aluminum foil to prevent the cheese from over-browning.
  4. Bake for 15-20 minutes or until heated through.
  5. Remove the foil for the last 5 minutes to let the cheese get bubbly again.

• Oven: Used to bake the potatoes until tender and to melt the cheese on top.

• Fork: Used to pierce the potatoes before baking to allow steam to escape.

• Mixing bowl: Used to combine the scooped-out potato flesh with other ingredients.

• Knife: Used to cut the baked potatoes in half lengthwise.

• Spoon: Used to scoop out the potato flesh and to spoon the mixture back into the potato skins.

• Baking sheet: Used to hold the potatoes while they bake in the oven.

• Measuring cups: Used to measure out the sour cream, milk, and shredded cheddar cheese.

• Measuring spoons: Used to measure out the salt, pepper, and butter.

• Spatula: Used to mix the potato flesh with the other ingredients.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Cutting board: Used as a surface to cut the potatoes and slice the green onions.

• Skillet: Used to cook the bacon until crispy before crumbling it.

Pre-cook the bacon: Cook and crumble the bacon ahead of time to save a step during assembly.

Microwave the potatoes: Start the potatoes in the microwave for 10 minutes before baking to reduce oven time.

Use a hand mixer: Blend the potato flesh mixture quickly and smoothly with a hand mixer.

Prep ingredients in advance: Measure and prepare sour cream, milk, butter, and cheese before starting.

Double the batch: Make extra twice-baked potatoes and freeze them for a quick meal later.