You’re going to want to make this Twice Baked Potatoes Recipe every week. They’re delicious reheated so be sure to make extra!
I almost didn’t even post this Twice Baked Potatoes recipe. Not because it’s not delicious, nor because it’s not a dish that almost everyone loves. But it’s one of those recipes I assume everyone already has and some people don’t even need to follow a recipe. You know those people: the ones who can throw just about anything together without even once cracking open a cookbook or visiting a food blog. Still…I adore twice baked potatoes and decided that if even one person out there needs a good twice baked potatoes recipe, then posting it will be worth it.
All you really need for a killer twice baked potato are a few russets, some sour cream, butter, salt & pepper, then top with cheese, crispy bacon and either chives or green onions. I’m partial to chives but either will work just fine. I also add some softened cream cheese to make mine extra creamy – these are quite an indulgent treat!
This twice baked potato recipe can also be made ahead of time, brought to room temperature then baked when you’re ready. I made these last week to go with my oven baked ribs then made them again when I had friends over for dinner a couple of nights ago and we served this Prime Rib (I ate the last of the prime rib last night, in bed, watching True Detective…tmi? Perhaps…but it was one of life’s fabulous guilty pleasures)! Sadly, my twice baked potatoes had already disappeared. They go fast, I’m telling you. So make extra if you need to; they reheat wonderfully and make a great quick lunch after the big dinner has passed.
- 4 large russet potatoes
- 2 tablespoons canola or vegetable oil
- 4 ounces softened cream cheese
- 1/4 cup softened butter
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded Cheddar cheese, divided
- 1/2 pound bacon, cooked until crisp then crumbled
- 1/3 cup chopped green onions or chives
- Preheat oven to 375F. Remove butter and cream cheese from refrigerator to allow to come to room temperature while potatoes bake.
- Prick each potato a few times each with a fork. Rub the outside of each potato with a small amount of oil. Place potatoes directly on oven rack and bake until soft when pressed, about an hour or so. Remove from oven and cool until you can comfortably hold them in your hands.
- Place cream cheese and butter into mixing bowl. Slice each potato in half lengthwise then gently scoop out the potato into the bowl, leaving a thin potato shell (place shells on baking sheet as you go). (I put the cream cheese and butter in first so that if it's not softened enough, the heat from the hot potatoes will soften it while scooping it into the bowl). Add sour cream, milk, salt and pepper to taste, mixing together until smooth and creamy.
- Scoop the mixture back into the potato shells. Top with cheese and bacon crumbles. Bake until cheese is melted and potatoes are heated through, about 15-20 minutes. Garnish with chopped green onions or chives and serve immediately.
Amount Per Serving: Calories: 910 Saturated Fat: 39g Cholesterol: 161mg Sodium: 1395mg Carbohydrates: 44g Fiber: 3g Sugar: 5g Protein: 22g