Twice Baked Potatoes Classic

Twice baked potatoes are a comforting side that can elevate any dinner table with their creamy centers and crispy golden tops. Every bite brings together the warm softness of baked potato, a mild tang from sour cream, a melty blanket of cheese, and a little smoky crunch from bacon. I first made these for Sunday dinners with family, and now they are a requested favorite for celebrations.

I first tackled these when I was newly married and wanted to impress my in-laws. To my relief everyone fought over seconds and asked me to bring them to every potluck since.

Ingredients

• Russet potatoes: Baking potatoes give the best fluffy interior and sturdy shell for stuffing Choose medium to large ones for even cooking
• Olive oil: Rubbing the skins prevents dryness and helps crisp the shell Extra virgin delivers the best flavor
• Salt: Sprinkled on the skins this draws out moisture for extra crispiness Choose kosher or flaky salt for best results
• Sour cream: Adds creaminess and a gentle tang If possible use full fat for a richer texture
• Butter: Melts into the potato mash for silkiness Real unsalted butter lets you control the saltiness
• Monterey Jack cheese: Finely shredded for smooth melting Adds subtle flavor and richness Try to buy a block and shred yourself for freshest flavor
• Cheddar cheese: Sharpness brings depth to the filling Reserve half for melting on top of the potatoes For best results grate your own cheese
• Garlic powder and onion powder: These give mild savory notes without overpowering Freshness matters so use newly opened spices
• Black pepper and salt: Season the potatoes for balance Fresh ground black pepper lifts the flavors
• Milk: Loosens up the filling to perfect creamy spreading consistency Whole milk works best for richness
• Bacon: Crispy and chopped adds crunch and smoky flavor Use good quality bacon and drain well after cooking
• Scallion: Sliced thin adds freshness and color on top These add a light bite and balance the richness

Step-by-Step Instructions

Prep the Potatoes:

Scrub russet potatoes thoroughly and pat them completely dry Prick each potato two to three times with a fork to let steam escape Rub all over with olive oil for moisture and sprinkle with salt to promote crisp skins Place directly on a baking sheet without covering

Bake the Potatoes:

Slide the potatoes into a 350 degree oven Bake for 45 to 60 minutes until very tender Test by gently squeezing with a kitchen towel they should give easily Remove from oven and let cool just enough to handle

Scoop and Mash:

Carefully cut each potato in half lengthwise Use a spoon to gently scoop the flesh into a large bowl keeping about a quarter to a third inch of flesh inside the skins for support Try not to tear the skin

Mix the Filling:

Add sour cream butter both cheeses garlic powder onion powder black pepper and salt to the warm potato flesh Mash together thoroughly to a smooth consistency Drizzle in milk a little at a time until the mixture is very creamy but still thick enough to hold shape Taste and add seasoning if needed

Stuff and Top:

Using a spoon heap the creamy filling back into the potato shells Divide the mixture generously among the eight halves smoothing the tops Sprinkle the reserved cheddar cheese evenly across each stuffed potato

Second Bake:

Return the filled potatoes to the baking sheet and place back in a 350 degree oven Bake for about 15 minutes until the tops are golden and the cheese is fully melted

Finish and Serve:

Scatter the chopped bacon and sliced scallions over each hot potato Serve warm while the cheese is gooey

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The best part of making these for me is always the cheese on top I love watching it bubble and brown as they finish in the oven I still remember the first time my nephew asked me to make extra “because I can eat three by myself” and it is now a family joke

Storage Tips

Keep leftover twice baked potatoes in an airtight container in the fridge for up to three days Reheat them uncovered in the oven at 350 degrees until warmed through to revive the crispness If tightly wrapped in foil and then plastic they can be frozen for up to two months For best results thaw overnight in the fridge before reheating

Ingredient Substitutions

Feel free to swap Greek yogurt for sour cream for a bit of tang without the dairy richness Pepper jack cheese is great instead of Monterey Jack for a little kick Smoked paprika is a delicious addition sprinkled on top For vegetarian enjoy these without bacon or use smoked almonds or crispy onions for crunch

Serving Suggestions

These pair perfectly with grilled steak roasted chicken simple salads or even veggie chili Try them for a hearty lunch with a bowl of soup or at a potluck where they disappear quickly They also make a handy side for casual gatherings since you can prepare them ahead

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History of Twice Baked Potatoes

Twice baked potatoes have roots in traditional American comfort food evolving from stuffed potato recipes found in European cuisines They rose to popularity in the United States during the mid twentieth century as a restaurant side dish for steakhouse meals Their creamy texture and flexibility has kept them a top comfort food choice at home

Recipe FAQs

→ How do you get potatoes creamy and smooth?

Mash potatoes while they’re warm, adding milk incrementally and blending with sour cream and butter for a smooth, creamy texture.

→ Can these be prepared ahead of time?

Yes, assemble the filled potatoes in advance and refrigerate. Bake just before serving for optimal texture and flavor.

→ What are the best toppings for twice baked potatoes?

Classic toppings include crispy bacon, shredded cheddar, scallions, or even chives for extra flavor and color.

→ Are alternative cheeses suitable?

Yes, try Monterey Jack, Swiss, or Gruyère for different flavors that melt well and complement the creamy filling.

→ How should leftovers be stored?

Refrigerate leftover potatoes in an airtight container and reheat in the oven to maintain a crisp top.

→ Can these be frozen?

Yes, freeze after assembling but before the final bake. Thaw overnight and bake until heated through and golden.