The Best Twice Baked Potatoes

The Best Twice Baked Potatoes | browneyedbaker.com #recipe

I’m sure I’m not alone when I tell you that I have been a huge fan of the potato, in all of its glorious forms, basically since the time I began eating solid foods. Roasted potatoes, French fries, baked potatoes, mashed potatoes… you name it, I’ll eat it and enjoy the heck out of it. At some point when I was younger, my mom surprised us with a “special” dinner that included twice-baked potatoes in place of regular ol’ baked potatoes. Oh my goodness! I tap-danced over the fact that I was essentially eating mashed potatoes in a baked potato. I loved it, and from then on, anytime I had a twice-baked potato, it felt extra-special and a little fancy.

The Best Twice Baked Potatoes | browneyedbaker.com #recipe

My mother-in-law makes twice-baked potatoes fairly often and, oh my, they’re amazing. When I finally asked for the recipe, I realized why! They are loaded with all of the good stuff – butter, cream cheese, sour cream, cheddar cheese, and plenty of seasonings. I took the recipe and made just a couple of little tweaks of my own… I swapped scallions for chives and added bacon, because, well… I don’t actually need a reason to add bacon, do I?

Loaded baked potatoes meet mashed potatoes, and I could totally make a meal of just these and a salad.

Every night of the week.

The Best Twice Baked Potatoes | browneyedbaker.com #recipe

One year ago: Homemade Marshmallow Creme
Two years ago: Chicken Fried Steak with Sawmill Gravy
Seven years ago: Chicken Salad

The Best Twice Baked Potatoes

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

A cross between a loaded baked potato and the most wonderful mashed potatoes you've ever had!

Ingredients:

4 russet potatoes
Olive oil
4 tablespoons unsalted butter, divided
2 scallions, thinly sliced, white and green parts divided
¼ cup milk
4 ounces cream cheese
¼ cup sour cream
1½ teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese, divided
4 slices bacon, cooked and crumbled

Directions:

1. Preheat oven to 400 degrees F. Scrub potatoes and pierce all over with a paring knife or fork. Rub with olive oil and sprinkle with kosher salt, then place directly on the oven rack. Bake for 40 to 50 minutes, or until the potatoes can be pierced easily with a paring knife.

2. Remove from oven allow to cool until they are able to be handled. Slice in half lengthwise and remove the flesh and place in a medium bowl, leaving a ¼ inch border around the skin so the potatoes remain sturdy. Melt 2 tablespoons of the butter and brush on the empty potato shells and sprinkle with salt and pepper. Place the empty shells on a parchment-lined baking sheet and bake for an additional 7 minutes. Remove from the oven and set aside.

3. Meanwhile, place the remaining 2 tablespoons of butter in a small saucepan over low heat. Once it begins to melt, add the white parts of the scallion and stir to combine. Once the butter is totally melted, add the milk and continue to cook over very low heat. (Do not allow the mixture to come to a simmer.)

4. Once the milk mixture is warmed through, remove from the heat and pour over the potato flesh in the bowl. Add the cream cheese, sour cream, salt, pepper and half of the shredded cheddar cheese. Using a potato masher, mash the mixture until combined and nearly smooth.

5. Fill the empty shells evenly with the mixture, mounding any excess on top of each potato. Sprinkle the tops with bacon, and the remaining shredded cheddar cheese. Return to the oven and bake until the cheese is melted and the tops are golden brown, about 15 minutes. Sprinkle with remaining green scallions and serve immediately.

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23 Responses to “The Best Twice Baked Potatoes”

  1. Kim L on May 15, 2014 at 12:29 am

    These look SO good! I’ve been wanting to give twice baked potatoes a try and this recipes looks like a winner to me. Love your pictures too!

    Reply

  2. Karen @ The Food Charlatan on May 15, 2014 at 12:30 am

    Mashed potatoes inside of a potato. Yes, yes, yes! Also I’m laughing over you “enjoying the heck” out of these. You crack me up.

    Reply

  3. Debra on May 15, 2014 at 12:46 am

    A variation I’ve tried that is really tasty is Greek Twice Baked Potatoes. Substitute the cream cheese and sour cream with Greek yogurt, then top with chopped red onion, kalamati olives, feta, fresh herbs and a small sprinkling of lemon zest.

    Reply

  4. Have Potato Baker on May 15, 2014 at 3:26 am

    No doubt mate this dis is really fab and yummy.The texture and color of this dish is really make my mouth watery.Sure i will try this for my room mates..lol..

    Reply

  5. Averie @ Averie Cooks on May 15, 2014 at 6:14 am

    They look incredible! My family would go nuts for these :) pinned!

    Reply

  6. Laura @ Raise Your Garden on May 15, 2014 at 6:55 am

    I just went to a restaurant that wanted an extra $5 for a potato like this and it didn’t look nearly as good!!! And….the meal was already over twenty!!

    Reply

  7. Lisa @ Simple Pairings on May 15, 2014 at 7:48 am

    Twice-baked potatoes are so comforting. The first ones I ever made were the Pioneer Woman’s, and my family loved them! Yours look just as fantastic. :)

    Reply

  8. Holly Springs Doris on May 15, 2014 at 7:53 am

    I’ve made twice baked’s for years. Recently I took advantage of my herb garden and added thyme, oregano and basil. Never did the rebaking of the shells and will definitely try that.

    Reply

  9. Daphne on May 15, 2014 at 8:40 am

    I remember in the 1970’s when my mother made twice baked and I fell in love with them. Now I have passed the love of these on to my family. In the South, we have also mixed the potatoes with ham, cheese, sauteed onions and mushrooms. They are a great meal with a salad especially in the summer.

    Reply

  10. Robin Christensen on May 15, 2014 at 3:01 pm

    YUMMY! I’m with you on the potato thing – I could eat them every single day – in any form or fashion! Your twice baked ones sound delish – I have a girlfriend that adds – are you ready – CRABMEAT to hers! Over the top, I tell ya! You should try it sometime.

    Reply

  11. Sally on May 15, 2014 at 5:01 pm

    For my favorite twice-baked recipe (courtesy of my mother-in-law), mix in canned tuna, shredded cheddar, and mayo (or miracle whip). Then top with more cheddar before putting back in the oven. When I first heard about this I was very uncertain, but they taste incredible. And it makes a great dinner with a salad.

    Reply

  12. Christina on May 15, 2014 at 5:53 pm
  13. marcie on May 15, 2014 at 8:56 pm

    I haven’t had twice baked potatoes in ages, so these are really looking good to me right now! I love that there’s both sour cream and cream cheese in them. These look irresistible! :)

    Reply

  14. Matt Robinson on May 16, 2014 at 1:53 am

    I could literally eat these every night of the week as well, so great! And I totally agree, who needs a reason to add bacon? Thanks!

    Reply

  15. Steve R on May 16, 2014 at 12:40 pm

    Michelle–
    I will have to try this, but one thing strikes me. Having the cheese on top when it first goes back in the oven might prevent even browning of the top of the potato mixture. How about putting the twice baked in to brown the top of the mashed mixture first, and then adding the cheese to melt and brown? Too much trouble, or do you think it might be worth the extra step? Of course, if you really want to go nuts, then pipe the potato mixture into the shell with a star tipped bag! Just a thought.

    Reply

    • Michelle on May 16th, 2014 at 10:05 pm

      Hi Steve, I personally don’t think it’s worth the extra step, but it’s up to you how much you want to brown the potato mixture first before melting the cheese.

      Reply

  16. miss messy on May 16, 2014 at 2:45 pm

    This looks delicious :) You’re definitely not alone! I love potato in all it’s forms too!

    Reply

  17. Candi on May 16, 2014 at 5:18 pm

    Wow! One of my favorites and you made it even better! Thanks:)

    Reply

  18. Beth on May 17, 2014 at 12:13 pm

    You’re right, you don’t ever need a reason to add bacon. Life’s just better with it. :) These look fantastic.

    Reply

  19. Jaclyn on May 17, 2014 at 8:40 pm

    Twice baked potatoes are one of my favorite foods ever! I was raised on these things :). Yours look perfect!

    Reply

  20. Laura Dembowski on May 19, 2014 at 8:46 am

    I love twice baked potatoes! Shula’s restaurant has the best but it closed near us and I haven’t had one in years. Must. Make. These.

    Reply

  21. anna fletcher on May 20, 2014 at 6:51 pm
  22. jen on May 24, 2014 at 9:28 am

    Add an egg to the mixture, helps puff it up and really improves the overall texture :-)

    Reply

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