Twice-baked potatoes have a special place in my heart and my kitchen. They’ve been a go-to side dish at every family gathering I can remember, and each time, they disappear from the table faster than you can say “cheesy goodness.” Growing up, my grandma would whip up these heavenly spuds, and it was always a race to grab the last one. She had this knack for making them extra crispy on the outside but super creamy and cheesy on the inside—truly the best of both worlds.
You’d hear the crunch as you bit into the crispy shell, followed by the oozy, melty goodness of cheese and butter. Just thinking about it makes my mouth water. Every time I make these, the savory aroma that fills the kitchen transports me back to those warm, bustling family dinners. And let me tell you, there’s a lot of comfort in sharing a dish that holds so many cherished memories. Plus, there’s something magical about seeing them loved by everyone, from the pickiest eaters to the culinary adventurers in my life.
These twice-baked potatoes are just as great for a lazy Sunday brunch as they are for a fancy dinner. They’re the perfect blend of simplicity and decadence—easy enough to prepare on a weeknight with minimal fuss, yet indulgent enough to impress guests at your next potluck.
So, next time you’re in the mood to share a little joy (and let’s face it, who isn’t?), give these potatoes a whirl. The crispy edges and gooey center will undoubtedly earn you some kitchen kudos, and who knows, you might even start your own twice-baked tradition. Grab some russets, fire up the oven, and dive into a little slice of shared happiness. Your family and friends will thank you—mine certainly do every single time!
How to Make Twice-Baked Potatoes
Click here to get printable version
Ingredients:
- 2 pounds Russet potatoes (about 4 large ones, scrubbed and dried)
- 2 tablespoons canola oil (or vegetable oil)
- Kosher salt and fresh black pepper (to taste)
- 4 ounces shredded cheese (sharp cheddar, Gruyere, or your favorite; divided)
- 4 tablespoons unsalted butter (room temperature, divided)
- 2-4 scallions (thinly sliced, divided)
- 4 strips bacon (cut into ¼-inch pieces, cooked until crispy)
- ¼ cup Greek yogurt (or sour cream)
- ¼ cup buttermilk
- Minced fresh herbs (like parsley or chives, for garnish)
Directions:
- Set your oven to preheat at 400°F, positioning the rack in the middle. Put a wire rack on a foil-lined baking sheet.
- Lightly coat each potato with the oil, and season with salt and pepper. Place them on the rack so they are evenly spaced.
- Bake until the potatoes are tender and reach an internal temperature of 209°F, which should take about 45 minutes to an hour.
- Once done, take the potatoes out but keep the oven on. Allow them to cool on the rack for around 10 minutes.
- Carefully cut each potato in half lengthwise and scoop the insides into a mixing bowl. Leave a thin layer of flesh attached to the skins.
- Return the potato shells to the oven for another 10 minutes at 400°F, making them nice and crisp.
- Mix the scooped-out potato with half the cheese, butter, scallions, and bacon until smooth. Add the Greek yogurt, buttermilk, and season with salt and pepper.
- After the shells are crisp, change the oven to broil. Stuff them with the mashed potato mix, mounding in the center, and top with the remaining cheese, scallions, and bacon.
- Broil for approximately 5 to 10 minutes, watching closely until the tops are golden and the cheese is melted.
- Let the potatoes cool for a brief 10 minutes before serving. Sprinkle with fresh herbs, if desired.
Don’t Have an Ingredient? Here’s What to Use Instead
If you’re missing certain ingredients like buttermilk, don’t fret! You can easily substitute with regular milk mixed with a splash of lemon juice. Out of Russet potatoes? Any large starchy potato will do. You can swap Greek yogurt for sour cream for the same tangy effect.
Best Ways to Store Leftover Twice-Baked Potatoes
To keep your twice-baked potatoes fresh, store them in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat in the oven at 350°F for 15-20 minutes. You can also freeze them; just ensure they’re tightly wrapped in foil and place in a freezer-safe bag.
The Best Accompaniments for Twice-Baked Potatoes
These tasty spuds pair beautifully with a crisp green salad and a juicy steak for a hearty meal. For lighter fare, serve with a simple side of steamed veggies. A chilled glass of Chardonnay works well, balancing the richness of the potatoes with its acidity.
Pro Tips for the Perfect Twice-Baked Potatoes
For an extra creamy mash, make sure your butter is at room temperature before mixing. A touch of garlic powder or a sprinkle of smoked paprika in the mash can elevate the flavor profile. Never skip re-baking the shells, as it ensures that delightful crispiness.
Adding a Seasonal Spin to Twice-Baked Potatoes
In autumn, try adding roasted pumpkin or squash to the mash for a seasonal twist. During summer, a dollop of fresh pesto or sun-dried tomatoes can make the dish feel fresh and vibrant. Experiment with different cheeses based on what’s best at the local market.
FAQs:
What kind of cheese is best for twice-baked potatoes?
While sharp cheddar or Gruyere are classic choices due to their bold flavors and nice melt quality, feel free to experiment with your favorites. Monterey Jack or mozzarella can add a creamy texture, while blue cheese can offer a more robust taste profile.
Can I make these potatoes ahead of time?
Absolutely! You can prepare the potatoes up until the final broiling step and refrigerate them for up to two days. When you’re ready to serve, simply finish them off under the broiler until heated through and the cheese is melted.
Are twice-baked potatoes gluten-free?
Yes, this recipe is naturally gluten-free, as long as all the additional ingredients and seasonings you use are free from gluten-containing additives. Always check labels if you’re catering to someone with celiac disease or gluten intolerance.
How do I make the potatoes extra crispy?
Ensuring the potato shells are fully baked and crisped before filling is crucial. Using a rack over your baking sheet allows air to circulate, promoting even crispiness all around. You can also experiment with a light sprinkle of breadcrumbs for additional texture.
What other herbs can I use for garnish?
Fresh chives and parsley work wonderfully, but don’t stop there. Consider trying dill, thyme, or even a hint of rosemary for a fragrant finish. Dried herbs can be used in a pinch, though fresh herbs bring a burst of flavor and color.
Can I customize the filling?
Absolutely, this recipe serves as a great base for creativity. Try adding caramelized onions, roasted garlic, or sautéed mushrooms into the mix. You can exclude the bacon for a vegetarian version or swap for turkey bacon if desired.
Twice-Baked Potatoes
Equipment
- Oven
- Baking sheet
- Wire Rack
- mixing bowl
Ingredients
- 2 pounds Russet potatoes (about 4 large ones, scrubbed and dried)
- 2 tablespoons canola oil (or vegetable oil)
- Kosher salt and fresh black pepper (to taste)
- 4 ounces shredded cheese (sharp cheddar, Gruyere, or your favorite; divided)
- 4 tablespoons unsalted butter (room temperature, divided)
- 2-4 scallions (thinly sliced, divided)
- 4 strips bacon (cut into ¼-inch pieces, cooked until crispy)
- ¼ cup Greek yogurt (or sour cream)
- ¼ cup buttermilk
- Minced fresh herbs (like parsley or chives, for garnish)
Instructions
- Preheat the oven to 400°F and position the rack in the center. Place a wire rack over a foil-lined baking sheet.
- Lightly coat each potato with oil and season with salt and pepper. Position them on the rack, ensuring they are spaced out.
- Bake the potatoes until they are tender and have an internal temperature of 209°F, approximately 45 minutes to 1 hour.
- Remove the potatoes from the oven but keep it on. Let them cool on the rack for about 10 minutes.
- Slice each potato in half lengthwise, leaving a thin layer of flesh inside each skin. Scoop the insides into a mixing bowl.
- Return the empty skins to the baking sheet and bake for an additional 10 minutes at 400°F until crisp.
- Mash the scooped potato flesh with half of the cheese, butter, scallions, and bacon until smooth. Add the sour cream, buttermilk, and season with salt and pepper.
- Once the potato skins are ready, set the oven to broil. Fill the shells with the potato mixture, heaping it in the center.
- Top with the remaining cheese, scallions, bacon, and butter. Broil for 5-10 minutes, monitoring carefully until the cheese melts and the tops are golden.
- Let the potatoes sit for about 10 minutes after removing from the oven. Garnish with minced herbs if desired before serving.
