Twice Baked Potatoes are what I like to make when I want to serve a dinner that is a little fancy. Are these hard to make, no. Do they look pretty, and make everything think you are the perfect host, yes.
When I was growing up when my Mom was serving up a fancy meal these might come out. I think that twice baked potatoes are a wonderful way to say I care enough to make your dining experience special, so I am going to take care of preparing your potato like you might on your own. What makes a twice baked potato unique? If you enjoy a baked potato, you will love this, it is like a baked potato, but everything is there inside of the potato, and it is even broiled to make a lovely cheese crust on top.
This recipe is a very flexible recipe, meaning you really can add whatever you like to this, my go to is butter, sour cream, scallions, bacon, and cheddar cheese. I have also made this with some left over smoked Gouda, and sour cream with great results. I would love to try these with a little left over brie and some grilled onions.
If you can find them I really like to use the Yukon gold potatoes for this recipe, I love how the potatoes are naturally buttery. I also find russet potatoes to be a good choice for these. To start this recipe wash the potatoes like you normally do and then give them a rub down with a vegetable oil, you can use olive oil, vegetable oil, or even butter, they will all work very well. You don’t need to poke holes in your potatoes, they will bake nicely without personal intervention.
You can make these ahead of time, and serve them up when you have a nice meal. You will have to heat them in a 350 degree oven until warm, this may take 8 to 10 minutes, then top with some additional cheese, turn your oven onto broil and broil until the cheese begins to brown.
One note: I get asked this all of the time, “Can you eat potato skins?” You can eat potato skins. Potato skins are edible, and they taste pretty good.
Loaded Twice Baked Potatoes
- 4 russet potatoes 6 to 8 ounces
- vegetable oil
- 2 tablespoons melted butter
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/2 cup shredded cheddar cheese divided use
- 1/4 cup sliced scallions or chives
- 1/3 cup chopped cooked bacon
- Preheat oven to 350°F.
- Wash potatoes and dry them.
- Rub a little vegetable oil on the potatoes and place them on a baking sheet.
- Bake the potatoes for 45 to 60 minutes or until the potatoes are done. Cooking time varies on the size of potato. Potatoes are done with a fork goes in easily.
- Cut the top third off the potato.
- Use a spoon to scoop out the flesh of the potatoes. Be sure to leave about 1/4 to 3/8 of an inch around the edge of the potato.
- Place the potato tops and the scooped out potato flesh into a large bowl.
- Add warmed butter, sour cream, salt, and pepper to the bowl. Blend until the potato mixture is smooth.
- Add half of the cheese, half of the scallions, and half of the cooked bacon. Stir them into the potato mixture.
- Fill the hollowed out potatoes generously with the potato filling.
- Top the filled potatoes with cheese.
- Turn the oven onto broil. Broil the potatoes until the cheese turns golden brown.
- Top the twice baked potatoes with the remaining bacon and scallions.