Twice Baked Potatoes
Twice baked potatoes make any meal an event! Easy enough to make ahead in stages, twice baked potatoes make an elegant side dish when entertaining!
No matter how simple the other dishes I serve, when I include twice baked potatoes, I always know everyone will remember the meal. But I will tell ya, a twice baked potato alongside a perfect steak and a capri salad will earn me big smiles from my boys. And that’s the best review this Mom hopes for in a meal.
I begin by scrubbing my potatoes well and then coating them in olive oil and a sprinkling of salt. I then wrap them tightly and bake them until they are tender, about 45 minutes. Then, I allow the potatoes to cool just slightly and then split them in half lengthwise. Using a metal spoon, I scoop out the center of the potato into a mixing bowl, leaving about 1/4 -inch edge around the rim of the potato for structure.
Then, I add my favorite items into the potatoes in the mixing bowl – butter, sour cream, cheese, salt, and pepper. I mix it together until well combined and then either spoon it directly back into the potato skins or into a piping bag fitted with a large star tip for piping back into the potato skins. Then, I go ahead and bake the stuffed potatoes again for my twice baked potatoes or I wrap them tightly and refrigerate until ready to bake them again, if I’m serving later.
Everyone believes that twice baked potatoes are so complicated and time consuming to make, but I love that they are great to make in stages which allows you to have the hard part completed in advance so you have an even easier day when you are entertaining!
Here’s my Twice Baked Potatoes Recipe. I hope you love them!
- 4 baking potatoes
- ½ cup butter
- 8 ounces shredded cheddar cheese
- ½ cup sour cream
- optional garnish - additional 4 pieces bacon, cooked and crumbled or chives
- Preheat oven to 400º F. Scrub potatoes under warm water. Place each potato onto a piece of aluminum foil large enough to wrap around the potato and secure at the top and ends.
- Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure.
- Place wrapped potatoes directly on rack the of oven with a rimmed cooking sheet placed on the rack underneath to catch any drippings that may occur. Bake 45 minutes until tender when you squeeze with an oven mitt. Remove from oven and allow to cool slightly.
- Unwrap the potatoes, discarding the aluminum foil and cut potatoes in half lengthwise.
- Scoop inside of potato, leaving ¼ inch around the edge of the potato to allow the potato to hold shape.
- Place scooped potato contents into a large bowl along with remaining ingredients.
- Mix with mixer until well-combined.
- Spoon contents back into potato skins or into a piping bag fitted with a large star tip and pipe mixture into the potato skins.
- Garnish with additional bacon crumbles, if desired.
- Place in oven preheated to 350 degrees and cook approximately 15 minutes. Serve warm.
(This post was originally published December 1, 2010. Republished on December 22, 2014)