How to make Twice Baked Potatoes? (A Perfect Healthy Side Dish)

A beloved side dish, Twice Baked Potatoes are easy to prepare in advance and can even be baked straight from frozen.

Bacon, cheese, and creamy mashed potatoes are all placed inside a baked potato shell. or customize them with your preferred toppings.

Delicious potatoes that have been baked twice

I can’t help but adore these luscious double-baked potatoes with crisp skins and a cheese potato center, even though oven-roasted potatoes are our go-to.

• Both delicious and simple to make are twice-baked potatoes.
• These can be made days in advance.
• Additionally, they can be stored and baked directly from frozen.
• You can add anything you want to them, and they’re a cheap way to feed a crowd!

Best Potatoes for Double Baking

Russets or baking potatoes work well for twice-baked potatoes. The potatoes are starchy and fluffy, and the thick skin holds up well to stuffing.

Of course, practically any kind would work with this recipe, but the texture might alter slightly.

How to Prepare Twice Baked Potatoes

It’s difficult to turn down this dish of baked potatoes and mashed potatoes.

1. Bake the potatoes; alternatively, use an air fryer or microwave. until you can handle them, let them cool.
2. Each potato should be cut in half lengthwise, then hollowed out with a spoon.
3. To make a creamy filling, mash the potato and combine the ingredients.
4. Spooning or piping the filling into the skins will fill them.
5. Bake until thoroughly heated.

Making Twice Baked Potatoes in advance

As long as the skins are filled with the potato mixture, proceed as instructed below. On a baking pan, freeze after complete cooling. The potatoes can be placed in a container or freezer bag once they have been frozen.

Baking from frozen heat the oven to 350 degrees. The potatoes should be baked for 35 to 40 minutes, or until heated all the way through.

Advice on Making the Best Double Baked Potatoes

• Any potato can be used in this recipe, although Russet or baking potatoes work best.
• For the finest consistency, mash the potatoes while still warm.
• Before adding more liquid, make sure the potatoes have the right amount of moisture from the sour cream and butter.
• It’s optional but nice to add 1/4 cup spreadable cream cheese (any flavor; garlic and herb are favorites).
• A hand mixer can be used to whisk potatoes into a fluffy consistency, but be careful not to overmix them or they may get gummy.
• To prevent the skins from breaking or cracking, leave at least 1/8 to 1/4′′ of a shell on each piece.
• In case one of the skins cracks, bake an extra potato if you have one. If you have additional potatoes, you can add more filling to the shells.
• Place the prepared filling in a freezer bag and snip off the corner to make the filling simple. Put a squeeze in the shells.
• After stuffing your potato skins, you can freeze or store them in the fridge. Add 15 to 20 minutes to the baking time when using frozen potatoes.

No matter how they are prepared—baked, fried, or even turned into delectable mashed potato cakes—potatoes are the ultimate comfort meal. They are the ideal complement to scrumptious Au Gratin potatoes and a delectable Slow Cooker Corn Chowder!

Twice Baked Potatoes

Baked until golden, creamy potatoes with bacon, cheese, and green onions. For any meal, these are the ideal side dish!

Ingredients for Twice Baked Potatoes

• 6 small russet potatoes
• ⅓ cup sour cream
• ½ teaspoon garlic powder
• ¼ cup butter
• ½ cup buttermilk (or milk) if needed
• 1 tablespoon sliced chives (or green onions)
• 6 pieces of bacon cooked crisp and chopped or 3 tablespoons of bacon bits
• 1 ½ cups shredded cheddar cheese, divided
• salt and pepper to taste

Instructions

1. Turn on the 375°F oven. Potatoes should be washed and forked. 1 hour of baking potatoes will make them tender. Allow to gently cool. (Potatoes can also be baked in a microwave oven or air fryer.)
2. Each potato is divided in half lengthwise. Remove the potato’s pulp, leaving an 18-inch opening “shell.
3. Mash the potatoes with sour cream, butter, garlic powder, salt, and pepper in a bowl until they are smooth. When necessary, add milk or buttermilk to get a creamy consistency. Add 3/4 cup cheddar cheese, bacon, and chives.
4. Add the mashed potato filling to each skin before adding the remaining cheese.
5. Bake for 15-20 minutes, or until cheese is melted and food is well cooked.

Notes

• For this dish, russet or baked potatoes work well.
• For the finest consistency, mash the potatoes while still warm.
• Before adding more liquid, make sure the potatoes have the right amount of moisture from the sour cream and butter.
• It’s optional but nice to add 1/4 cup spreadable cream cheese (any flavor; garlic and herb are favorites).
• A hand mixer can be used to whisk potatoes into a fluffy consistency, but be careful not to overmix them or they may get gummy.
• Make certain to allow at least 1/8 to 1/4 “a shell to prevent the skins from cracking or breaking.
• Bake an additional potato if preferred. If one of the skins cracks, you can utilize it. If you have additional potatoes, you can add more filling to the shells.
• Place the prepared filling in a freezer bag and snip off the corner to make the filling simple. Put a squeeze in the shells.
• After stuffing your potato skins, you can freeze or store them in the fridge. Add 15 to 20 minutes to the baking time when using frozen potatoes.

Nutrition information

Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg