If you want to indulge in the perfect comfort food, these twice baked potatoes are the way to go. Baked potatoes, stuffed with a soft cheese mixture, and topped with even more cheese. Perfect for lunch, brunch, dinner, or even a snack.
Potatoes can be bland but if you dress them properly they’re ridiculously delicious. I love everything involving potatoes especially my Spicy Potato Salad, Roasted Garlic Potatoes, and Sweet Potato Beef Stew. Man, there’s just something about a soft potato and their thick, smooth addition to any dish. It hits the spot just right. When it comes down to it, one of my favorite ways to eat a potato is a regular baked potato spiced up as a twice-baked potato. You’ll definitely want to go make your own!
How to Make
- Prep – Preheat the oven to 375 degrees. Wash and poke holes in the potatoes before baking them for 1 hour.
- Alter potatoes – Slice each potato in half. Scoop out the insides, leaving a small layer of inner potato.
- Make the filling – Place the scooped out potato, sour cream, garlic powder, butter, salt, and pepper in a bowl and mash it well. Add heavy cream and stir. Fold in the chives, bacon, and some cheddar cheese.
- Bake again – Fill each potato skin and top with more cheddar cheese. Bake for 15-20 minutes. Enjoy!
Top Tips for the Perfect Potatoes
- Use the microwave – Are you needing your twice baked potatoes even quicker? Place the potatoes in bags after poking them and cook them in the microwave. They might not turn out as great as using the oven for this step, but it definitely saves a lot of time.
- Add more toppings – You can treat these twice baked potatoes like normal baked potatoes. In other words, add all the toppings you want. For example, sour cream, onions, more chives, more bacon, etc.
- Use other cheeses – You can switch it up from the traditional cheddar cheese choice and use other cheese options. Pepper jack, gouda, or even a Mexican cheese mix would all make great choices.
- Sour cream substitute – If you want to use something in place of the sour cream or you don’t have it on hand, Greek yogurt will do the trick as well.
- Make it vegan – In order to make vegan-friendly twice baked potatoes, you’ll want to swap out the heavy cream for full-fat coconut milk. Use a vegan cheddar cheese, vegan sour cream (or dairy-free yogurt), and vegan butter. You’ll want to either skip the bacon pieces or use a vegan version.
- Add more veggies – You can add more substance to this dish by adding more vegetables! You can add steamed broccoli, steamed cauliflower, cooked carrots, etc. Cooked chickpeas would be a delicious add-on as well.
- Add meat – To kick up the protein in this dish, you can add some cooked chicken, turkey, ham, etc.
- Make it spicy – Toss a sprinkle of red pepper flakes or pickled jalapeno slices on the top of your potato for a spicy kick!
Is it Better to Cook a Potato in the Microwave or Oven?
Well, it’s quicker to bake a potato in the microwave. However, the cooking job turns out uneven. This means parts of the potato might still be hard while the rest might be perfectly cooked. Parts of the skin might be tough to chew because it was overcooked, while other parts aren’t done at all. With the oven, it takes longer, but you get a more even baking job. Overall, the potato tastes better and has a better texture as well.
Storage and Reheating
- Fridge – Place in an airtight container and store for up to 4 days.
- Freezer – Freeze in an airtight container for up to 1 month.
- Reheating – Reheat using the microwave or oven.
These mouth-watering twice-baked potatoes are best served as a side or appetizer. Here are some great options to pair these with…
Twice Baked Potatoes
- 6 russet potatoes
- 1/2 cup heavy cream or more
- 1/3 cup sour cream
- 8 pieces crispy bacon cut into small pieces
- 2 cups cheddar cheese
- 1/2 tsp granulated garlic
- 1/4 cup butter
- salt and pepper to taste
- 1 tbsp green chives optional
- Preheat oven to 375 degrees F. Wash and poke holes in the potatoes before baking them for 1 hour.
- Slice each potato in half. Scoop out the insides, leaving a small layer of inner potato.
- Place the scooped out potato, sour cream, granulated garlic, butter, salt, and pepper in a bowl and mash it well. Add heavy cream and stir. Fold in the chives, bacon, and some cheddar cheese.
- Fill each potato skin and top with more cheddar cheese. Bake for 15-20 minutes. Enjoy!
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