Twice Baked Potato Recipe
For as long as I can remember twice baked potatoes (aka Doubled Baked Potatoes) have been a go-to side dish in my family. I’m guessing since the time I could eat solid food, twice baked potatoes have been there. They’ll always be a staple recipe for me and once you try them, I’m guessing you’ll say the same. My mom has always made the best twice baked potatoes and she has taught me all the tips and tricks to making them perfect! With a prep that doesn’t include anything difficult, no special equipment required and no fancy ingredients here. Just a simple method and a crave-able blend of satisfying ingredients. They also make delicious leftovers for lunch the next day, in the unlikely event there are any left though. This is how you do comfort food!
What to Serve with Them
These pair perfectly with just about any chicken or steak dish and they are delicious with a roast ham. Then as a second side I usually go for a steamed vegetable or corn, or a side salad.
Twice Baked Potato Ingredients
Russet potatoes – preferably go for the larger potatoes. I have made these will all sizes of russet potatoes the small ones work you just have to fill a lot more. Half and half – or use a blend of 1/4 cup milk 1/4 cup heavy cream. Sour cream – low fat sour cream will work fine if that’s what you have on hand. Butter – salted or unsalted butter can be used. Salt and pepper – add to taste taste in filling. And remember there will be salt added to the topping as well. Paprika, onion powder and garlic powder – I use this DIY seasoning blend instead of using the season salt flavoring my mom always did since it’s what I have on hand. Cheddar cheese – I like to use medium cheddar but and intensity in flavor from mild to extra sharp will work based on personal preference. Bacon – if preferred this can be omitted, I don’t always use it. But of course everything is better with bacon if you have some on hand. Green onions – chives also work well for garnish. Even fresh chopped parsley works too.
How to Make Twice Baked Potatoes
What Are the Best Potatoes for Twice Baked Potatoes?
Russet potatoes work best for this recipe. They’re larger size and fluffy interior (once baked) make for the perfect twice baked potatoes.
How to Make Them Ahead of Time
Twice baked potatoes are also a great make ahead recipe. To make in advance you’ll want to:
Bake, make filling, stuff and season (up to through step 7). Place in a baking dish, cover with aluminum foil and refrigerate for up to 3 days. Remove from fridge while oven preheats to 350 degrees. Bake in preheated oven covered with greased foil (greased side facing downward) until almost heated through, about 15 minutes. Uncover and continue to bake until fully heated through, about 10 minutes longer.
Twice baked potatoes can even be frozen up to 3 months then baked straight from the freezer (though if going this route I’d hold the cheese and add halfway through baking). Bake time at 350 will take about 35 – 45 minutes.
Twice Baked Potato Tips
Be sure potatoes are entirely baked through with the first baking period. Otherwise you’ll end up with lumpy bits of chewy potatoes throughout the finished product. For seriously smooth potatoes, pass baked potato flesh through a food mill or potato ricer instead of mashing the potatoes with a potato masher. Use a blend of dairy for best flavor, including one tangy option (here we go with half and half, butter and sour cream). Don’t over-bake or cheese can get dry and leathery.
Possible Variations
Use heavy cream in place of half and half (for an even richer option). Swap sour cream with cream cheese. Add sautéed or roasted garlic to the potatoes. Try with another cheese on top like Colby jack or even a Mexican blend if that’s what you’ve got on hand, or use a blend of cheddar and another cheese like parmesan. Add a drizzle of ranch dressing on top after baking. So good!
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