Traditional Twice Baked Potatoes Recipe

There’s nothing quite like a comforting dish of twice-baked potatoes, especially when they’re filled with creamy goodness and baked to perfection. This traditional recipe brings together the flavors of sharp cheddar, savory bacon, and fresh chives to create a delicious side dish that steals the show at any table. Let’s delve into how you can prepare this delightful Focus Keyword, making it a must-try for your next family gathering or dinner party.

Growing up, these potatoes were a staple at our family dinners, each bite bringing a nostalgic taste of home. I remember my grandmother meticulously scooping out the fluffy insides to create that perfect, smooth filling. It was a recipe passed down through generations, and each iteration brought its own special touch, be it a dash of paprika or a sprinkle of green onions. The aroma would fill the kitchen, wrapping us in a comforting warmth that made every occasion unforgettable.

Why You’ll Love This Recipe

This recipe is a winner because it combines simplicity with indulgence. The crispy skin contrasts beautifully with the creamy, cheesy filling, delivering a taste that pleases even the pickiest eaters. It’s a versatile side dish, perfect for holidays and weeknight dinners alike. Plus, you can customize it with your favorite toppings or enjoy it exactly as is, dressed in its cheesy, bacon-laden glory.

Ingredients Notes

When it comes to making the perfect twice-baked potatoes, ingredient quality makes a big difference. Opt for large russet potatoes for their high starch content, which ensures a fluffy interior. If unavailable, Yukon Golds are a fine substitute. Fresh cheddar cheese melts beautifully, but feel free to experiment with Gruyère for a richer flavor. Adding freshly cooked bacon boosts the savory notes, while sour cream lends creaminess that is irreplaceable. Finally, snip some garden-fresh chives for garnish, or use green onions as an alternative.

Recipe Steps

Step 1

Preheat your oven to 400°F (200°C) and thoroughly wash the potatoes to remove any dirt. Poke each potato with a fork, then place them directly on the oven rack to bake for 45 minutes to an hour, or until they are easily pierced with a knife.

Step 2

Remove the potatoes from the oven and let them cool slightly. Carefully cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Put the scooped flesh into a mixing bowl.

Step 3

Mash the potato flesh with butter, sour cream, and half of the cheese until smooth. Season with salt and pepper, and stir in cooked bacon bits and chives.

Step 4

Refill the potato skins with the mashed potato mixture, mounding them slightly. Top with remaining cheese, adding extra bacon or chives if desired.

Step 5

Return the filled potatoes to the oven for another 15–20 minutes, or until the cheese is bubbly and golden brown. Serve immediately, garnished with additional chives.

Storage Options

Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, wrap them tightly in foil and freeze for up to two months. To reheat, bake in a preheated 350°F (175°C) oven until heated through, about 20-25 minutes, allowing the cheese to melt thoroughly.

Variations & Substitutions

For a lighter version, substitute Greek yogurt for sour cream and omit the bacon for a vegetarian twist. You can also swap out cheddar for a lower-fat cheese or add steamed broccoli to the filling for added nutrients. To spice things up, sprinkle in a dash of cayenne pepper or top with sliced jalapeños.

Frequently Asked Questions

Can I prepare these in advance?
Yes, you can prepare these potatoes a day ahead. Simply follow the recipe through step 4, then store the filled potatoes in an airtight container in the fridge. When ready to serve, continue with baking in step 5.

What if I don’t have chives?
If you don’t have chives on hand, finely chopped green onions work just as well, providing a similar flavor profile. Parsley could also serve as a mild, refreshing garnish.

Is there a vegan option for this dish?
To make these potatoes vegan, substitute the dairy products with vegan cheese and sour cream alternatives. Use coconut bacon bits as a plant-based swap, and ensure all other ingredients, like margarine, are vegan-friendly.

Traditional Twice Baked Potatoes Recipe

This classic twice-baked potatoes recipe is perfect as a side dish for any meal. Creamy mashed potatoes are enhanced with cheese, bacon, and scallions.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces large russet potatoes
• ▢ 0.5 cup sour cream
• ▢ 0.25 cup milk
• ▢ 2 tablespoons butter melted
• ▢ 0.5 cup cheddar cheese shredded
• ▢ 4 slices bacon cooked and crumbled
• ▢ 0.25 cup scallions sliced
• ▢ to taste salt
• ▢ to taste black pepper freshly ground

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• Wash and dry the potatoes. Using a fork, poke several holes into each potato.
• Place the potatoes directly on the middle rack and bake for 50-60 minutes until tender.
• Remove from oven and let cool slightly, then cut each potato in half lengthwise.
• Scoop out the fluffy potato interior into a bowl, leaving the skins intact.
• Mash the potato flesh with sour cream, milk, butter, cheese, bacon, scallions, salt, and pepper.
• Refill the potato skins with the mashed mixture and return to the oven.
• Bake for an additional 15 minutes or until the tops are golden and bubbly.

Notes

For best results, serve immediately and garnish with extra scallions.