Twice Baked Potatoes

You can in addition switch things up and use one of the combinations listed in our traditional baked potatoes blog post!) Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven. Bake the potatoes, make the filling, and stuff the skins up to 24 hours in advance. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated.

Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy.

Use a potato masher or hand mixer to blend the potatoes until light and fluffy. Add the chopped bacon, half of the sliced green onions, and 1/2 cup (70g) of the shredded cheddar cheese to the mashed potatoes, then fold to combine.

Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato. Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes.

Then, wash and dry 4 russet potatoes well and use a fork to prick each potato several times. Bake the potatoes: Place the cleaned potatoes on a parchment-lined baking sheet and drizzle 1 Tbsp of olive oil over the potatoes. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until you can easily pierce the potatoes with a fork.

Cook the bacon: While the potatoes are baking, add 4 oz. of bacon to a skillet over medium heat and cook until brown and crispy. Scoop the potatoes: When the potatoes are cool enough to handle, slice them in half lengthwise.

Make the filling: Place the scooped-out potato flesh in a large bowl and add 4 Tbsp butter, ½ cup sour cream, ¼ cup milk, ½ tsp salt, and ¼ tsp cracked black pepper. Add the chopped bacon, ½ cup of shredded cheddar cheese, and half of the sliced green onions to the mashed potatoes, then fold to combine.

Fill the potatoes: Stuff the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining 3/4 cup of cheddar cheese over the top of each potato. Bake: Place the stuffed potatoes in your preheated oven just until heated through and the cheddar cheese is melted on top, about 20 minutes.

Top with the remaining green onions, then get ready to enjoy some of the best twice baked potatoes you’ve ever tasted! ;) Storage & Reheating You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time, you can certainly reheat them in a preheated 350°F oven until warmed through.

To freeze twice baked potatoes, just wrap them tightly in plastic, then place them in an airtight freezer container, and they can keep for about 3 months.