Transform ordinary baked potatoes into a delicious and decadent treat with this easy twice baked potatoes recipe! Find out how to make the perfect potato skins, add a layer of rich and creamy ingredients, and bake them until golden.
Before you begin making your twice baked potatoes, gather the necessary ingredients and tools. You will need 4 large baking potatoes, 2 tablespoons of butter, 3/4 cup of sour cream, 1/2 cup of shredded cheddar cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, salt and pepper to taste, scallions for garnish (optional), a medium size bowl and spoon for mashing the potatoes.
Preheat the oven to 400 degrees and find a large baking sheet. Scrub the potatoes until they are free of all dirt and debris, then dry them off with a kitchen towel. Use a fork to pierce the potatoes several times around their circumference, then place them on the baking sheet. Bake for 45 minutes or until the potatoes can easily be pierced with a fork all the way through. Once finished, take them out of the oven, let cool for 10 minutes before handling and cut in half lengthwise. Scoop out the insides using a spoon carefully into the medium bowl leaving 1/4 inch of potato attached to each skin. Blend together with butter, sour cream, shredded cheese, garlic powder, paprika, salt and pepper until it reaches an even consistency. Stuff each potato skin up to level fullness with filling and bake again on 400 degrees for 15 minutes or until lightly golden brown. Let cool for at least 5 minutes before serving and top with green onions as desired!
Begin by prepping your potatoes for baking. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Wash the potatoes and pat them dry before puncturing them with a fork several times to create steam holes. Place the potatoes on the baking sheet and bake in the preheated oven for 40-45 minutes or until they are fork tender. Allow the potatoes to cool slightly before slicing them in half lengthwise. Use a spoon to scoop out the insides of each potato half into a bowl, leaving just 0.5 cm of potato flesh still attached to each skin.
To the potato flesh in the bowl, add 1/4 cup of melted butter, 0.5 cups of sour cream and a pinch of salt. Mix these ingredients together until creamy and well combined before spooning them back into the potato skin halves. Sprinkle your desired toppings over each potato, such as grated cheese, chives or bacon bits. Place the potatoes back onto the parchment-lined baking sheet and bake at 375 degrees Fahrenheit for 20-25 minutes or until they are heated through and the cheese is melted and lightly browned. Serve your twice baked potatoes warm with extra toppings on top if desired!
Once the potatoes are prepped and on the baking sheet, bake them in the preheated oven for 40-45 minutes or until they are fork tender. You can test their doneness by inserting a knife into the potato to check that it slides in easily. Allow the potatoes to cool slightly before slicing them in half lengthwise and scooping out their insides into abowl.
When scooping out the potatoes, be sure to leave some of the flesh in the skin for extra texture. Leave about a 1⁄4 inch on all sides and cut off any extra hard skins or pieces. For best results, the potato insides should be slightly creamy but not over mashed. Once the potatoes have been hollowed out, add butter and sour cream to the insides and mash together until a fluffy consistency is formed. Stir in seasonings like salt, pepper, garlic powder, and cheddar cheese until combined. Finally, spoon the mixture back into each of the potato halves and top off with more shredded cheese before baking once more.
After the potatoes have cooled slightly, use a knife to cut them in half lengthwise. Using a spoon or a melon baller, scoop out and discard the insides into a large bowl. Place the empty potato shells back onto the baking sheet and set aside.
In the large bowl with the potato innards, mash them together to ensure a lump-free mixture. Add butter, sour cream, cheese, garlic powder and seasonings and stir until everything is fully incorporated. Taste the mixture and adjust accordingly if needed. Spoon the mashed potato mixture into each of the hollow shells. You may have some leftover which you can either freeze for another time or enjoy as a side dish. Finally, sprinkle additional cheese over the potatoes before baking them in the oven for 5 - 10 more minutes or until nice and bubbly and golden on top. Enjoy!
To the bowl of potatoes that were removed, add the butter, sour cream, cream cheese, salt, pepper and garlic powder and mix until combined. Taste and adjust any seasoning as needed. Scoop a few tablespoons of the creamy filling back into each potato shell. Sprinkle with cheese and top with a few pieces of cooked bacon. Bake in preheated oven for 12-15 minutes or until golden brown on top. Serve warm.
You can also get creative with your twice bake potatoes and stir in other ingredients like cooked ground beef or sausage, diced onion, jalapeno, green onions and more. When adding your new ingredients to the filling, be sure to increase any spices that you would like as some of the flavor starts to cook out during the baking process. Also, don’t be afraid to top your twice baked potatoes with an extra sprinkle of cheese or bacon for great presentation.
