Potatoes are always welcome at our dinner time, no matter what form. Mashed, fried, roasted\u2014potatoes are just always a treat to eat! But these twice-baked potatoes take it next level. It\u2019s an easy side for a holiday meal or a family dinner. Why is it so special, you ask? Well, it\u2019s essentially the loaded version of the classic baked potato. Baked potatoes are great, but potatoes stuffed with cheese and bacon is even better!<\/p>\n\n\n\n
To make them, crispy potato shells are stuffed with fluffy mashed potatoes, then topped with mozzarella and crispy bacon. It\u2019s then baked for the second time (hence the name \u2018twice-baked\u2019). If you\u2019re looking for a crowd-pleasing side dish to impress your guests, this one should be on top of your list!<\/p>\n\n\n\n
Twice-Baked Potato Ingredients
Potatoes \u2013 look for thick-skinned potatoes (Russet or Idaho potatoes will work).<\/p>\n\n\n\n
Parmesan \u2013 adds flavor to the filling.<\/p>\n\n\n\n
Sour cream \u2013 the tanginess of sour cream gives it a classic baked potato flavor.<\/p>\n\n\n\n
Mozzarella \u2013 you can also use cheddar, Swiss, or gruyere cheese.<\/p>\n\n\n\n
Bacon \u2013 crispy fried bacon is a must!<\/p>\n\n\n\n
How To Make Twice-Baked Potatoes
Preheat the oven while you prepare the potatoes for their first bake. Prick the potatoes using a fork, then rub them with olive oil. Bake the potatoes for about an hour until fully cooked. Allow the potatoes to cool completely, then slice them in half lengthwise.<\/p>\n\n\n\n
Use a spoon to scoop out the inside of the potato, setting the mashed potato aside for later use. Whisk together the olive oil, parmesan, salt, pepper, garlic, and paprika. Then use it to brush the inside of the baked and cooled potato skins.<\/p>\n\n\n\n
Mix the mashed potato with sour cream, scallions, bacon, half of the mozzarella cheese, salt, and pepper. Use an ice cream scoop to fill the potato skins with the mashed potato mixture. Top with leftover shredded mozzarella, then bake.<\/p>\n\n\n\n
Tips
To prevent the potato from becoming gummy, don\u2019t overmix the filling.<\/p>\n\n\n\n
Make it vegetarian by omitting the bacon, and topping it with crispy fried onion instead.<\/p>\n\n\n\n
You can also use other meats instead of bacon: smoked chicken, smoked salmon, or even tuna will all work!<\/p>\n\n\n\n
Can You Make Twice-Baked Potatoes Ahead?
The twice-baked potatoes are great for making ahead of time. Cook the potatoes and assemble them according to them to the recipe. Place on a baking sheet and cover with plastic wrap. Keep refrigerated until you\u2019re ready to bake them, adding 10 minutes to the baking time.<\/p>\n\n\n\n
How To Store and Reheat Twice-Baked Potatoes
Store leftover potatoes in the fridge for up to 3 days. Reheat in the oven for 10 minutes. (The potatoes can also be reheated in an Airfryer!)<\/p>\n\n\n\n
More Recipes You’ll Like
Scored potatoes
Air fryer baked potatoes
Hasselback potatoes
Ingredients
MEDIUM POTATOES
6 to 8
OLIVE OIL
50 ml (3 tbsp)
PARMESAN CHEESE
15 g (1 tbsp)
SALT AND PEPPER
GARLIC POWDER
1\/4 tsp
PAPRIKA
1\/4 tsp
SOUR CREAM
500 ml (2 cups)
MOZZARELLA, SHREDDED
450 g (2 cups)
SCALLIONS, SLICED, FOR SERVING TOO
10 g (2 tbsp)
COOKED CRISPY BACON, FOR SERVING TOO
20 g (1\/4 cup)
Instructions<\/p>\n\n\n\n
Step 1
Preheat the oven to 200\u00b0C\/400\u00b0F. Prick the potatoes using a fork.<\/p>\n\n\n\n
Step 2
Rub potatoes with olive oil and bake for around an hour or until fully cooked.<\/p>\n\n\n\n
Step 3
Let the potatoes cool down, then slice them in half lengthwise.<\/p>\n\n\n\n
Step 4
Use a spoon to scoop out the inside of the potato. Set the scooped-out potato aside in a bowl.<\/p>\n\n\n\n
Step 5
In a small bowl whisk the olive oil with parmesan, salt, pepper, garlic, and paprika.<\/p>\n\n\n\n
Step 6
Brush the insides of the potato skins with the olive oil mixture.<\/p>\n\n\n\n
Step 7
Mash the scooped-out potato with sour cream, scallions, bacon, \u00bd of the cheese, and some salt, and pepper.<\/p>\n\n\n\n
Step 8
Use an ice cream scoop to fill the potato skins with the mashed potato mixture.<\/p>\n\n\n\n
Step 9
Top with remaining shredded mozzarella, then bake at 400\u00b0F\/200\u00b0C for 15 minutes.<\/p>\n\n\n\n
Step 10
Top more scallions and bacon bits.<\/p>\n\n\n\n
Step 11
Serve immediately and enjoy!<\/p>\n\n\n\n
Notes
For a family meal, you can make these more nutritious by adding veggies to the filling: try steamed and chopped broccoli, chopped and saut\u00e9ed carrots, or steamed corn.<\/p>\n\n\n\n
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