Twice baked potatoes, also known as stuffed jacket potatoes, are a delicious and hearty dish that combines fluffy potato with rich and savory ingredients. This comforting meal is perfect for family dinners, parties, or simply as a satisfying side dish. The best part? You can customize these potatoes with your favorite fillings!
Why Make This Recipe
Making twice baked potatoes is a great idea because they are not only tasty but also very versatile. You can fill them with various ingredients according to your taste. Plus, they come together easily and can be made ahead of time. This means you can serve a delightful side or even a main course without spending too much time in the kitchen!
How to Make Twice Baked Potatoes
Ingredients
- 4 x 300g / 10oz potatoes (e.g., Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1))
- 1 tbsp canola or vegetable oil
- 1/2 tsp salt
- 200g / 7oz bacon (streaky), chopped into small batons (Note 2)
- 120g / 8 tbsp unsalted butter
- 1/3 cup cream (pure or thickened / heavy)
- 1 cup cheddar cheese, shredded (Note 3)
- 3 green onions, finely sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tbsp chives, finely chopped (garnish)
- Sour cream (recommended!)
Directions
Bake Potatoes: Preheat your oven to 200°C (400°F). Scrub the potatoes clean and poke a few holes in each with a fork. Rub with canola oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes or until the insides are soft.
Prepare Filling Add-Ins: While the potatoes are baking, cook the bacon in a frying pan over medium heat until crispy. Drain on paper towels. In a bowl, mix the butter, cream, cheddar cheese, green onions, 1/4 tsp salt, and 1/4 tsp pepper.
Stuff Potatoes: Once the potatoes are done, let them cool for a few minutes. Cut them in half lengthwise and scoop out the insides into the bowl with the filling mix. Mash it all together until smooth. Stir in the cooked bacon. Spoon the filling back into the potato skins.
Bake Again!: Place the stuffed potatoes back in the oven for another 15-20 minutes until they are heated through and the tops are slightly golden.
How to Serve Twice Baked Potatoes
Serve your twice baked potatoes hot, topped with a dollop of sour cream and sprinkled with extra chives for garnish. They make a lovely side dish with steak, grilled chicken, or a fresh salad.
How to Store Twice Baked Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them back in the oven at 180°C (350°F) until warmed through.
Tips to Make Twice Baked Potatoes
- Choose floury potatoes for a fluffy texture.
- For extra creaminess, you can use cream cheese instead of heavy cream.
- Add other ingredients like sautéed mushrooms, spinach, or different cheese varieties to customize the filling.
Variation
For a vegetarian version, skip the bacon and add more veggies like bell peppers, spinach, or mushrooms to the filling instead. You can also try adding different types of cheese for a unique flavor.
FAQs
1. Can I prepare twice baked potatoes ahead of time?
Yes, you can prepare them up to the second baking step, then refrigerate. Just bake them again before serving.
2. Can I freeze twice baked potatoes?
Yes, you can freeze them after the second baking. Wrap them tightly in foil and store in the freezer for up to 3 months. Reheat in the oven straight from the freezer.
3. What toppings can I use besides sour cream?
You can use toppings like Greek yogurt, jalapeños, herbs, or even a drizzle of barbecue sauce for a fun twist!
Enjoy making and serving this comforting dish that is sure to impress family and friends!
Twice Baked Potatoes
Ingredients
Main Ingredients
- 4 pieces 300g / 10oz potatoes (e.g., Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)) Choose floury potatoes for a fluffy texture.
- 1 tbsp canola or vegetable oil
- ½ tsp salt For rubbing on potatoes.
- 200 g bacon (streaky), chopped into small batons
- 120 g unsalted butter
- ⅓ cup cream (pure or thickened / heavy) For extra creaminess, you can use cream cheese instead.
- 1 cup cheddar cheese, shredded
- 3 pieces green onions, finely sliced
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tbsp chives, finely chopped For garnish.
- to taste sour cream Recommended as a topping.
Instructions
Bake Potatoes
- Preheat your oven to 200°C (400°F). Scrub the potatoes clean and poke a few holes in each with a fork. Rub with canola oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes or until the insides are soft.
Prepare Filling Add-Ins
- While the potatoes are baking, cook the bacon in a frying pan over medium heat until crispy. Drain on paper towels. In a bowl, mix the butter, cream, cheddar cheese, green onions, 1/4 tsp salt, and 1/4 tsp pepper.
Stuff Potatoes
- Once the potatoes are done, let them cool for a few minutes. Cut them in half lengthwise and scoop out the insides into the bowl with the filling mix. Mash it all together until smooth. Stir in the cooked bacon. Spoon the filling back into the potato skins.
Bake Again!
- Place the stuffed potatoes back in the oven for another 15-20 minutes until they are heated through and the tops are slightly golden.
