– **Title**: The Best Twice Baked Potatoes
– **Ingredients**:
– 4 large russet potatoes
– 1/2 cup sour cream
– 1/4 cup milk
– 1/4 cup unsalted butter, softened
– 1 cup sharp cheddar cheese, shredded
– 1/2 cup cooked bacon, crumbled (optional)
– 1/4 cup green onions, sliced
– Salt and pepper to taste
– Extra cheddar cheese for topping
– Chopped fresh chives for garnish (optional)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the potatoes thoroughly, then prick them several times with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender when pierced with a fork.
3. Remove the potatoes from the oven and let them cool for about 10 minutes.
4. Carefully slice each potato in half lengthwise and scoop out the inside into a large mixing bowl, leaving a thin layer of potato in the skins.
5. To the bowl with the potato flesh, add sour cream, milk, butter, shredded cheddar cheese, bacon (if using), half of the green onions, salt, and pepper. Mash the mixture until smooth and creamy.
6. Spoon the potato mixture back into the potato skins, mounding it slightly on top.
7. Top each filled potato with extra shredded cheddar cheese.
8. Place the stuffed potatoes back on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with the remaining sliced green onions and chopped chives, if desired.
10. Serve hot and enjoy your delicious twice baked potatoes!
Key Ingredients & Substitutions
Russet Potatoes: These are great for twice-baked potatoes as they’re fluffy when baked. If you’re looking for a healthier option, you can try Yukon Gold potatoes, but they have a creamier texture.
Sour Cream: This adds creaminess and a tangy flavor. Greek yogurt is a nice substitute if you want a healthier twist. Just make sure it’s plain to keep the flavor balance.
Cheddar Cheese: I love sharp cheddar for its bold flavor. If you prefer something milder or different, you can swap it with Monterey Jack or even cream cheese for a rich texture.
Bacon: Cooked bacon gives a nice crunch and smoky flavor. If you’re vegetarian, try using sautéed mushrooms or sun-dried tomatoes for a twist without the meat.
Green Onions: These add freshness and color. If you don’t have them, chives are a lovely alternative, offering a similar mild onion taste.
How Do I Get Perfectly Fluffy Potatoes?
To achieve that light and fluffy texture in your twice-baked potatoes, the baking involves some important steps. First, you want to choose the right potatoes and bake them properly.
- Preheat your oven and scrub the potatoes clean. This ensures they’re free from dirt.
- Poking holes in the potatoes is key as it allows steam to escape, preventing them from bursting.
- Bake until tender, checking with a fork. It should slide in easily.
Leave the skins slightly intact when scooping to provide structure for the filling. Avoid over-mixing the potato mixture; you want it creamy but don’t beat it too much to keep it light.
How to Make The Best Twice Baked Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes
For the Filling:
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup unsalted butter, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped (plus extra for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take approximately 1 hour and 15 minutes. You’ll spend about 15 minutes preparing the potatoes and mixing the filling, and then about 60 minutes baking them. The result is a deliciously creamy side dish that everyone will love!
Step-by-Step Instructions:
1. Preheat and Prepare the Potatoes:
First, preheat your oven to 400°F (200°C). While the oven is heating, scrub the russet potatoes under running water to clean them. Pat them dry with a paper towel and poke a few holes in each potato with a fork to let the steam escape while they bake.
2. Bake the Potatoes:
Place the potatoes directly on the oven rack and bake them for about 45-60 minutes. You’ll know they’re ready when they feel tender to the touch. Once they’re done, carefully take them out of the oven and let them cool for just a few minutes.
3. Make the Filling:
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Use a spoon to gently scoop out the insides into a mixing bowl, leaving about a 1/4 inch of potato in the skins. Then, mash the scooped-out potato using a potato masher or fork.
4. Combine the Ingredients:
Add the sour cream, milk, softened butter, shredded cheddar cheese, crumbled bacon, and chopped green onions to the mashed potatoes. Season it all with a little salt and pepper, then mix everything together until smooth and well blended.
5. Fill the Potato Skins:
Spoon the creamy potato mixture back into the potato skins, mounding it slightly on top. Don’t be afraid to pile it high—this is the best part!
6. Bake Again:
Place the filled potato halves on a baking sheet. Sprinkle some extra shredded cheddar cheese and crumbled bacon on top for added flavor. Return them to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve and Enjoy:
Once they’re done baking, take them out of the oven and let them cool for a minute. Before serving, sprinkle with extra chopped green onions for a fresh touch. Enjoy your delicious twice-baked potatoes as a perfect side dish!
Can I Use Different Types of Potatoes for This Recipe?
Yes, you can! While russet potatoes are ideal for their fluffy texture, you can also use Yukon Gold or red potatoes. Just keep in mind that the texture may be a bit creamier with Yukon Gold, and red potatoes will be denser.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a substitute for a similar texture and tangy flavor. Cream cheese is another option, but it will make the filling richer, so use a bit less than the sour cream amount.
Can I Make These Potatoes Ahead of Time?
Absolutely! You can prepare the potato filling a day in advance and store it in the fridge. Just fill the potato skins right before the final bake. If you’ve already baked them and have leftovers, reheat them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
How Should I Store Leftover Twice Baked Potatoes?
Leftover twice-baked potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, do so in the oven at 350°F (175°C) for the best texture, or use a microwave, but be cautious as they might get a bit soggy.
