Stuffed Twice-Baked Potatoes
Sour Cream Stuffed Twice-Baked Potatoes have enough bacon to satisfy the most ardent bacon lover.
Twice-baked potatoes are a delicious and satisfying dish that involves baking whole potatoes, scooping out the insides, mixing them with flavorful ingredients, and then baking them again.
Tips for making perfect twice-baked potatoes
Selecting Potatoes
- Type of Potato: Choose russet potatoes for their fluffy texture once baked. They have a thicker skin, which holds up well for stuffing.
Preparation
- Washing: Scrub the potatoes well under running water to remove dirt, then dry them completely.
- Poking Holes: Poke holes with a fork all over the potatoes to allow steam to escape during baking, preventing them from bursting.
Baking the Potatoes
- First Bake: Bake the potatoes at 400°F (200°C) for about 45-60 minutes or until they are tender. You can wrap them in foil, but this can make the skins softer. For crispier skins, bake them directly on the oven rack.
- Cool Down: Let the baked potatoes cool for about 10-15 minutes before handling; they can be very hot.
Scooping and Filling
- Scooping: Cut the tops off and use a spoon to scoop out the insides, leaving a little bit of potato around the edges for structure.
- Mixing: Mash the scooped potato with your choice of ingredients (butter, sour cream, cheese, herbs, bacon, etc.) until smooth and well-combined.
Flavor and Texture
- Seasoning: Don’t forget to season your potato mixture with salt, pepper, and any other spices or herbs you enjoy. Garlic powder, chives, and paprika can add great flavor.
- Add Creaminess: Incorporate cream cheese or sour cream for extra creaminess. You can also add shredded cheese for flavor.
Second Bake
- Refill and Top: Spoon the mixture back into the potato skins, packing it lightly, and top with shredded cheese, breadcrumbs, or bacon bits if desired.
- Bake Again: Return the stuffed potatoes to the oven at 375°F (190°C) for about 15-20 minutes, or until heated through and the tops are slightly golden.
Serving and Storage
- Garnish: Before serving, consider garnishing with fresh herbs, a dollop of sour cream, or a drizzle of hot sauce for extra flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Make Ahead
- You can prepare the filling ahead of time and fill the potato skins just before baking.
You make like Linda’s Scattered Potatoes recipe also!
Crispy Smashed Potatoes with Horseradish Dipping Sauce have a soft inside and a crispy interior.
Sour Cream Stuffed Twice-Baked Potatoes
There is enough bacon in these stuffed potatoes to satisfy the most ardent bacon lover.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 potato halves 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 6 medium russet potatoes, washed and dried
- Avocado oil
- Kosher salt
- 2 tablespoons butter
- 2 cups shredded Cheddar cheese, divided
- 1 cup cooked bacon, chopped
- 1/4 cup chopped green onion
- 1/4 cup minced onion or dried onion bits
- 1 1/2 cups sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat oven to 400 degrees F.
- Drizzle potatoes with avocado oil and sprinkle with kosher salt.
- Place potatoes on center rack in oven. Bake for 1 hour or until done.
- Remove the potatoes from the oven and cool on a baking rack.
- When potatoes have cooled, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl.
- Add butter and blend using a potato masher.
- Add 1 1/2 cups of Cheddar cheese, the bacon, green onion, minced onion, sour cream, salt and pepper, mixing well.
- With a small spoon, stuff mixture into potato skins making sure not to over pack.
- Place in an ovenproof dish, cover with aluminum foil and heat in the oven at 350 degrees F oven for 15 minutes.
- Remove foil and sprinkle with remaining 1/2 cup Cheddar cheese.
- Heat until cheese is melted.
- Garnish potatoes with sour cream, chopped green onions and additional bacon, if desired.
Notes
Photo credit: a7/c0ab0004 Baha’i Views / Flitzy Phoebie on VisualHunt
