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These twice baked potatoes are the ultimate comfort food
Every time I make this twice baked potato recipe I am struck by how truly simple it is. Basically a baked potato with 2-3 more steps. Forgiving, too! What I mean by ‘forgiving’ is that it’s hard to mess this simple recipe up. I’ve listed quantities for everything but you really can make adjustments for taste. More cheese, less cheese. More garlic, less garlic – this is a recipe that allows you to easily adapt to your tastes and what ingredients you have on hand.
Gather your ingredients
I always suggest you get all of your ingredients prepped, measured, diced, etc. before you begin cooking. Nothing ruins a joyful cooking experience like spending all your wine-sipping time racing around prepping ingredients once the clock starts! You’ll be much more relaxed if you take a few minutes to read the recipe and gather all you’ll need. (including that glass of wine)
Bake some potatoes!
You’ll be shocked to find out that this TWICE baked potatoes recipe starts with – wait for it – ONCE baked potatoes! We’re using 4 potatoes, which will make 8 servings. If it’s just the two of you, cut quantities by half. If you’re feeding a soccer team, the recipe card below will do the math for you, for a single, double, or triple version of each measurement in the recipe.
TO BAKE YOUR POTATOES:
- Preheat the oven to 400
- Give the potatoes a quick scrub under cold water, and then towel off as much moisture as possible. You don’t need to scrub too hard, as we don’t want the skins to end up too soft to hold the filling. Get the dirt off, and that’s it.
- Give each potato a few pokes with a fork. This (allegedly) keeps the skins from bursting.
- AFTER you poke the potatoes, drizzle a little canola oil on each one. Use your hands to be sure the entire surface is coated in oil.
- Seriously, do not oil your potatoes before trying to poke them. It’s comical but also risky! 🙂
- Pop your slick potatoes onto a baking sheet, and into the oven for 50-60 minutes, or until a fork easily pierces to the center of the potato.
- Let them cool a bit, and turn the oven temperature down to 350 degrees. You’re ready for the next step of the recipe!
Make garlic herb butter!
While the potatoes cook, melt the butter over low heat in a small saucepan. Add the garlic, onion, rosemary, and parsley. Just let it warm over the lowest heat setting while you wait for the potatoes to bake. You shouldn’t see any movement or sizzling, just steeping in warm butter.
I like to mince the rosemary extra finely for this recipe. Whole pieces of rosemary can get a little woody in the oil, and I’ve found it’s unpleasant to encounter a whole needle in these smooth & creamy potatoes. I just give all the herbs a finer mince than usual, and it works perfectly.
Slice & Scoop
Once the potatoes are cool enough to handle, slice each one lengthwise. Use a spoon to scoop out all but about ¼-inch of potato. As you scoop, place the insides of the potato into a bowl.
It’s important that you leave enough potato behind to make the skin sturdy. Go slowly, and take small bits at a time. Every time I get tempted to do it all in one big scoop, I end up mangling the skin. Maybe that’s just me.
Put the (almost) emptied potato skins on a sheet pan, where they will soon be filled with deliciousness.
Mix up the filling
Ok, now comes the ‘twice baked’ part of this twice baked potatoes recipe. We’re going to take all that fluffy potato you’ve got in your bowl, and we’re going to add some can’t-lose ingredients in the form of butter, garlic, bacon, sour cream, and cheese. I mean, come on. Remember to hold back half of the bacon and half of the cheese for topping!
Add all of the ingredients – holding back ½ of the cheese and ½ of the bacon – to the bowl of fluffy potato, and pour the melted butter mixture in as well. Use a spoon or potato masher to mix everything together.
Choose your own adventure!
Do you hate bacon? Well, we can’t be friends BUT you can still enjoy these delicious twice baked potatoes! Just leave it out. Love bacon? Add more! Now is the time to add any beloved ingredients and put your own spin on things.
SOME POSSIBLE ADD-INS:
- Sliced black olives
- Chopped cornichons
- Diced pickled jalapeno
- Chopped pepperoncini
- 1 tablespoon of your favorite mustard
- 2 tablespoons of malt vinegar
- Smoked paprika & chili powder
- Add 2 tablespoons of Food By Joe BBQ Spice Rub – once cooked, drizzle with Food By Joe’s sweet & spicy BBQ sauce
Don’t worry about getting a perfectly smooth texture. It’s totally fine – better, maybe – to leave things a bit separated. Mix until the texture looks like what you want, and then spoon the filling into each of the waiting potato skins.
Arrange the potatoes on a lined baking sheet and bake in a 350-degree oven for 10-12 minutes, or until cheese is bubbly and slightly toasted.
These are a decadent side to grilled meats or a tasty lunch alongside a bowl of tomato soup – and leftovers make a delicious snack. (We love them with Food By Joe’s classic meatloaf recipe.)Print
Twice Baked Potatoes
These twice baked potatoes are the ultimate comfort food! Cheddar cheese and bacon, garlic, butter and fresh herbs – how can you go wrong?
- 4 russet potatoes
- 1 tbsp canola oil
- ½ cup butter
- 1 clove garlic, minced
- 1 tbsp fresh rosemary minced
- 2 tbsp fresh parsley
- 1 tbsp grated onion
- ½ cup sour cream
- ½ cup milk
- 4 strips of bacon, cooked to crispy, chopped and divided
- 1 cup shredded cheddar cheese, divided
- 1 tsp seasoned salt (FBJ All-Purpose Seasoning Recipe)
- ½ tsp Black pepper
- Preheat oven to 400 degrees & place rack in center position
- Scrub each potato well, and use a fork to prick a few holes in the skin of each potato. Rub with canola oil and place potatoes on a baking sheet. Bake for 50-60 minutes, or until a fork easily pierces to the center of each potato
- While potatoes cook, place butter, garlic, rosemary, parsley and onion in a small saucepan over low heat. Allow to melt completely and steep over low heat until potatoes have finished cooking. If bubbles appear, turn down or remove from heat
- When potatoes are done, remove them from the oven and turn oven down to 350
- Allow potatoes to cool enough to handle, and then slice each potato in half lengthwise
- Carefully scoop out most of the inside of each potato half, leaving enough potato behind to keep the potato skins from falling apart. Place the scooped-out potato into a large bowl and carefully set the emptied potato skins back on the sheet pan. Take care not to tear or break the potato skins. Repeat with all 8 potato halves.
- Pour the melted butter mixture over the bowl of potato. Add the sour cream, milk, seasoned salt, black pepper, ½ of the cheddar cheese, and ½ of the chopped bacon. Using a potato masher, mixer, or large spoon, fully mix all filling ingredients
- Fill each potato skin with the prepared filling. Top with remaining cheese
- Place stuffed potatoes in the oven for 12-15 minutes, until cheese is melted and potatoes are heated through
- Top with remaining bacon and enjoy!