Twice-baked potatoes are easy, yummy, and inexpensive to make at home (and can be made ahead). The perfect side for grilled steak, chicken or pork.
A friend of mine recently bought twice baked potatoes at The Fresh Market and paid an arm and a leg for them ($4.99 per pound, and each potato is almost one pound). This is outrageously expensive, especially when twice baked potatoes are so easy to make at home.
For $10 dollars or less, you can make roughly a dozen yummy twice baked potatoes in your own kitchen. In addition to being inexpensive, these are also perfect to make up to one day ahead.
Because I grew up eating potatoes “skin and all,” I give as much attention to the outside of the potato as I do the inside. If you like to eat the skins, you might enjoy my recipe for Perfect Baked Potatoes with Crispy, Garlicky, Salty Skins. Whether making twice baked or serving plain, this is how I bake potatoes every time.
Note: My favorite seasoning for baking potatoes is Lawry’s Garlic Salt. I sprinkle it on the outside of the skins before baking and also add it to the potato mixture that I stuff back into the potato skins. It makes the potatoes so much yummier than salt and pepper alone.
Serving Size: 1
Amount Per Serving: Calories: 3105 Total Fat: 206g Saturated Fat: 124g Cholesterol: 585mg Sodium: 2659mg Carbohydrates: 222g Sugar: 18g Protein: 103g