Here is the BEST twice baked potato recipe that you can make ahead, refrigerate, and pull out to bake and serve with your favorite grilled or roasted meat.
Make your own twice-baked potatoes at home.
A friend of mine recently bought twice-baked potatoes at a local grocery, and they were SO much more expensive than if she had made them herself. For $10 dollars or less, you can make 8-10 savory, cheesy, delicious twice-baked potatoes in your own kitchen. In addition to being inexpensive, these are also perfect to make up to two days ahead.
How to make perfect baked potatoes (with edible skins).
The perfect twice-baked potato starts with the perfect baked potato. 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. Any time I make baked potatoes, I follow this easy 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.
What ingredients make twice-baked potatoes so delicious?
The baked potatoes that I make are already crispy and coated with garlic salt. My twice-baked potatoes get even more flavor with sour cream, sharp cheddar cheese, and real crumbled bacon bits (if desired). I also season the potato mixture with kosher salt, ground pepper, and garlic salt before mixing.
How do you reheat twice-baked potatoes?
If you have twice-baked potatoes in the fridge, simply place them in a 350 degree F oven, loosely covered with foil. After about 20 minutes (or when insides are heated through), remove the foil. Turn the oven to broil, and watch closely. In a few minutes, the cheese and bacon topping will begin to bubble and brown. Remove them at this point, as they can quickly burn!
- 8-10 Idaho or russet potatoes, washed & scrubbed
- vegetable or EVOO for rubbing the potatoes
- 1 stick unsalted butter, softened or melted
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 - 2 cups shredded sharp cheddar
- sea salt, garlic salt & freshly ground pepper to taste
- bacon, cooked & crumbled
- paprika (optional to add color)
- Preheat oven to 400 degrees.
- Rub 6 potatoes with oil until coated completely.
- Sprinkle potatoes liberally with garlic salt on all sides.
- Bake the potatoes until they are done (tender when squeezed).* NOTE below
- Remove from oven and allow to cool for 10 minutes.
- Cut off and discard the top 1/4 of each potato.
- Scoop most of the insides out of each potato, leaving enough to keep the potato skins from breaking.
- Put scooped out potato and butter in a bowl; moving the hot potato on top of the butter to make it melt quickly.
- Place milk and sour cream into a microwave bowl; heat for 1 minute to warm it a bit (this makes it blend better with potatoes).
- Add heated milk, sour cream, and seasonings to the potato mixture.
- Using a hand mixer, beat until smooth. Do not overmix; a few lumps are fine.
- Fill potato shells and place them on a baking sheet. Sprinkle cheese and bacon bits (optional) on top.
- DO AHEAD: At this point cover and refrigerate for up to 2 days. Bring to room temp before baking.
- TO BAKE Preheat oven to 350 degrees.
- Bake potatoes until heated through (about 20 minutes).
NOTE: Make sure the potatoes yield fully to pressure when squeezed with a gloved hand. Potatoes that are not fully cooked will be hard and won't mix.
Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 767Total Fat 43gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 15gCholesterol 114mgSodium 616mgCarbohydrates 74gFiber 8gSugar 5gProtein 24g