
Who Doesn’t Love a Twice Baked Potato, If I see it on a steakhouse menu I am ordering it every single time. The creamy fluffy potato combined with sour cream, cheddar and bacon takes a baked potato and makes it even better.
Why not make them at home with just a few easy steps and have this Steakhouse side dish anytime you want, not just special occasions.
Why You Should Make This Recipe:
Twice Baked Potatoes are often served at nice steakhouses or at catered events but it’s super easy to make at home any night of the week. Plus you don’t need to pay those restaurant prices when you can make this recipe for just a few bucks with ingredients you already have.
What You’ll Need
- Potatoes: Get a nice large russet baking potato. try to pick ones that will lay flat and not fall over, also try to find a potato that isn’t bruised or oddly shaped.
- Butter- I always use salted butter
- Sour Cream- I use light sour cream because that’s what I keep on hand.
- Cream Cheese-Whipped cream cheese works the best but you can use regular softened cream cheese as well.
- Cheddar Cheese- You can use any cheese you like, I just always think of cheddar going well with potatoes.
- Bacon- Feel free to cook your own but I normally buy the precooked chopped bacon just to save some steps.
- Scallions- or chives
- Salt & Pepper- you could also use a dry rub or spice blend if you prefer.
Preparation
- Start off by washing the potatoes then pat dry. rub the potatoes with a light coat of oil then season with salt and pepper. Bake at 375 for about 1 hour until the potatoes are tender.
- Split the potatoes in half lengthwise so they will sit up flat and not tip over. Once they cool down enough to handle scoop out as much of the potatoes as you can into a bowl.
- Mash the potatoes until smooth then add melted butter, sour cream, cream cheese, bacon and half of the cheddar cheese. Mash until smooth and fully mixed. Taste and season as needed with salt and pepper.
- Scoop the filling into the potato skins or place the filling into a piping bag and pipe the filling in. top with the remaining cheddar cheese and bake for about 15 minutes at 425 degrees F. Until golden brown.
- Garnish with scallions and serve with an extra dollop of sour cream if you like.





Pro Tips and Tricks
- Make Ahead: If you want you can prep the twice baked potatoes up to 48 hrs in advance. Just don’t add the cheddar cheese on top once you fill them. Bake at 350 for about 30 minutes until the potatoes are warm then top with cheese and broil for 5 minutes until golden brown.
- Additional Ingredients: You can add all sorts of things to twice backed potatoes. Ive seen smoked salmon or crabmeat added or simple add ons like spinach, ham, or caramelized onion. Get creative!!
- Reheat: To reheat twice baked potatoes microwave for about 2 minutes just to warm up then air fry the potatoes for about 8 minutes at 375 until crisp.
- Freeze and Store: You can prep a bunch of twice baked potatoes and keep them frozen for up to 6 months. Just thaw and use the “make ahead” instructions to heat them up.
FAQ
the Main Difference is that twice baked potatoes use the filling of the potato and mix it with cheese and other ingredients whereas potato skins just serve the traditionally fried skin of the potato and fill it with meat and cheese.
Sure, Skip the butter, use light sour cream and cream cheese and use reduced fat cheese, reduce the bacon or use ham instead.
Steak is the obvious winner but it’s great to serve with grilled chicken or pork chops as well. Even a nice piece of grilled fish.
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