twice Baked Potatoes are a must make side dish. This is the Twice Baked Potatoes Recipe and I’m going to tell you exactly how to make it. This creamy, cheesy, crispy recipe is just too good and I can’t get enough of it. These potatoes are the perfect side dish for any meal. They are filled with all the best ingredients and they’re absolutely loaded with flavor.
Cheese, sour cream, bacon, and buttermilk are all mixed in, and then scooped back into the shell. Doesn’t that just sound like the most incredible side dish.These are perfect for Thanksgiving, or any holiday feast.these just seem a little fancier than regular baked potatoes. Maybe it’s just the presentation, with the mashed potatoes overflowing out of the shell, and covered with extra cheese and bacon bits.
It takes quite a few steps to make this recipe, but it’s totally worth it! Once you take a bite of the crispy, creamy, cheesy potato, you won’t want to make them any other way,If Twice Baked Potatoes aren’t your thing and you prefer a classic Oven Baked Potato, you’re in luck.We have a post with all of our tips and tricks for How to Cook a Baked Potato, and it’s piping hot and ready for you. Enjoy.
- 4 7-8 ounce russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
- 1 cup 4 ounces shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
- ¼ cup sour cream or Greek yogurt
- ¼ cup buttermilk
- 4 tablespoons unsalted butter room temperature
- 2-4 medium scallions thinly sliced, divided
- 4 strips bacon cut into ¼” lardons, cooked crisp, divided
- Kosher salt
- freshly ground black pepper.
- Garnish: Minced fresh parsley thyme, cilantro, chives.
- Heat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
- Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
- Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
- Remove the potatoes from the oven, and leave the oven on.
- Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
- Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
- While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth. Season with salt & pepper and mix together.
- Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons and butter.
- Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
- Allow the potatoes to cool 10 minutes and serve.