Ultimate Twice Baked Potatoes
Enjoy the ultimate comfort food with our Twice-Baked Potatoes recipe! These creamy, cheesy delights are filled with Greek yogurt, crispy bacon, and melted cheddar, making them the perfect side dish or hearty main course. They make a tasty Thanksgiving side dish recipe that is easy to prepare and customizable.
My husband introduced me to the joys of baked potatoes! In the Philippines, we never use potatoes on their own. These root vegetables are often cooked with meat, usually in a braised or stewed meat dish. I don’t recall a Filipino dish that featured potato as the main star. It’s always in a supporting role! LOL.
When I met my husband more than two decades ago, baked potatoes were the first dish he made for me, paired with sausages. Those were the yummiest baked potatoes I have tried. I am proud to declare that my hubby makes the best-baked potatoes—perfectly crispy on the outside and fluffy tender inside.
Our twice-baked potatoes are the ultimate comfort food, combining the crispy exterior of a baked potato with a creamy, cheesy filling that’s sure to satisfy. This recipe elevates the humble spud to new heights, creating a dish perfect for family dinners, potlucks, or as a hearty side for your favorite main course.
What are twice-baked potatoes?
Twice-baked potatoes are exactly what they sound like – potatoes that go through two rounds of baking. The first bake cooks the potato through, while the second bake heats the creamy filling and melts the cheese topping to perfection. The result is a delightful contrast of textures and flavors that will have everyone returning for seconds.
For this recipe, we recommend using either Yukon gold or russet potatoes. These varieties have the ideal starch content and texture to create a fluffy interior while maintaining a sturdy skin that can hold up to the twice-baking process.
Ingredients for the Ultimate Twice-Baked Potatoes
- 4 medium Yukon gold/russet potatoes
- 2 tsp olive oil
- ½ tsp + ¼ tsp salt
- 6 strips bacon
- ½ cup Greek yogurt
- 1 ½ cups shredded cheddar cheese
- ½ tsp garlic powder
- 6 tbsp melted butter
- ¼ cup milk
- Extra Greek yogurt, bacon bits and green onion to garnish (optional)
How to make this Ultimate Twice-Baked Potatoes
Preheat the oven to 400F and line a baking sheet with parchment paper. With a sharp knife, prick the potatoes all over and rub them with the olive oil and ½ tsp salt. Place the potatoes on your prepared baking sheet and bake for 1 hour.
Meanwhile, cook the bacon in a frying pan over medium heat until crisp. Allow the bacon to cool a little, then chop it into small pieces.
Once the potatoes are cool enough to handle, slice them in half lengthways. Scoop most of the flesh out of the potatoes, leaving a thin layer intact so the skins can still hold their shape.
Transfer the potato flesh to a bowl and add the melted butter, milk, Greek yogurt, garlic powder, remaining ¼ tsp salt, and pepper. Mash to combine. Stir in 1 cup of the shredded cheese and the chopped bacon.
Fill the hollowed-out potatoes with the mixture. Top them with the remaining cheddar cheese and bake for another 15 minutes. If desired, top with extra bacon bits, chopped green onion, and Greek yogurt.
Customizing Your Twice-Baked Potatoes
One of the best things about twice-baked potatoes is how customizable they are. Feel free to experiment with different cheeses, herbs, or even vegetables mixed into the filling. Some delicious variations include:
- Broccoli and cheddar
- Spinach and feta
- Jalapeño and pepper jack for a spicy kick
- Caramelized onions and Gruyère cheese
- Chili with Sour Cream
- Baked Beans with Cheese
- Tuna and Mayo
Make-Ahead Tips
Twice-baked potatoes are perfect for meal prep or entertaining. You can prepare them up to the point of the second bake and refrigerate them for up to 24 hours. When you’re ready to serve, simply bake them at 375°F for about 30 minutes or until heated through.
Serving Suggestions
These twice-baked potatoes make an excellent side dish for grilled meats, roasted chicken, or even as a vegetarian main course when paired with a crisp salad. They’re also a crowd-pleaser at potlucks and barbecues.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of potato?
While Yukon gold and russet potatoes are ideal, you can use other varieties. Just be aware that waxy potatoes, like red potatoes, may not yield the same fluffy texture.
Q: How can I make these vegetarian?
Simply omit the bacon or replace it with plant-based bacon bits. You could also add sautéed mushrooms for a meaty texture.
Q: Can I freeze twice-baked potatoes?
Yes! Prepare them up to the point of the second bake, then freeze. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Q: What can I use instead of Greek yogurt?
Sour cream or crème fraîche is a traditional choice, but you could also use cream cheese for extra richness.
Q: How long do leftovers last?
Stored in an airtight container in the refrigerator, leftover twice-baked potatoes will keep for 3-5 days.
These delicious twice-baked potatoes are a versatile dish that will surely become a family favorite. With their crispy skins, creamy filling, and cheesy topping, they’re the ultimate comfort food that’s easy to make and even easier to enjoy. Whether you’re serving them as a side dish or the main event, these twice-baked potatoes are guaranteed to impress.
Ultimate Twice Baked Potatoes
Ingredients
- 4 medium Yukon gold/russet potatoes
- 2 tsp olive oil
- ¾ tsp salt, divided
- 6 strips bacon
- ½ cup Greek yogurt
- 1 ½ cups shredded cheddar cheese
- ½ tsp garlic powder
- 6 tbsp melted butter
- ¼ cup milk
- Extra Greek yogurt, bacon bits and green onion, for garnish (optional)
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Prick the potatoes all over with a sharp knife and rub them with the olive oil and ½ tsp salt.
- Place the potatoes on your prepared baking sheet and bake for 1 hour.
- Meanwhile, cook the bacon in a frying pan over medium heat until crisp.
- Allow the bacon to cool a little, then chop it into small pieces.
- Once the potatoes are cool enough to handle, slice them in half lengthways.
- Scoop most of the flesh out of the potatoes, leaving a thin layer in tact so the skins can still hold their shape.
- Transfer the potato flesh to a bowl and add the melted butter, milk, Greek yogurt, garlic powder, remaining ¼ tsp salt, and pepper. Mash to combine.
- Stir in 1 cup of the shredded cheese and the chopped bacon.
- Fill the hollowed out potatoes with the mixture. Top them with the remaining cheddar cheese and bake for another 15 minutes.
- Top with extra bacon bits, chopped green onion, and Greek yogurt if desired.
Notes
Nutrition
Last updated on November 12th, 2024 at 01:31 pm
