Description of this recipe
Twice Baked Potatoes, also known as Stuffed Jacket Potatoes, are the ultimate comfort food. Crispy potato skins cradle a fluffy, creamy, and flavorful filling loaded with bacon, cheese, and green onions. These potatoes are baked to golden perfection, creating a satisfying dish that’s perfect as a side or a hearty main course.
Why you will love this recipe
This Twice Baked Potatoes recipe is a guaranteed crowd-pleaser for several reasons:
- Incredible Flavor: The combination of smoky bacon, sharp cheddar cheese, and fresh green onions creates a symphony of flavors that tantalizes the taste buds.
- Versatile Dish: These potatoes can be customized to your liking with various fillings and toppings, making them perfect for any occasion.
- Comfort Food Classic: Twice baked potatoes are the epitome of comfort food, providing warmth and satisfaction with every bite.
- Impressive Presentation: These potatoes are not only delicious but also visually appealing, making them a great option for entertaining guests.
- Make-Ahead Friendly: You can prepare the potatoes ahead of time and bake them just before serving, saving you time and effort.
Ingredients:
- 4 x 300g / 10oz potatoes – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)
- 1 tbsp canola or vegetable oil
- 1/2 tsp salt
Creamy potato filling:
- 200g / 7oz bacon (streaky), chopped into small batons
- 120g / 8 tbsp unsalted butter
- 1/3 cup cream (pure or thickened / heavy)
- 1 cup cheddar cheese, shredded
- 3 green onions, finely sliced
- 1/4 tsp salt
- 1/4 tsp pepper
Garnish and serving (optional)
- 1 1/2 tbsp chives, finely chopped (garnish)
- Sour cream (recommended!)
Preparation:
Step 1: Bake the potatoes:
Preheat your oven to 220°C / 430°F (200°C fan). Place a wire rack on a baking tray for even cooking, though this step isn’t absolutely essential.
Step 2: Prepare the potatoes for baking:
Wash, scrub, and thoroughly dry the potatoes. Use a fork to prick each potato about 8 times. This allows steam to escape during baking, preventing the potatoes from exploding.
Step 3: Oil and season the potatoes:
Place the potatoes in a bowl. Drizzle with canola or vegetable oil and rub the oil all over the potatoes, ensuring they are evenly coated. Sprinkle salt over the potatoes and use your hands to distribute it as evenly as possible.
Step 4: Bake the potatoes:
Place the prepared potatoes on the wire rack (or directly on the baking tray) and bake for 75 minutes, or until a small knife can be inserted into the center of the potato with no resistance. This indicates that the potatoes are fully cooked and tender.
Step 5: Prepare the bacon:
While the potatoes are baking, cook the bacon. Place the chopped bacon in a cold, non-stick pan over medium heat. As the fat begins to melt, increase the heat to high and cook the bacon until it is golden brown and crispy. Remove the bacon from the pan and drain on paper towels to remove excess grease.
Step 6: Prepare the cream and butter mixture:
In a saucepan over medium heat, melt the butter. Once melted, add the cream and heat until the mixture is hot but not boiling. Alternatively, you can melt the butter and heat the cream in the microwave.
Step 7: Lower the oven temperature:
Once the potatoes are baked, reduce the oven temperature to 200°C / 390°F (180°C fan).
Step 8: Scoop out the potato flesh:
Allow the baked potatoes to cool slightly until they are cool enough to handle comfortably. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a 0.7cm (1/3 inch) thick layer of potato attached to the skin. This layer will provide structural support for the stuffed potatoes.
Step 9: Mash the potato flesh:
Place the scooped-out potato flesh in a bowl and mash it thoroughly while it is still hot. Mash until the potatoes are smooth and free of lumps.
Step 10: Add the filling ingredients:
Add half of the shredded cheddar cheese (reserve the other half for topping), most of the cooked bacon (reserve a small amount for garnish), all of the finely sliced green onions, the hot cream and butter mixture, salt, and pepper to the mashed potatoes. Stir well to combine all ingredients evenly.
Step 11: Stuff the potato skins:
Spoon the mashed potato mixture back into the potato skins, filling them generously.
Step 12: Top with cheese:
Sprinkle the remaining shredded cheddar cheese over the top of the stuffed potatoes.
Step 13: Bake the potatoes again:
Place the stuffed potatoes on a baking tray and bake for 20 to 25 minutes, or until the cheese is melted, golden brown, and bubbly.
Step 14: Serve and garnish:
Remove the twice-baked potatoes from the oven and serve immediately. Garnish with sour cream, reserved crispy bacon, and freshly chopped chives.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor: Excellent
- Overall: Highly Recommended
Serving Suggestions:
Twice baked potatoes can be enjoyed as a side dish alongside grilled meats, roasted vegetables, or salads. They also make a satisfying main course when served with a side salad or soup. Here are some specific serving suggestions:
- Serve as a side dish with grilled steak, chicken, or fish.
- Pair with a crisp green salad for a light and refreshing meal.
- Serve with a bowl of hearty soup, such as tomato soup or broccoli cheddar soup.
- Offer as a vegetarian main course option with a side of roasted vegetables.
- Serve at potlucks, barbecues, and other social gatherings.
Tips:
- For extra crispy potato skins, brush the outside of the potatoes with melted butter or olive oil before the first bake.
- Don’t over-mash the potatoes, as this can result in a gluey texture.
- Adjust the amount of cheese and bacon to your liking.
- Add other vegetables to the filling, such as chopped broccoli, spinach, or mushrooms.
- Use different types of cheese, such as Gruyere, Monterey Jack, or Pepper Jack.
- Make a spicier version by adding a pinch of cayenne pepper or a dash of hot sauce to the filling.
- For a lighter version, use low-fat sour cream and cheese.
- To prevent the potato skins from drying out during the second bake, cover them loosely with foil.
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Nutritional Information:
(Note: Nutritional information is approximate and will vary depending on specific ingredients and portion sizes.)
- Calories: 450-550 per serving
- Protein: 20-25g
- Sodium: 500-700mg
Conclusion
Twice Baked Potatoes are a delicious and satisfying dish that’s perfect for any occasion. With their crispy skins, creamy filling, and customizable toppings, they are sure to be a hit with everyone who tries them. Whether you serve them as a side dish or a main course, these potatoes are a guaranteed crowd-pleaser. So gather your ingredients, follow the instructions, and get ready to enjoy a taste of comfort food heaven!
5 Questions and Answers About This Recipe:
Q1: Can I make these potatoes ahead of time?
A: Yes, you can! You can bake the potatoes and prepare the filling up to a day in advance. Store the baked potatoes and filling separately in the refrigerator. When you’re ready to serve, scoop out the potato flesh, mix it with the filling ingredients, stuff the potato skins, top with cheese, and bake as directed.
Q2: Can I freeze twice baked potatoes?
A: Absolutely! After baking the potatoes the second time, let them cool completely. Wrap each potato individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw the potatoes in the refrigerator overnight and then bake in a preheated oven at 175°C / 350°F until heated through.
Q3: What kind of potatoes work best for this recipe?
A: Potatoes that are high in starch, such as Russet, Sebago, Maris Piper or King Edward potatoes, work best for this recipe. These potatoes have a fluffy texture when baked and hold their shape well when stuffed.
Q4: Can I add other ingredients to the filling?
A: Of course! This recipe is very versatile, and you can easily customize the filling to your liking. Some popular additions include:
- Cooked and crumbled sausage or chorizo
- Chopped bell peppers or onions
- Corn kernels
- Black beans
- Salsa or taco seasoning
Q5: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by omitting the bacon. You can add other vegetables to the filling to compensate for the flavor, such as sautéed mushrooms, spinach, or sun-dried tomatoes. You can also use vegetarian bacon alternatives.
