If you are tired of making the same side dish recipes over and over again and are looking for something new, try this Twice Baked Potatoes recipe. Not only do they look impressive, they are actually very easy to make.
However, it is one side dish that most of us don’t even consider making at home. Instead we wait to indulge in them as part of a dinner that we order when going out to eat at our favorite steakhouse restaurant.
But if you have the time and are truly wanting to make something that tastes delicious consider making them as part of your next meal. They pair well with just about any main dish.
What to Serve with Twice Baked Potatoes
When you are trying to decide what to make to serve with these little jackets of mashed and baked potatoes, think about what you would serve with any potato side dish.
Whether it be a baked potato, mashed potatoes or even scalloped potatoes, these potatoes can be served alongside the same main dishes.
Below I have listed some of my favorite main dish recipes that pair well with this side dish. Simply click on the title of the recipe and you will be taken to the recipe.
8. Filet Mignon For Two (Special Occasion Meal)
How To Make Twice Baked Potatoes
As the name implies the potatoes are put in the oven two different times. First they are baked whole to cook the potatoes to make the insides soft enough to work with.
Once cooked the tops of the each potato are cut off. Then the insides of the potato are scooped out with just a little left inside to keep the skins firm.
The insides are removed and then mashed together with milk and sour cream. Add in a few crumbled bacon bits, shredded cheese, salt and pepper for additional flavor and texture.
Place the filling back inside the potato skins and top them with more cheese. Then place them back in the oven until the filling is warm and the cheese melts.
Once they come out of the oven top them with more cheese and green onion and you will have a flavorful and filling side dish!
*For a smaller portion, cut a large baked potato in half to make two smaller potato boats.
Make Ahead Options
Although this recipe requires only a few minutes of hands on preparation, it does take a while for the potatoes to bake in the oven. In fact, like the recipe indicates the potatoes are twice baked.
However, there are a few steps you can take ahead of time to make this dish faster on the day that you want to serve it.
1. Bake The Potatoes In Advance
To save time you can bake the potatoes a day or two in advance. Place them in the oven as instructed.
Then when they are fork tender remove them from the oven and let them cool until they can be safely handled. Split the potatoes in half to make 4 potato boats.
Go ahead and scoop out the insides, leaving enough of the potato in the skin so that they are firm. Make the mashed potato filling.
Cover and place everything in the refrigerator. Then when you are ready to make the potatoes, fill the skins and bake.
However, because the potatoes and filling are chilled, you will need to add 5-10 minutes to the bake time.
2. Cook The Potatoes In An Air Fryer
Another option to save time making Twice Baked Potatoes is to use an Air Fryer to cook the whole potatoes. It takes less time to cook than when baked in the oven.
In addition the skins will crisp up nicely and the insides will be nice and fluffy. And if your air fryer is large enough you can even put the stuffed potatoes back in to finish them off!
3. Make Ahead And Bake Later
The final way you can save time is to completely bake and fill the potatoes ahead of time. Then place them in the refrigerator until you are ready to make dinner.
Just be sure to allow a few extra minutes for them to bake in the oven because the potatoes will be chilled.
Twice Baked Potatoes Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 2 large baking potatoes
- 4 Tbsp. unsalted butter, cubed
- 2 slices cooked bacon, crumbled
- 1/4 c. sour cream
- 1/4 c. shredded sharp cheddar cheese, divided
- 1/4 c. milk
- 1/2 tsp. seasoned salt
- 1/8 tsp. ground black pepper
For Serving:
- 1 green onion, thinly sliced
- 1/8 cup shredded or grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 425°F (220°C). Scrub each potato clean and then dry the potato with a paper towel.
Prick each potato with a sharp paring knife or fork, 4-6 times. Then set them on a baking sheet and place in the preheated oven for 1 hour 15 minutes, or until a fork can easily pierce through the skin to the center.
Remove the potatoes from the oven and let them rest until they are cool enough to handle. With a sharp knife the top 1/4th of each potato off. Or for a smaller portion cut each potato in half lengthwise, making 4 potato boats.
Scrape out most of the flesh of the potato, leaving a thin layer of the potato to help support the shell of the potato skin. Then place the filling in a medium size mixing bowl.
Then place the remaining potato skins on a baking sheet lined with parchment paper, foil or a silicone baking mat. Reduce the oven temperature to 375°F (190°C).
Place the butter, bacon bits and sour cream in the mixing bowl with the insides of the potato. Then using a potato masher, mash the mixture in the mixing bowl.
Add 1/2 of the shredded cheese, milk, seasoned salt, black pepper and 1/2 of the sliced green onion. Mix until well incorporated.
Divide the mixture in four sections and fill the potato shells, mounding them slightly over the top. Sprinkle the remaining cheese evenly over top of each filled potato half.
Second Bake Time For Twice Baked Potatoes
Place the filled potatoes back into the oven for approximately 20 minutes or until the filling is warm and the cheese is melted and turning light golden brown in color.
Remove the baking sheet from the oven and top the potatoes with the remaining sliced green onion and Parmesan cheese. Serve warm
Enjoy! Mary
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Twice Baked Potatoes
Baked Potato skins filled with creamy and cheesy mashed potatoes and then baked a second time with cheese sprinkled on top. An easy and comforting side dish recipe for two that is perfect to serve with chicken, beef, pork, or fish.
Ingredients
- 2 large baking potatoes
- 4 Tbsp. unsalted butter, cubed
- 2 slices cooked bacon, crumbled
- 1/4 c. sour cream
- 1/4 c. shredded sharp cheddar cheese, divided
- 1/4 c. milk
- 1/2 tsp. seasoned salt
- 1/8 tsp. ground black pepper, plus more for serving
- 1 green onion, thinly sliced
- 1/8 cup shredded or grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C). Scrub each potato clean and then dry the potato with a paper towel. Prick each potato with a sharp paring knife or fork, 4-6 times. Place on a baking sheet and place in the preheated oven for 1 hour 15 minutes, or until a fork can easily pierce through the skin to the center. Remove the potatoes from the oven and let them rest until they are cool enough to handle.
- With a sharp knife, cut the top 1/4 off each potato or cut the potatoes in half lengthwise to make 4 smaller potato boats. Scrape out most of the flesh of the potato, leaving a thin layer of the potato to help support the shell of the potato skin. Place the scooped out potato in a medium size mixing bowl. Then place the remaining potato skins on a baking sheet lined with parchment paper, foil or a silicone baking mat.
- Reduce the oven temperature to 375°F (190°C). Place the butter, bacon and sour cream in the mixing bowl with the insides of the potato.
- Using a potato masher, mash the mixture in the mixing bowl. Add 1/2 of the shredded cheese, milk, seasoned salt, black pepper and 1/2 of the sliced green onion. Mix until well incorporated.
- Divide the mixture in four sections and fill the potato shells. Sprinkle the remaining cheese evenly over top of each filled potato half.
- Bake the filled potatoes back into the oven for approximately 20 minutes or until warm and the cheese is melted and turning light golden brown in color.
- Remove the baking sheet from the oven and top the potatoes with the remaining sliced green onion and Parmesan cheese. Serve warm
Notes
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 4Amount Per Serving Calories 380Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 62mgSodium 467mgCarbohydrates 35gFiber 4gSugar 3gProtein 11g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.