This isn’t just another Twice Baked Potato recipe– This is The BEST Twice Baked Potato recipe on the net LOL.
Hey Guys! I’m a little embarrassed to post this recipe because its so easy to make. I got a lot of requests for it so here we are! You ask and I deliver 🙂 This is a great side dish for steaks, fish, chicken, basically anything. I’ve had it with steak mostly but last night I had it with salmon and it was perfect. It’s definitely a switch from your basic baked potato and will be a crowd pleaser for sure. Definitely give this a try and let me know what you think!
Couple of cooking notes on how to make this the BEST Twice Baked Potato recipe you’ll ever try.
Serving Size: This recipe is for 2 potatoes but it can be easily doubled if you need to make 4 potatoes.
Ingredients: As you’ll see below I like to use sour cream, butter, heavy cream, bacon, cheese, scallions, and various seasonings. I ALWAYS encourage my readers to modify as needed. If you want to add other ingredients feel free but give this version a try and see what you think before making too many modifications 🙂
Baked Potatoes: I bake my potatoes for about an hour at 425 degrees Fahrenheit. I test them by gently squeezing the sides of the potatoes to see if they are soft.
Room Temperature: It helps if your ingredients are room temperature before adding the hot potato filling. It will make mixing a lot easier. If for some reason you don’t have time to wait you can add all of the ingredients give it a decent mix and pop it in the microwave for like 30 secs. This will help with making sure everything is well combined.
Ok, enough yapping lets get to the recipe. If you decide to try it please share your thoughts and tag me on Instagram if you take pictures 🙂
Loaded Twice Baked Potatoes
Notes
This recipe is easily doubled if you need to make 4 potatoes.
I add salt and pepper to the outside of the potato because my husband likes to eat the entire potato. You can use your own judgement with this. Do not omit oil though.
If you don’t have heavy cream you can use milk or half and half too. I say 2-3 tbsp but use your own judgment. You don’t want it soupy but you want it smooth.
Ingredients
- 2 large Russet Potatoes
- 1/2 cup Smoked Gouda
- 1/2 cup Shredded Cheddar
- 1/2 cup White Cheddar
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 tsp Dried Parsley
- 1/2 cup Sour Cream
- 2-3 tbsp Heavy Cream
- 4 tbsp Butter
- 1/4 cup Chopped Bacon or Bits
- 1/4 cup Chopped Scallions
- Salt to Taste
- Pepper To Taste
- Additional Ingredients
- Olive Oil
- Extra Shredded Cheddar, Bacon, Scallions, and Dried Parsley for garnish
Instructions
- Preheat oven to 425 degrees farenheit
- Prep your potatoes by washing and drying them well. Add olive oil, salt, and pepper to the potato and make sure it is well covered. Wrap the potato in foil and place on a pan to bake in the oven. Should take about an hour to cook.
- Slice off the top to create a flat opening and scoop out the potato but leave a border around the inside of the potato so it holds its shape.
- Add scooped potato to a bowl with the sour cream, butter, heavy cream, bacon, cheese, scallions, and seasonings.
- Once everything is mixed we’ll scoop the filling back into the potato. Make sure to pack it in so that it fits. (See video for more detail)
- Sprinkle the top of both potatoes with more shredded cheese, bacon, and scallions if you desire.
- Add the potatoes back into the oven to bake until cheese melts about 5 minutes. (Do not forget about these they will melt over the sides if let in for too long).
- Serve
