Twice-Baked Potatoes are a comforting and flavorful dish where baked potatoes are scooped out, mashed with various ingredients like cheese, butter, sour cream, and seasonings, then stuffed back into their skins and baked again. This double baking process creates a crispy skin and a creamy, rich filling. They are a versatile side dish that can be customized with a wide range of additions such as bacon, chives, broccoli, or different types of cheese. Twice-baked potatoes are a satisfying and indulgent accompaniment to main courses or can even be enjoyed as a light meal on their own.
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 cup milk or cream
- 1/4 cup sour cream or plain yogurt
- 2 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup chopped green onions or chives
- 4 slices bacon, cooked and crumbled (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional garnishes: Fresh parsley, extra cheese
Equipment:
- Baking sheet
- Fork
- Large mixing bowl
- Potato masher or fork
- Measuring cups and spoons
Instructions:
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Rub the potatoes with olive oil and prick them several times with a fork. Place the potatoes directly on the baking sheet or on a wire rack and bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.
- Cool Slightly: Once the potatoes are baked, remove them from the oven and let them cool slightly until they are cool enough to handle but still warm.
- Scoop Out the Potato: Carefully slice each potato in half lengthwise. Using a spoon, scoop out the potato flesh, leaving a thin layer attached to the skin to maintain its shape. Place the scooped-out potato in a large mixing bowl and set the empty potato skins aside on the baking sheet.
- Mash the Potato: Mash the scooped-out potato flesh with a potato masher or a fork until smooth.
- Add Flavorings: Stir in the milk or cream, sour cream or plain yogurt, melted butter, shredded cheese, chopped green onions or chives, crumbled bacon (if using), salt, and pepper into the mashed potatoes. Mix well until all the ingredients are evenly combined and the mixture is creamy.
- Stuff the Potato Skins: Spoon the mashed potato mixture evenly back into the empty potato skins, mounding it slightly on top.
- Second Bake: Return the stuffed potato skins to the baking sheet and bake in the preheated oven for another 15-20 minutes, or until the filling is heated through and the cheese on top is melted and lightly golden brown.
- Garnish and Serve: Remove the twice-baked potatoes from the oven. Garnish with fresh parsley or extra shredded cheese, if desired. Serve hot as a side dish or a light meal.
Enjoy these delicious and customizable Twice-Baked Potatoes!