Twice Baked Potatoes

These Twice Baked Potatoes are a snap to throw together. And the hubby is always thrilled to see these jazzed up spuds on the menu! Perfect for Father’s Day or any day.

Twice Baked Potatoes | a no-brainer recipe that pushes  baked potatoes over the top

 

A Man Pleaser!

I think these twice baked potatoes get nearly the same swoons as any one of the marvelous desserts I make. When Bill arrives home from work, it’s only a matter of minutes before he asks, “What’s for supper????” If these cheesy spuds are on the menu, invariably he’ll respond, “I love those.” And it’s my little secret how simple these are to throw together. Just bake off your potatoes earlier in the day, then before dinner, hollow them out and mix the pulp with a few other ingredients. Pop them in the oven to heat and melt the cheese–it’s as easy as that!

Twice Baked Potatoes | a no-brainer recipe that pushes  baked potatoes over the top

 

How to Bake a Perfect Potato

High heat gives you the ideal baked potato with crisp skin and a fluffy interior. I preheat my oven to 425º, prick the potato skin a few times with the point of a knife or fork, pop it right on the oven rack and bake for 45-60 minutes or till a knife can be inserted easily. Microwaving  works in a pinch, but there’s nothing better than the contrast between the skin and soft interior that comes from a longer baking time in the oven. Choosing the right variety of potato is imperative, too. A russet gives the proper texture, where a red potato has a denser, more waxy interior and won’t work as well as a baker/russet.  And make sure you look for the Idaho® Potatoes logo on your bag of potatoes. I didn’t think I could tell the difference, but the quality is truly obvious when tasting an Idaho® Potato.

Twice Baked Potatoes | a no-brainer recipe that pushes baked potatoes over the top

Twice Baked Potatoes

Serves 2 servings     adjust servings

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Easy twice baked potatoes that will get rave reviews every time! Feel free to adapt them as you desire. Add chopped bacon, different cheeses--the options are endless

Ingredients

  • 2 medium russet potatoes, baked and cooled to room temperature ( Idaho® Potatoes recommended)
  • 1/2 teaspoon seasoning salt (I use Morton's Nature's Seasoning)
  • 1/4 cup sour cream
  • 1/4 cup shredded sharp cheddar
  • 1 tablespoon butter, shredded
  • Chopped fresh chives, to garnish, optional
  • Paprika, optional

Instructions

  1. Cut a slice off the top of each baked potato. Remove potato pulp without cutting through the skin (you'll want sturdy sides so don't remove too much). Place pulp in a bowl and mix with other ingredients except for chives. Taste for seasoning and add more seasoning salt and/or salt and pepper if needed.
  2. Bake at 350º till heated through, about 20 minutes. Sprinkle with chives and paprika if desired and serve hot.

by

Recipe Notes

If you bake your potatoes ahead of time and it will be longer than 2 hours before they go back into the oven, please refrigerate.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 285kcal Calories from fat 115
% Daily Value
Total Fat 13g 20%
Saturated Fat 8g 40%
Transfat 0g
Cholesterol 34mg 11%
Sodium 587mg 24%
Carbohydrate 38g 13%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
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Disclosure: Idaho® Potatoes supplied me with two varieties of potatoes . I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Idaho® Potatoes.

 

Comments

  1. Can you believe we don’t have russet potatoes in Australia? I know! We don’t have Vidalia or Walla Walla sweet onion equivalent either. Almost enough to make me want to move back. 🙂

    I love your twice baked potatoes!

  2. I would enjoy such potato! Easy and delicious!

  3. This is such a fantastic dish!! My Mom always ordered it when we ate out.
    Thanks for the tips and the recipe 🙂

  4. In France, father’s day is on Sunday ! This looks gorgeous for this day ! Thanks Liz !

  5. Lynn@Happier Than A Pig In Mud says:

    They are always a favorite of mine! Try the second bake on the grill with a little smoke one day… Very nice:@)

  6. yummmm-I don’t know how I haven’t made twice baked potatoes yet!!

  7. I’ve never tried a potato done like this, I don’t even think this kind of potato is sold around here. Looks delicious.
    Amalia
    xo

  8. This looks perfect, Liz! I’d be so happy to find this waiting for me when I came home too! So delicious!

  9. Note to self – when I want to put the husband in a good mood…MAKE THESE!

  10. I love a twice baked potato! These look fabulous!

  11. I have the potatoes and need to get the cheddar for this great potato dish, one of my favorites! Your recipe sounds great, Liz and I hope to try it this weekend! Thanks for the recipe!

  12. This looks very tasty!

  13. You know how to sell me on a recipe – now I’m dying for a twice-baked potato tonight!

  14. Thank you, thank you, thank you, Liz! My husband just came home from an implant surgery. Instructions include soft foods for at least a week. Sooo with a few non-dairy substitutions, I do believe David will be eating well =)

  15. Annabelle says:

    If you bake the potato ahead do you keep it on the counter until dinner or do you refrigerate? Love your blog.

    • Great question. To play it safe, if it’s going to be longer than 2 hours, I’d refrigerate. I’m going to add a note to the recipe. Thanks so much!

  16. Its almost midnight, but I have a hankering for baked spud.
    I have all the ingredients to make this, but might skip the second bake bit. Ha… Thanks for the inspiration. Your blog freakin ROCKS. 🙂

  17. I wouldn’t need anything else to eat! This would be a satisfying meal in so many ways!!!

  18. Gosh, I can eat this anytime, Liz! xoxo

  19. My hubby hates microwaved potatoes and I know he’d devour these.

  20. Love your tip: Just bake off your potatoes earlier in the day, then before dinner, hollow them out and mix the pulp with a few other ingredients. Pop them in the oven

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