Thanksgiving is coming up so I thought it would be the perfect time to share this twice baked potatoes recipe. Because Thanksgiving isn’t the same without some kind of potato on the table. This was my first time making this side dish. They came out so good that I just couldn’t stop bragging about, let alone eating them all day! But to be fair, I had A LOT of tips from my mother-in-law and father-in-law on how to make this meal just right. I’m glad to say their tips paid off!
BAKING THE POTATOES THE FIRST TIME
One of the most important parts about this twice baked potatoes recipe is getting the potatoes cooked to the right consistency. If you have a lot of time, bake them for about an hour on 375 degrees. I went a little longer because my oven cooks a little unevenly. If you’re in a hurry, you can increase the degrees to 400 and cut the bake time by 20 minutes.
DON’T BREAK THE POTATO SKINS!
The next most important thing to note: when scooping out the insides of the baked potatoes, make sure not to go too deep or you will end up ripping through the potato skin. You want the skin to have a nice thick layer within it (about ¼ inch) because it’s going to act as the base to all the food you’re going to stuff into it. I, unfortunately, trusted my husband to assist in this part of the recipe. The result was a lot of broken and warped potato skins. 😛 Don’t worry, I saved those ones for him to eat. So, don’t be like my husband! Be patient and careful with this part. 😛
TWICE BAKED POTATOES RECIPE
Lastly, the skins of the potatoes are edible!! I’m sure this isn’t news to most of you but if you’re like my Egyptian family, it took them a while to fathom such an idea. My parents were actually about to throw the potato skins away as if they were just some disposable bowl that held the good stuff. My mother-in-law had to explain to them that it’s okay to eat them and they’re supposed to be eaten. If anything, they are the icing on the “potato” of this whole recipe. These twice baked potatoes also make great leftovers with all the flavor still preserved and fresh. So, if you’re ready for a super delicious and comforting Twice Baked Potatoes recipe, follow the instructions below!
LOOKING FOR SOME MAIN COURSE IDEAS? CHECK OUT THESE RECIPES!
TWICE BAKED POTATOES RECIPECourse: Sides & SaladsDifficulty: Medium
This tender and creamy twice baked potatoes recipe is filled with bacon, green onions and sour cream. One of the best and easiest twice baked potatoes recipe you’ll find.
13 Russet Potatoes
1 Tbs Olive Oil
1 tsp salt
16 oz package of bacon
1 ½ cups chives
1 cup sour cream
¼ tsp garlic salt
¼ tsp pepper
¼ tsp paprika
Shredded cheese (for topping)
- Preheat oven to 375 degrees and line a large baking sheet with foil
- Wash the potatoes under cold water and use a vegetable brush to clean thoroughly. Dry off completely with a dish towel
- Using your hands rub the olive oil over all the potatoes making sure they are completely covered
- Place the potatoes on the covered baking sheet and sprinkle with the 1 tsp salt. Roll potatoes around on the baking sheet to make sure all sides have some salt on them
- Place the potatoes in the oven to bake. They should take approximately 1 hour to finish baking. Check that they’re done baking by sticking a butter knife into them to check consistency. The butter knife should glide in easily once they’re done
- While the potatoes are baking
- Cook the bacon on a skillet until brown and just crispy. Set aside to cool
- Once cool, break the bacon into small bite sized pieces
- Chop the chives up into small pieces as well and set aside with the bacon
- Once potatoes are done baking
- Remove potatoes from oven and set them on the counter to cool down for about 15 minutes or so
- Once potatoes are cool, cut each potato in half longways (see picture above for reference)
- Start scooping out the insides of the halved potatoes, but don’t go too deep because you want to keep the potato skins unbroken. You can use a spoon or cookie scoop. Make sure to leave about ¼ inch potato within the skins so that you can have a nice sturdy base and ensure the potato skins remain intact
- Keep the empty skins on the baking sheet for later
- Place all insides of the potatoes in a large bowl. Mash the contents in the bowl until the chunks are smaller
- Next, add the sour cream to the bowl and mix together with a spoon until well blended with the potatoes. The mixture doesn’t have to be completely smooth, it’s okay to have some chunks
- Next, add the bacon pieces, chives, garlic salt, pepper and paprika. Mix everything together until well combined
- Start scooping the mixture back into the potato skins (about ¼ cup for each skin). If you have extra mixture, add more to each skin. Make sure they’re nice and full.
- Sprinkle more the shredded cheese and and extra chives on top of each potato
- Place the potatoes back into the oven for another 15 minutes. OR, if you don’t plan on serving right away, you can cover in plastic and keep in fridge until ready. Then just pop them in the oven about 20 minutes before serving.
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
26 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 3.3g 17%
- Cholesterol 17mg 6%
- Sodium 313mg 14%
- Amount Per Serving% Daily Value *
- Potassium 505mg 15%
- Total Carbohydrate
- Dietary Fiber 2.6g 11%
- Sugars 1.3g
- Protein 6.2g 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.