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twice baked potato with sour cream, cheese and bacon pieces

Twice-Baked Potatoes

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5 from 1 review

Recipe by Rose

  • Prep Time25
  • Cook Time1 hour 15 mins
  • Total Time1 hour 40 minutes
  • Yield12 1x

Description

If you’re looking for the Best Twice Baked Potatoes recipe, these creamy, cheesy loaded twice baked potatoes are always a hit. This easy twice baked potatoes recipe works in the oven, microwave, or air fryer, making it a versatile appetizer or side dish for weeknight dinners, potlucks, or holiday meals. 

Ingredients

Units Scale
  • 6 medium-sized russet potatoes
  • 2-3 tablespoons of olive oil
  • Salt & pepper (to taste)
  • 4 oz. real butter
  • 3/4 cup of shredded cheddar
  • 3/4 cup sour cream
  • Optional: extra cheese, sour cream, fresh fried bacon (chopped), green onions

Instructions

  • Note: If you want to “bake” the potatoes in the microwave instead, see the microwave instructions in the Notes section and skip to Step 5.
    1. Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
    2. Scrub the potatoes clean, then poke several holes in each potato with a fork. Rub them lightly with oil and sprinkle with salt and freshly ground black pepper.

    3. Place the potatoes on the rack, spaced apart so they cook evenly.

    4. Bake for 45 minutes to 1 hour, or until they reach an internal temperature of about 209°F or are fork-tender.

    5. Remove the potatoes from the oven, but leave the oven on.

    6. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop the cooked potato into a bowl, leaving the skins intact.

    7. Add the butter, cheese, sour cream, salt, and pepper to the bowl and mash everything together until well combined. Use a fork to fluff the filling so it’s light and creamy.

    8. Spoon the mashed potato mixture back into the potato skins and place them on a baking sheet.

    9. Bake for about 30 minutes, or until the cheese is melted and the tops are lightly browned.

    10. Let them cool slightly, then eat them whole with your fingers (my favorite way) or scoop out the filling with a fork or spoon while they’re still hot.

    11. Optional toppings: you can easily add extras such as bacon, green onions, mushrooms, or different cheeses.

Equipment

Notes

Microwave Directions: If you are short on time, you can make twice baked potatoes using the microwave for the first bake. Wash the potatoes and poke several holes in them with a fork. Microwave for 5 minutes, turn them over, then microwave for another 3 to 5 minutes or until they are fork tender. After that, continue with the recipe by scooping out the filling, mixing it with the other ingredients, and baking the stuffed potato skins as directed.

Air Fryer: To make this recipe in an air fryer, cook the whole potatoes in the air fryer at 400°F for about 40 minutes, turning them halfway through cooking, until they are tender. After preparing the filling according to the recipe above and stuffing the potato skins, return them to the air fryer and cook at 375°F for 10 to 15 minutes, or until the cheese is melted and bubbly. You will likely have to do this in batches or cut the recipe in half.

Nutrition

  • Serving Size: 1 potato half
  • Calories: 276
  • Sugar: 0.8 g
  • Sodium: 338.8 mg
  • Fat: 18.5 g
  • Carbohydrates: 20.9 g
  • Fiber: 1.4 g
  • Protein: 7.8 g
  • Cholesterol: 44.4 mg

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Find it online: https://rosebakes.com/twice-baked-potatoes/

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