From Scratch To Savory: How To Make Twice-Baked Potatoes

By: VidJovanovic
Date: October 19, 2022
Time to read: 6 min.

When it comes to making side dishes, potatoes are always a good option. They’re filling, satisfying, and can be made in a variety of ways. One of our favorite potato recipes is for twice baked potatoes.

Twice baked potatoes are easy to make and only require a few ingredients. Plus, they can be made ahead of time and reheated when you’re ready to eat.

In this blog post, we’ll show you how to make twice baked potatoes that are creamy, flavorful, and perfect for any occasion.

Key Takeaways

Preheat oven to 375 degrees F (190 degrees C).
Bake potatoes for 1 hour.
Cut potatoes in half lengthwise and scoop out the pulp, leaving a thin shell.
Mash the pulp with butter, sour cream, garlic, salt, and pepper.
Spoon the mixture back into the potato shells.
Bake for an additional 20 minutes.

Table of Contents

How To Make Twice-Baked Potatoes?

This dish is made by baking potatoes twice—once to cook the potato and again to create a crispy, creamy filling.

While the potatoes are baking the first time, you can prepare the filling. To do this, combine mashed potatoes, shredded cheese, green onions, and bacon bits in a large bowl.

You can also add other ingredients to taste, such as garlic powder or black pepper. Once the potatoes are cooked, they should be removed from the oven and cooled slightly.

Once cooled, carefully scoop out the pulp of the potato, being careful not to break the skin. The pulp should then be added to the potato filling mixture in the large bowl. Stir until well combined.

Next, stuff each potato shell with the potato mixture until it is heaping. Pack it tightly so it doesn’t spill when you bake it a second time.

You can then place the stuffed potatoes on the baking sheet and bake at a high temperature until golden brown. Once baked, remove from oven and garnish with shredded cheese and green onions if desired. Serve immediately and enjoy.

Preheat Oven To 375 Degrees

Twice baked potato on a baking sheet — Preheat Oven To 375 Degrees

Preheat your oven to 375 degrees. This is the temperature at which you’ll want to place your potatoes.

But don’t just stop there—you should also preheat the oven for at least 15 minutes before baking to reach this temperature and maintain it throughout cooking time.

The next step is choosing a pan in which to bake your potatoes. Use a casserole dish or baking sheet coated with aluminum foil for this.

If you’re going with sheets, lay down two sheets of aluminum foil on top of each other and fold them over so that they form squares large enough to hold all six halves of the potato.

Then press down on each square so it’s smooth on all sides (this will help prevent sticking). Using a casserole dish, simply line its bottom with one layer of foil before placing them inside.

Cut Potatoes In Half Lengthwise And Scoop Out The Insides, Leaving A Thin Shell

The most important step in producing twice-baked potatoes is this one. If you don’t do this correctly, your potato will fall apart when you try to scoop out the insides and add them back into the empty shell.

I highly recommend using a sharp knife for this step as it’ll make cutting through the skin much easier than using something dull like an apple corer or paring knife.

But what about scooping out all that flesh? You could use an ice cream scooper (which is what most food bloggers use), but I find that a spoon works just fine since it’s less likely to break through the wall of your potato and make a mess on your countertop.

Mash The Scooped-Out Potato Insides With Butter, Sour Cream, Salt, And Pepper

Once you’ve scooped out the potato insides, it’s time to mash them. You have a few options: your potato masher, ricer, or food processor will all work here.

First things first—add butter and sour cream to your scooped-out potatoes. Each amount will depend on how many toppings you like in your baked potatoes.

I prefer my mashed potatoes on the thick side (more butter/sour cream), but this is up to you! Now add salt and pepper as needed; I’d say about one teaspoon of each is right for me. Mix everything well until it’s nice and creamy—it should be smooth but not chunky.

Spoon The Mixture Back Into The Potato Skins

Twiced baked potato on a cast iron pan — Spoon The Mixture Back Into The Potato Skins

Refill the potato skins with the mixture by spoon. If desired, add cheese and bacon on the top. Bake for 20 minutes or until the top is golden brown and bubbly.

Top With Shredded Cheese And Bacon

Top with shredded cheese and bacon. The most common toppings for twice-baked potatoes are shredded cheddar cheese, crumbled bacon or scallions, which are all delicious.

You can also try adding sour cream or chives to your potato when you scoop out the inside.

Bake For 20 Minutes

When the oven is heated up and ready, place the potatoes on a baking sheet covered in foil, then put them in the oven for 20 minutes or until they are soft, golden brown and crispy.

If one starts looking like it’s going over too much (the outside is getting too dark), feel free to adjust your pan position slightly so that it doesn’t happen again.

After 20 minutes have passed and all potatoes have been removed from their foil coverings (they’ll need some time off as well), let them cool down for at least five more before proceeding with step three: whipping out your filling.

Why Are They Called Twice-Baked Potatoes?

You’ve probably wondered why these potatoes are called twice-baked. The name isn’t entirely accurate since the potatoes are only baked once, but it’s a fun name nonetheless.

The name comes from baking and scooping out the insides of a potato, then baking them again with cheese and bacon (or whatever else your heart desires).

So while they technically aren’t “baked twice,” it’s easy to see how this could lead to confusion.

Conclusion

Making twice-baked potatoes is easy and only requires a few simple ingredients. Following these steps, you can have delicious twice-baked potatoes in no time.

First, preheat your oven to 400 degrees Fahrenheit. Then, wash your potatoes and slice them in half length-wise. Next, scoop out the potato flesh, careful not to puncture the skin.

Once the potato flesh is scooped out, mix it with butter, sour cream, shredded cheese, and green onions. Then, spoon the mixture back into the potato skins and bake for an additional 20 minutes.

These twice-baked potatoes are sure to be a hit at your next gathering twice-baked.

Frequently Asked Questions

What are the benefits of making your potatoes from scratch?

There are a few benefits to making your potatoes:
-You can control the ingredients and quality.
-There is less waste.
-They’re typically cheaper than buying potatoes from the store.

Can I use other vegetables instead of potatoes when making Twice Baked Potatoes?

You can use any vegetables you want instead of potatoes when making Twice Baked Potatoes. This includes things like onions, green peppers, and mushrooms. Just be sure to adjust the amounts accordingly.

Do I need to peel my potatoes before baking them?

No, peeling potatoes is not necessary before baking them. Just make certain to give them a thorough scrub with a potato scrubber before cooking.

Should I use salt or pepper when cooking my potatoes?

When cooking potatoes, you can either salt or pepper them to your preference. However, baking twice may absorb more salt into the potato flesh.

Author

I’m Vid Jovanovic and I’m 36 years old. I’m a teacher by profession and my passion lies in baking. I have been baking since my early teens, when my grandmother taught me how to make a simple cake that you can find in any supermarket. My passion for baking grew as I got older and I started experimenting with different ingredients and recipes.