Sweet, Sweet Sunday

Making the Perfect Twice Baked Potatoes

There are times with a simple baked potato will not do, even how well dressed it might be.

You want something “extra”…you want to take what you’ve learned about Making the Perfect Baked Potatoes and turn them into something more…something a little fancier than regular baked potatoes.

The perfect twice-baked potatoes have crispy skins that are overflowing with creamy mashed potatoes and  covered with extra cheese and bacon.

Russet potatoes are the best choice for making twice baked potatoes because of their shape and size. The skins of Russet potatoes are sturdy enough to stay intact while you are hollowing them out and stuffing them.

 

 


Pre-heat oven to 400. Line a baking sheet with foil.

Bake your potatoes as explained in this post. I always make way more baked potatoes whenever I do make baked potatoes for making these and keeping stocked in my freezer for later…

Cut each potato in half lengthwise, Scoop out most of the inside of the potato, leaving a little bit so that the skins don’t crack or tear when you are working with them.

Hollow out each half, leaving a bit of a shell so the skins don’t break or crack.

Mash the insides, , as if you were making mashed potatoes. While you are making the mashed potatoes, you might want to stick the potato shells back in the oven to make them crispier.

Spoon the filling into the shells or snip off the corner of a freezer bag and pipe the filling into the shells.

Top with cheese, bacon and green onions.

Bake at 375 for 10-15min or until cheese is bubbly.

 

 

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Making Twice-Baked Potatoes Ahead of Time

You can save meal prep time during the week by baking, mashuing, and stuffing your potatoes. You can store them in your fridge in an air-tight container up to three days ahead….that way when prepping dinner on a work night all you have to do is simply warm the stuffed potatoes in the oven fot about 15min.

 

You can also keep twice baked potatoes on hand by freerzing them. After the potatoes have cooled, wrap each twice baked potato individually in aluminum foil and stick in the freezer.

Thaw your frozen twice baked potatoes by thawing them in the refrigerator overnight and then baking at 350 for 15-20 minutes.