Make these Twice Baked Potatoes with your dinner tonight! Perfect as a side dish for steak or chicken but also a great holiday side with your turkey or roast!
Ingredients
- 6 large russet potatoes (about 3 1/2 pounds)
- 5 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 cup bacon bits, plus more for topping (can also used cooked, crumbled bacon)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 6 tablespoons sour cream
- 1 cup grated cheddar cheese, divided
Instructions
- Preheat the oven to 400 degrees.
- Clean the potatoes and then rub with a drizzle of olive oil and season with salt and pepper. Prick the potatoes several times with a fork. Place on a baking sheet and bake for 45-55 minutes or until fork tender. Let the potatoes cool slightly and then cut the top third off of each potato. Scoop the flesh out of the potato into a large bowl, keeping a 1/2 inch border around the rim. Also scoop the flesh out of the top part of the potato that was trimmed off and add to the bowl.
- Using a potato ricer, rice the potatoes into another bowl and then add the butter, salt, pepper, garlic powder, bacon bits, cream, 1/2 cup of the cheddar cheese and sour cream to the potato filling. Let the filling sit for 5 minutes to melt the butter (the hot potato filling will melt the butter) and then stir together to combine. (If you’re just using a potato masher, just add the ingredients to the bowl after you scoop the potatoes out)
- Divide the filling in between the potatoes, mounding the filling up. Divide the remaining 1/2 cup of cheddar cheese between the tops of the potatoes and then top with extra bacon bits. Place the potatoes back into the oven for 7-8 minutes to melt the cheese and warm the filling though.
Recipe Notes
To Make Ahead: Make the potatoes up until the point of cooking, then refrigerate until you’re ready. Remove the potatoes from the oven 30 minutes before baking, let sit at room temperature and then bake per the instructions in the recipe card.
Store: Store leftover potatoes in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat leftover potatoes in the microwave until warmed though.
Freeze: Need to prep a lot of potatoes for a party or holiday? These potatoes can be frozen, too! Again, make them up until the point of cooking, right before adding the cheese and bacon. Freeze the potatoes in a container (without stacking) or freezer bags until ready. Place frozen potatoes on a baking sheet and bake at 375 degrees for 25 minutes. Remove the potatoes from the oven, add the cheese and bacon bits and return to the oven for 10 minutes until the cheese is melted and the centers of the potatoes are warm.
Bake Thawed Potatoes: Thaw frozen twice baked potatoes in the refrigerator overnight. Add the cheese and bacon bits to the tops and bake per the instructions in the recipe card.
- Category: Side Dish
- Method: Oven
- Cuisine: American
