To make twice baked potatoes, follow these steps:
- Choose the right potatoes: Use Russet potatoes because they are starchy, have sturdy skins, and bake well
- Bake the potatoes: Preheat your oven to around 400°F (200°C). Wash and dry the potatoes, prick them several times with a fork, rub with olive oil, and sprinkle with salt. Bake directly on a baking sheet for about 50-60 minutes or until tender when pierced with a fork
- Prepare the filling: After baking, let the potatoes cool enough to handle. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin ¼-inch layer of potato inside the skin to keep its shape
- Mix the filling: In a bowl, mash the scooped-out potato flesh with ingredients such as butter, sour cream, milk, salt, pepper, garlic powder, chives, and optionally chicken bouillon or other seasonings. Mix until smooth but not gluey; add more milk if needed to keep the filling soft
- Add extras: You can mix in cooked, crumbled bacon and some shredded cheese into the filling or reserve some for topping
- Refill and top: Spoon the mashed potato mixture back into the potato skins. Top with shredded cheese, bacon bits, and green onions if desired
- Bake again: Place the filled potatoes on a baking sheet and bake at 350°F (175°C) for about 15-20 minutes until the cheese is melted and bubbly
- Serve: Garnish with additional green onions or herbs and serve hot
This method yields creamy, flavorful twice baked potatoes with a crispy skin and cheesy topping, perfect as a side dish or a hearty entrée
