These twice baked potatoes are a family-favorite recipe that easily upgrades your standard baked potatoes! They make the ultimate loaded baked potatoes that are full of flavor from sour cream, ham, bacon, cheese, and more! They're easy to make and a great side dish to make in advance or have in the oven while you are busy with other cooking!
1cupsour cream(or sour cream substitute, cottage cheese, chivo or top o' tater)
½cupham(diced, frying is optional)
1¼cupcheddar cheese(grated, reserve ¼ cup for the topping if desired)
¼teaspooneach, salt & pepper(to taste)
Twice Baked Potato Topping
¼cupbacon(chopped, cooked - about 4 to 6 slices)
2tablespoonchives(fresh, chopped)
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Instructions
Baking the Potatoes (the first time)
Preheat your oven to 450°F (232°C/Gas Mark 8).
Clean and fork large baking 4 large russet potatoes, and place them on squares of aluminum foil. (optional) Drizzle with 2 tablespoon olive oil and sprinkle with coarse-grain 1 pinch Himalayan salt or Redmond salt.
Cook for 1 hour 15 minutes. Squeeze the potatoes to see if they're tender (wear an oven mitt to protect your hand). Remove from oven and allow to cool before handling.
Assemble the Twice Baked Potatoes
Slice each baked potato in half lengthwise.
Scoop out the inside white of the potato, being careful not to get too close to the skin as it will tear easily. Place the scooped out potato into a mixing bowl.
Add softened ½ cup butter, ½ cup milk, and 1 cup sour cream then combine with a hand mixer or masher. Stir in cooked ½ cup ham and 1¼ cup cheddar cheese, season with ¼ teaspoon each, salt & pepper to taste, and mix again.
Spoon filling portions into hollowed-out baked potato skins.
Top each filled potato with ¼ cup bacon and 2 tablespoon chives(or scallions), and add more 1¼ cup cheddar cheese if desired.
Bake at 375°F (190°C/Gas Mark 5) in a greased baking dish for 30-35 minutes, until the cheese topping is melted and/or the filling turns golden brown.
Remove from the oven when done, and serve immediately.
Video
Notes
Tips:
There are many other optional stir-ins that could be included! Things like chopped broccoli or cauliflower, tasty horseradish, blue cheese, pesto, chicken, cooked ground beef, or mixed vegetables. Try your favorite baked potato toppings!
Don't forget to pierce the potatoes all over with a fork before baking them. This allows steam to escape and will prevent them from bursting.
Add the milk in small increments. This way, you can easily add more until you reach your desired level of creaminess.
Bake your potatoes only until they are just tender during the first bake. Overbaking can make the skin tough and the filling too dry.
Storing & Reheating:
To store: Let your potatoes cool to room temperature before storing them. Place them into an airtight container (or wrap them tightly) and keep them in the refrigerator for up to 4 days.
To freeze: Flash-freeze the potatoes in a single layer on a baking sheet for about 2 hours. Once frozen, wrap them individually in plastic wrap and place them all into a large container or storage bag. They can be frozen for up to 3 months before or after baking.
To reheat: Place your twice-baked potatoes on a baking sheet and cover them with aluminum foil. Bake at 350°F (175°C/Gas Mark 4) until hot. Read my guide on reheating baked potatoes for more tips and tricks.