When you’re looking for a hearty side dish to serve to your family and friends, this Twice Baked Potato recipe fits the bill perfectly! I grew up on my mom’s Twice Baked Potatoes and love to make them, as I typically have the ingredients on hand in my fridge and they add a bit of “fancy” and fine dining to any meal. As an additional bonus, they are so easy to make!
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Just like the name of this side dish, making the Twice Baked Potatoes is a two-step baking process. The step that takes the longest to do, but is also the easiest, is baking the potatoes in the oven as the first step. While you may “bake” a potato in the microwave for a quick baking solution, it’s important that you follow this recipe to bake the potatoes in a conventional oven so that the potato skin will become hard and crispy to form the firm shell for the inside potato filling mixture. Also, I don’t cover the potatoes with tin foil prior to baking as that makes the potato skin softer.
What Ingredients Do I Need to Make Twice Baked Potatoes?
I like to go with my standard baked potato taste profile when making this recipe. The ingredients I use are:
- Large baking potatoes (i.e. Idaho Russets)
- Butter
- Greek yogurt (or sour cream)
- Milk
- Scallions
- Salt
- Pepper
What Kitchen Tools Do I Need to Make Twice Baked Potatoes?
- Scrubby (I keep a separate Scrubby for scrubbing vegetables.)
- Fork
- Oven mitt
- Sharp knife
- Cutting board
- Kitchen shears (see tip below)
- Medium sized spoon
- Mixing bowl
- Measuring cup
- Potato masher
- Baking sheet
What Other Ingredients Can I Add to Twice Baked Potatoes?
As I mentioned, I am a purist when it comes to my preferred ingredients for this Twice Baked Potato recipe and prefer it exactly as I had them prepared for me growing up. But it’s definitely easy to add in or top with additional veggies, meats, dairy and seasonings. When you top with a meat item, like chili or barbecue chicken, the Twice Baked Potato will stand on its own as the perfect meal for supper or lunch. Here are some additional toppings and add ins for you to consider:
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Bacon bits
- Chopped broccoli
- Chives
- Sautéed peppers and onions
- Mushrooms
- Fried onions
- Ranch dressing
- Chili
- Barbecue chicken
- Chicken casserole (My recipe is HERE.)
What to Serve with Twice Baked Potatoes
Twice Baked Potatoes go well with almost any meal! They also travel well and are a great take along when you’re taking a dish to a potluck meal. Some meal ideas to consider are:
- Steak
- Prime Rib
- Mississippi Pot Roast
- Ham
- Fried Chicken
- Chicken Casserole (My recipe is HERE.)
- Hamburgers
- Pork Roast
- Pork Tenderloin
- Tossed Salad
- Fish
- Shrimp
- Soup
Complimentary Side Dish Ideas
Twice Baked Potatoes are a pretty well-rounded, robust side dish on their own, but go well with lots of other veggies — especially lighter fare like greens. Here are some ideas to serve alongside a primary protein and twice baked potato.
Can Twice Baked Potatoes Be Made Ahead of Time?
Yes, Twice Baked Potatoes may be made ahead of time, up to baking the filled and stuffed potatoes. Simply cover the stuffed potatoes on the baking sheet and refrigerate, up to a day ahead of time.
How Many People Will This Recipe Serve?
The serving size of this Twice Baked Potato recipe is typically one half of a potato. So, this recipe (three potatoes) would typically serve six people. I like to make extra, because I love to have leftovers to enjoy for another meal. It’s easy to decrease or increase the portions of this recipe by simply decreasing or increasing the quantity of each ingredient.
Twice Baked Potato Recipe
The recipe for Twice Baked Potatoes can be found below.
Twice Baked Potatoes
This easy to make side potato dish elevates any meal. Twice baked potatoes will also stand on their own for a delicious lunch or lighter supper.
Ingredients
- 3 Large baking potatoes i.e. Idaho Russet
- 3/4 stick Butter
- 1 cup Greek yogurt Sour cream may be substituted
- 1/4 cup Milk Add more milk if thinner consistency is desired.
- 2 Scallions Finely chopped
- Salt and pepper to taste
Instructions
-
Wash and scrub potatoes.
-
Prick the potatoes with a fork in several spots.
-
Bake in pre-heated 400 degree oven for one hour.
-
Remove the potatoes from the oven
Second Step of the Process
-
While the potatoes are still warm, slice them in half lengthwise one at a time.
-
Scoop the inside of the potato out with a large spoon into a mixing bowl. Make sure you leave the "wall" of the potato intact and place the potato shell on to a baking sheet.
-
Once all of the potatoes have been "scooped," add the butter, Greek yogurt (or sour cream,) milk, scallions, salt and pepper.
-
Mash the potato mixture well with a potato masher.
-
Spoon the potato mixture into the potato shells.
-
Bake the filled potatoes in a pre-heated 350 degree oven for 30 minutes.
Recipe Notes
This recipe may be made ahead of time, if you'd like. Simply prepare the recipe up to the second baking point and refrigerate the filled potatoes.
This recipe makes six servings. If more servings are needed, simply increase the quantities of all of the ingredients.
* Helpful Kitchen Tip *
Many people know this helpful kitchen hack, but if you don’t, here goes!
I always cut scallions with kitchen shears, rather than chopping them with a knife. Using this kitchen shear method is faster, easier to cut on a diagonal and results in a more uniform “chop.”
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