I’ve always found homemade twice baked potatoes to be a comforting classic, but getting them just right takes a bit of finesse. The combination of creamy filling, crispy skin, and rich flavors can elevate any meal, but there’s a trick to balancing the ingredients so it doesn’t feel heavy. If you’ve ever wondered how to achieve that perfect harmony, I’ve got a method that might just change how you approach this dish forever.
Recipe
If you’re searching for a side dish that shouts comfort, indulgence, and “I’m never sharing this,” search no more—this homemade twice-baked potato recipe is a game-changer.
Imagine sinking your fork into a fluffy, creamy potato filling loaded with sharp cheddar, crispy bacon, and a hint of chives, all hugged by a crispy, buttery skin. It’s the kind of dish that makes everyone at the table go silent, except for the occasional “wow.”
The secret? Baking the potatoes twice guarantees the perfect balance of textures—soft, rich centers and golden, caramelized edges. Whether you’re serving these at a holiday dinner or just treating yourself on a cozy night in, they’re guaranteed to steal the show.
Trust me, once you try these, they’ll become your go-to recipe for impressing guests (or just yourself). Let’s get cooking—your taste buds won’t regret it.
Ingredients
For the ultimate twice-baked potatoes, choosing the right ingredients is key. Start with starchy russet potatoes—their fluffy texture is perfect for absorbing butter and cream. Fresh dairy and sharp cheeses are non-negotiables for that rich, indulgent flavor.
Don’t skimp on seasonings; they’re what take this dish from good to unforgettable.
- Russet potatoes: Their high starch content guarantees a light, fluffy texture. Avoid waxy varieties like red potatoes.
- Unsalted butter: Adds richness; unsalted lets you control the seasoning.
- Sour cream: For creaminess and tang. Greek yogurt works as a substitute if needed.
- Heavy cream: Creates a luxurious texture. Half-and-half can be used, but it’s less decadent.
- Sharp cheddar cheese: A must for bold flavor. Freshly grated melts better than pre-shredded.
- Bacon: Crispy, crumbled bacon adds smokiness. Turkey bacon or vegetarian bacon can be swapped in.
- Green onions (scallions): Freshness for balance. Chives are a great alternative.
- Garlic powder: Adds depth without overpowering. Fresh garlic works too, but it’s stronger.
- Salt and black pepper: Essential for seasoning. Adjust to taste.
- Optional extras: A sprinkle of smoked paprika or fresh parsley for garnish elevates the presentation.
How to Make the Best Garlic Herb Twice Baked Potatoes
Let the potatoes cool slightly, then slice them in half lengthwise. This makes them easier to handle and prepares them for scooping. Letting them cool prevents burns and makes the skin firmer.
Carefully scoop out the potato flesh, leaving a thin layer inside the skin. Use a spoon to avoid tearing the skins. Leaving a thin layer helps the skins hold their shape during the second bake.
Mash the scooped-out potato with butter, garlic, herbs, sour cream, and cheese. This step creates a creamy, flavorful filling. Pro tip: Warm the butter and sour cream slightly for easier mixing.
Season the mixture generously with salt and pepper. Taste as you go to verify the filling is well-seasoned.
Spoon the mashed mixture back into the potato skins. Don’t press too hard—this helps keep the filling light and fluffy.
Sprinkle additional cheese on top for extra flavor and a golden finish. This creates a delicious cheesy crust during the second bake.
Bake again at 375°F (190°C) for 15-20 minutes, or until the tops are golden and bubbly. This step reheats the potatoes and crisps the cheese.
Let the potatoes rest for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle.
Garnish with fresh herbs like chives or parsley for a pop of color and flavor. A finishing touch that adds freshness and visual appeal.
Serve immediately while warm. Twice-baked potatoes are best enjoyed fresh out of the oven for maximum flavor and texture.
Nutrition
This homemade twice-baked potato recipe is packed with flavor and nutrients. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 15g |
| Carbohydrates | 37g |
| Protein | 10g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 450mg |
Chef Tips
When preparing this twice-baked potato, I always recommend starting with russet potatoes, as their starchy texture holds up well to baking and scooping. Make sure to prick the skins with a fork before baking to prevent bursting.
I prefer sour cream and butter for a creamy filling, but you can adjust to taste. Adding cheese on top before the final bake gives it a golden, crispy finish.
