Twice Baked Potatoes
This recipe is going to be very quick and more importantly, very easy. It’s a great alternative to mashed potatoes, which seems to be the go to potato method for our family.
While this is usually made as a side dish, you can really just whip up a salad or soup and this can easily be served as an entree.
The great thing about this recipe is you can adjust it to your family’s taste and make it however you see fit.
- 4 baking style potatoes
- butter (optional)
- kosher salt (optional)
- Bacon Bits
- Sour Cream
- Milk or Heavy
- Salt and Pepper
- PREHEAT OVEN TO 350 degrees F.
- Bake potatoes until fork tender.
- Once baked and cool enough to touch, cut off top of potato.
- Very carefully, scoop out inside of potato, leaving a little bit around edges for stability.
- Place the meat of the potatoes in a bowl and add toppings.
- Mix until combined.
- Scoop back into potato shells.
- Place on sheet pan and bake in 350 degree F oven for 30 minutes.
- Use whatever toppings you like for your filling. I use whatever my family likes for baked potatoes.
- I didn't give measurements, because this is a recipe where you really just need to eyeball it. Kind of think about how you prepare you baked potato and go from there.
- For 4 potatoes, I only used about 1/4 cup of heavy cream. The only reason I use it, is to just loosen up the mixture a bit. If you don't want to add it, I will never know.
- To mix my potatoes, I use a hand mixer, really to just make fluffy. You can use a fork as well.
- Just because, I top each potato with a sprinkle of cheese.
- There are really 2 methods you can use to "twice bake". The first one being the one mentioned here, which is just cutting off the tops and filling that way OR you can cut potato (once baked) in half, then scoop out and fill. The latter method will give you, in theory, 2 servings.