At it’s simplest a twice-baked potato is a creamy & buttery & cheesy blend of smashed potatoes cradled in a crisp, tasty potato skin. For me, a Twice Baked potato seems kind of fancy, and festive, and special. Stay with me, and I’ll show you my favorite Twice Baked Potato and how to freeze them for a quick and easy side dish that pairs perfectly with a steak, pork chop, chicken breast or salmon… and could even be enjoyed a la carte. And hopefully you will be inspired to make these fully-loaded Twice Baked Potatoes and customize the filling to your liking. Let's get going!!!
Twice Bake Potatoes
4 Russet Potatoes, baked until soft
½ cup Butter
1 tsp salt
¼ tsp black pepper
1 cup Sour Cream
½ tsp powdered Onion
1 tsp Sweet Red Pepper Flakes (or Paprika)
1 Tbls Parsley flakes
1.5 cups grated Cheddar
1 cup grated Gruyere Cheese (Use your favorite cheeses, or just cheddar, or whatever you have on hand)
1 lb. minced & fried Bacon
See video for assembly instructions. Place potatoes on foil lined pan and bake in preheated 350° oven for 35-45 minutes, or until heated through and lightly browned.
If re-heating from frozen, remove packaging and let thaw for 5-6 hours at room temperature. Place potatoes on foil lined pan and bake in preheated 300° oven for 35-45 minutes. Increase oven to 350° and bake until internal temperaure of 190° is reached. Total cooking time could take up to 60 minutes, depending on how thawed your potato is before baking.
Twice Baked Potatoes #Twice-Baked #bakedpotatoes #loadedbakedpotato #potatoes #potatosidedish #Baconcheesepotatoes #howtobakeapotato #RussetPotatoes #sidedish