Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe

Twice Baked Potatoes are jacket potatoes full of a creamy, tacky, buttery potato filling hit with salty pops of bacon. Consider it because the spud love-child of baked potatoes and mashed potato! That is just about each cheese lovin,’ carb monster’s dream come true.

Dainty meals this ain’t – that is correct consolation meals, dialled as much as 11!

Twice Baked Potatoes are so named due to how they’re made. Complete potatoes are firstly baked till the flesh is gentle. It’s then scooped out, leaving the potato pores and skin shells. In the meantime we mash the flesh with a jacket potato’s greatest pals – bacon, cheese, butter and cream – to create the last word mashed potato filling!

That is packed again into the empty pores and skin and baked a second time till deliciously golden and effervescent. It’s a celebration in a potato!!!

All our favorite substances star in these jacket potatoes!! 😂

• Potatoes – Use starchy or all-rounder potatoes that may bake up in order that they’re good and fluffy on the within. I exploit Sebago potatoes that are the dust brushed kind, the most typical potatoes in Australia. For USA, Russet is good, and within the UK, Maris Piper or King Edwards.

  Use potatoes which might be round 300g (10oz) every. As they’re minimize in half for this recipe, in case you use potatoes which might be a lot smaller the halves turn into fairly tiny. One entire potato is a beneficiant serving for a important dish, and one half is an effective dimension as a aspect or starter;

• Bacon – Lower into small batons and pan fried till crispy! Use streaky bacon in case you can, for a greater style (as a result of fats = flavour!);

• Cheese – For stirring into the creamy mashed potato filling we stuff into the baked potato in addition to topping. Nearly any kind of cheese that melts will work simply nice right here – cheddar (that is what I used), tasty cheese, gruyere, Swiss, Monterey Jack, Colby. Mozzarella works advantageous too, although I’d add a pinch of additional salt into the filling (mozzarella is decrease in salt and bland in any other case);

• Cream and butter – To make the mashed potato filling dreamy and creamy!

• Inexperienced onion – For stirring into the filling, so as to add color and an onion-y chunk; and

• Chives – A basic baked potato garnish to sprinkle on earlier than serving. Or simply use extra finely sliced inexperienced onion!

Wanting the lengthy: Bake potatoes, scoop out flesh, mash with add-ins (bacon and so forth!), stuff again in, high with cheese, bake once more!

Half 1: Baking potatoes

1. Prick, rub with oil and salt: Prick potatoes 8 occasions or so with a fork. Rub calmly with oil and sprinkle with salt;

2. Bake: Bake potatoes for 75 minutes at 220°C / 430°F (200°C fan) or till you’ll be able to pierce with a knife and meet no resistance.

   I bake the potatoes on a rack set over a tray, to permit the recent air to flow into underneath the potatoes so the pores and skin on the underside goes a bit crispy too. It additionally helps to make sure the potatoes sit flat as soon as stuffed. However the rack will not be important.

   You possibly can even put them straight on the oven racks. Nonetheless you’ll nonetheless want a tray to bake them on as soon as stuffed which is why I simply begin off utilizing a tray;

3. Scoop out the flesh utilizing a spoon, leaving about 0.7cm (1/3″) layer of potato hooked up to the pores and skin; and

4. Place the potato shells again on the tray, able to be stuffed!

Half 2: Stuffing and second bake

Now it’s time to make the creamy, buttery filling to stuff again into the potatoes for the second bake.

1. Mash potato: Mash the scooped out potato. It doesn’t have to be fully clean, although nor would you like large potato chunks. Don’t be tempted to make use of an electrical beater. It’ll overwork the starch and make the filling gluey;

2. Add ins! On this model, I’m utilizing bacon, cream, butter, inexperienced onions and cheese for my add ins. It’s a mixture you simply can’t go incorrect with! The cream and butter makes the filling further luscious. You possibly can change out the cream for bitter cream in case you like a contact of tang;

3. Combine the filling till mixed;

4. Stuff the skins: Pile the creamy potato filling again into the potato skins. Use the entire filling so it mounds up barely;

5. Prime with cheese and bake: Sprinkle with cheese and bake for 20 – 25 minutes till the cheese is melted and golden;

6. Devour! Serve instantly, whereas piping scorching. I wish to dollop with bitter cream, sprinkle on a bit of additional bacon in addition to chives for color.

Whether or not you select to serve this as a totally loaded potato aspect dish, a starter, or a meal in itself, you actually can’t go incorrect!

For those who’re opting to serve it as a meal, add a recent vegetable aspect dish to spherical it out. As a result of this stuffed potato is kind of wealthy (creamy, buttery, bacon-y!), I’d go for one thing recent like a Cucumber Salad or Tomato Salad. If these don’t do it for you, have a browse of my vegetable sides by vegetable and select one thing utilizing what you’ve bought.

As a aspect dish, it’s going to go along with something actually. Properly, as I typically say, something non-Asian. I don’t suppose it could work alongside a stir fry. However hey! For those who wished to, I wouldn’t choose! 😂 (Really, I might be proud!) – Johnsat x

Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe

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Serves: 8 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 430 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 x 300g / 10oz potatoes – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1)
• 1 tbsp canola or vegetable oil
• 1/2 tsp salt
• 200g / 7oz bacon (streaky) , chopped into small batons (Note 2)
• 120g / 8 tbsp unsalted butter
• 1/3 cup cream (pure or thickened / heavy)
• 1 cup cheddar cheese , shredded (Note 3)
• 3 green onions , finely sliced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tbsp chives , finely chopped (garnish)
• Sour cream (recommended!)

Instructions

1. Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
2. Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
3. Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
4. Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
5. Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
6. Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
7. Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
8. Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
9. Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
10. Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
11. Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
12. Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
13. Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

Notes

1. Potatoes – Any starchy or all-rounder potatoes will work great for this recipe. The recipe will work fine with waxy potatoes too, except they just don’t bake to be as fluffy inside so the mashed potato filling is denser / thicker. It’s still delicious, just a different texture!
2. Bacon – If you don’t use streaky bacon (eg. if you’re in Australia and you use middle bacon or shortcut bacon) there won’t be enough fat to cook it using this oil-less method. So just add a touch of oil on high heat and cook bacon until crisp.
3. Cheese – Any cheese that melts well can be used here. If using mozzarella, add an extra pinch of salt into the filling (because it’s got less seasoning that other cheeses and can taste bland).
4. Make ahead – Stuffed potatoes can be assembled up to the point of topping with cheese. Refrigerate and bake when required.
5. Nutrition per piece (ie. half a potato)

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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