ADVERTISEMENT
The Easiest Twice-Baked Potatoes: Quick and Easy Comfort Food
When you’re looking for a dish that’s simple, comforting, and sure to please a crowd, twice-baked potatoes are the answer. This recipe for The Easiest Twice-Baked Potatoes takes all the deliciousness of a classic twice-baked potato and simplifies the process, making it quick and easy without sacrificing any flavor. Whether you’re preparing a weeknight dinner or serving a side dish at a family gathering, these twice-baked potatoes are the perfect balance of creamy, cheesy goodness with a crispy, golden skin.
Why You’ll Love This Recipe
Twice-baked potatoes are a beloved comfort food. They start with a perfectly baked potato, which is then scooped out, mixed with a creamy, cheesy filling, and baked again until golden and delicious. This version of the recipe simplifies the process, making it quicker without losing any of the rich, comforting flavors. The result? A batch of fluffy, cheesy potatoes that are easy to prepare and impossible to resist.
Ingredients You’ll Need:
- Russet potatoes: These are the perfect potatoes for twice-baked potatoes because of their starchy, fluffy texture when baked.
- Butter: Adds richness and helps create the creamy filling.
- Sour cream: For extra creaminess and a slight tang that balances the richness.
- Cheddar cheese: The star of the filling – sharp cheddar melts beautifully and adds great flavor.
- Milk: To help create the perfect creamy consistency for the potato filling.
- Salt and pepper: For seasoning.
- Green onions or chives: Optional, but they add a pop of color and flavor.
- Bacon bits: Optional, but they take these potatoes to the next level of deliciousness with their smoky, savory crunch.
- Parmesan cheese: Optional for a crispy top layer, adding extra flavor and texture.
Directions:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes clean, then prick them a few times with a fork to allow steam to escape while baking.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are fork-tender. You’ll know they’re done when a fork slides easily into the flesh of the potato.
- Prepare the Filling:
- Once the potatoes are baked and cool enough to handle, cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving a small border around the edges to keep the potato skin intact.
- Transfer the scooped-out potato flesh to a mixing bowl. Add butter, sour cream, cheddar cheese, milk, and season with salt and pepper. Mash everything together until smooth and creamy. If you’d like extra flavor, feel free to add a handful of cooked bacon bits or freshly chopped green onions/chives.
- Stuff the Potatoes:
- Spoon the creamy mashed potato mixture back into the hollowed-out potato skins. Be generous with the filling – you want each potato half to be nicely packed with that cheesy goodness!
- Bake Again:
- Place the stuffed potato skins on a baking sheet. If desired, sprinkle a little Parmesan cheese on top of each stuffed potato for a golden, crispy finish.
- Bake the stuffed potatoes in the oven for an additional 10-15 minutes, or until the tops are golden and the cheese is bubbly.
