Twice Baked Potatoes (Stuffed Jacket Potatoes)

doubly Baked Potatoes are jacket potatoes stuffed with a creamy, bum, buttery potato filling hit with salty pops of bacon. think of it as the potato love-child of adust potatoes and mashed potato ! This is pretty much every tall mallow lovin, ’ carb monster ’ s dream arrive dependable .
Dainty food this own ’ metric ton – this is proper ease food, dialled up to 11 !

Twice Baked Potatoes

doubly Baked Potatoes are therefore named because of how they ’ re made. wholly potatoes are first baked until the human body is piano. It ’ mho then scooped out, leaving the potato clamber shells. interim we mash the pulp with a jacket potato ’ randomness best friends – bacon, cheese, butter and cream – to create the ultimate mashed potato filling !

Reading: Twice Baked Potatoes (Stuffed Jacket Potatoes)

This is packed back into the empty hide and baked a second time until deliciously golden and bubbling. It ’ s a party in a potato ! ! !

Ingredients in Twice Baked Potatoes

All our favored ingredients star in these jacket potatoes ! !

• Potatoes – Use starchy or all-rounder potatoes that will bake up then they ’ ra nice and downy on the inside. I use Sebago potatoes which are the dirt brushed type, the most common potatoes in Australia. For USA, Russet is ideal, and in the UK, Maris Piper or King Edwards. Use potatoes that are around 300g ( 10oz ) each. As they ’ re cut in one-half for this recipe, if you use potatoes that are much smaller the halves become quite bantam. One whole potato is a generous serve for a main dish, and one half is a good size as a english or starter ;
• Bacon – Cut into minor batons and pan fried until crisp ! Use streaked bacon if you can, for a better taste ( because fatness = flavor ! ) ;
• Cheese – For stirring into the creamy mashed potato satiate we stuff into the bake potato american samoa well as top. Almost any type of tall mallow that melts will work fair great hera – cheddar ( this is what I used ), tasty tall mallow, gruyere, Swiss, Monterey Jack, Colby. Mozzarella works fine besides, though I ’ vitamin d add a emergency of extra salt into the fill up ( mozzarella is lower in salt and bland differently ) ;
• Cream and butter – To make the grind potato filling dreamy and creamy !
• Green onion – For stirring into the filling, to add color and an onion-y sting ; and
• Chives – A classic bake potato garnishee to sprinkle on before serving. Or fair use more finely sliced green onion !

How to make Twice Baked Potatoes

Short of the long : bake potatoes, scoop out pulp, squash with add-ins ( bacon etc ! ), stuff back in, top with cheese, bake again !

Part 1: Baking potatoes

1. Prick, rub with oil and salt: Prick potatoes 8 times or so with a crotch. Rub lightly with vegetable oil and sprinkle with salt ;
2. Bake : Bake potatoes for 75 minutes at 220°C / 430°F ( 200°C fan ) or until you can pierce with a tongue and meet no resistance. I bake the potatoes on a rack set over a tray, to allow the hot air to circulate under the potatoes so the skin on the bottom goes a bit crisp besides. It besides helps to ensure the potatoes sit flat once stuffed. But the rack is not all-important. You could even put them neat on the oven racks. however you ’ ll inactive need a tray to bake them on once stuff which is why I just start off using a tray ;
3. Scoop out the pulp using a spoon, leaving about 0.7cm ( 1/3″ ) layer of potato attached to the skin ; and
4. Place the potato shells back on the tray, ready to be stuffed !

Part 2: Stuffing and second bake

now it ’ sulfur clock to make the creamy, buttery filling to stuff back into the potatoes for the second bake .

1. Mash potato: Mash the scooped out potato. It doesn ’ t need to be completely politic, though nor do you want big potato chunks. Do not be tempted to use an electric beater. It will overwork the starch and make the woof gluey ;
2. Add ins! In this version, I ’ megabyte using bacon, skim, butter, green onions and cheese for my attention deficit disorder ins. It ’ s a combination you merely can ’ t go faulty with ! The cream and butter makes the fill excess juicy. You could switch out the cream for sour cream if you like a reach of bladderwrack ;
3. Mix the meet until combined ;
4. Stuff the skins : Pile the creamy potato filling back into the potato skins. Use all of the fill so it mounds up slenderly ;
5. Top with cheese and bake: Sprinkle with tall mallow and bake for 20 – 25 minutes until the cheese is melted and golden ;
6. Devour! Serve immediately, while piping hot. I like to dollop with off skim, sprinkle on a snatch of extra bacon angstrom well as chives for color .

When / how to serve Twice Baked Potatoes

Whether you choose to serve this as a in full loaded potato side cup of tea, a appetizer, or a meal in itself, you truly can ’ thyroxine go incorrect !
If you ’ re opting to serve it as a meal, add a newly vegetable side dish to round it out. Because this thrust potato is quite full-bodied ( creamy, pantry, bacon-y ! ), I ’ vitamin d choose for something fresh like a Cucumber Salad or Tomato Salad. If these don ’ thymine do it for you, have a browse of my vegetable sides by vegetable and choose something using what you ’ ve got .
As a side dish, it will go with anything truly. well, as I frequently say, anything non- Asian. I don ’ thymine think it would work aboard a stimulate child. But hey ! If you wanted to, I wouldn ’ triiodothyronine estimate ! ( Actually, I would be proud ! ) – Nagi x

Watch how to make it

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Twice Baked Potatoes (Stuffed Jacket Potatoes)

Author:

Nagi

Prep:

15

mins

Cook:

1

hr

15

mins

Main, Potato, Side Dish

American, Western

5

from

19

votes

Servings

8

pieces

Tap or levitate to scale
Print

Recipe video above. Baked potatoes stuffed with a creamy, bum, mashed potato filling hit with salty pops of bacon. think of it as the shoot love-child of jacket potatoes and mashed potato ! This is pretty much every tall mallow lovin, ’ carb monster ‘s dream arrive genuine. Dainty food this ai n’t – this is proper comfort food, turned astir to 11 ! Serve it as a side, or as a meal .

Ingredients

• ▢

  4 x 300g / 10oz potatoes – Sebago ( Aus ), Russet ( US ), Maris Piper / King Edwards ( UK ) ( Note 1 )

• ▢

  1 tbsp canola oil or vegetable petroleum

• ▢

  1/2 tsp strategic arms limitation talks

Creamy potato filling:

• ▢

  200g / 7oz bacon ( streaked ) , chopped into modest batons ( Note 2 )

• ▢

  120g / 8 tbsp unsalted butter

• ▢

  1/3 cup cream ( arrant or thickened / heavy )

• ▢

  1 cup cheddar tall mallow , shredded ( Note 3 )

• ▢

  3 green onions , finely sliced

• ▢

  1/4 tsp salt

• ▢

  1/4 tsp pepper

Garnish and serving (optional)

• ▢

  1 1/2 tbsp chives , finely chopped ( garnishee )

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• ▢

  sour cream ( recommended ! )

Instructions

Bake potatoes:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).

• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.

• 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!)

• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

Prepare filling add-ins:

• 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.

• 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)

Stuff potatoes:

• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).

• 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.

• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.

• 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.

Bake again!

• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.

• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.

• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

Recipe Notes:

1. Potatoes – Any starchy or all-around potatoes will work capital for this recipe. The recipe will work fine with waxen potatoes besides, except they barely don ’ t bake to be as downy inside so the chat up potato satiate is dense / thick. It ’ sulfur inactive delicious, just a different texture !
2. Bacon – If you don ’ thyroxine use streaked bacon ( eg. if you ’ re in Australia and you use middle bacon or shortcut bacon ) there won ’ thyroxine be enough fat to cook it using this oil-less method. so precisely add a equal of oil on high heat and cook bacon until crisp .
3. Cheese – Any cheese that melts well can be used hera. If using mozzarella, add an extra top of salt into the satiate ( because it ’ south 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 part ( i. half a potato )

Nutrition Information:

Calories:

430

cal

(22%)

Carbohydrates:

27

g

(9%)

Protein:

10

g

(20%)

Fat:

32

g

(49%)

Saturated Fat:

17

g

(106%)

Trans Fat:

1

g

Cholesterol:

75

mg

(25%)

Sodium:

486

mg

(21%)

Potassium:

721

mg

(21%)

Fiber:

3

g

(13%)

Sugar:

1

g

(1%)

Vitamin A:

724

IU

(14%)

Vitamin C:

31

mg

(38%)

Calcium:

135

mg

(14%)

Iron:

1

mg

(6%)

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Life of Dozer

His biggest refer about moving* ? The empty electric refrigerator. Where ’ randomness all the food gone ? ? ! !
* Moving out temporarily during renovations ! Staying at a lease nearby just during the flower of the rebuild work !

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Category : Recipe