Name: Easy Twice-Baked Potatoes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Ingredients: 8 baking potatoes, washed; 3 tablespoons canola oil; 2 sticks salted butter; 1 cup bacon bits; 1 cup sour cream; 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping; 1 cup whole milk; 2 teaspoons seasoned salt; 3 green onions, sliced; Freshly ground black pepper

Discover > Texas Recipes > Easy Twice-Baked Potatoes for Appetizers

Potatoes (What wine goes well with potatoes?) are the ultimate comfort food, all year round. Their carb-y richness instantly pleases the palate and the soul. And while almost anything you do make with a potato will turn out delicious, the array of flavors and textures that twice-cooked potatoes offer is unmatched. One such recipe that requires cooking the potatoes twice, is the classic appetizer - twice-baked potatoes. Twice-baked potatoes combine the goodness of baked and mashed potato in one dish. You can serve it as a side dish on holiday feasts, or as a one-plate meal for a solitary dinner.

The brilliance of twice-baked potatoes, as its name suggests, lies in double baking them. Double baking provides great versatility of tastes and textures. The outer potato cradle is pleasurably chewy, and lightly crunchy while the filling is creamy, velvety, and cheesy with little crackly and pungent bites of bacon and onion on top. And the whole is undeniably greater than the sum of its parts.

When making twice-baked potatoes, choose starchy potatoes. Russets are ideal for this recipe. They're nice and big - perfect for stuffing - and their tough skins do not crumble down when baked, stuffed, and baked again. You can also opt for other starchy potatoes like Yukon Golds or Idaho potatoes. But whatever variety you choose, make sure to pick equal-sized potatoes, to ensure even baking and pierce tiny holes into the potatoes to allow the steam to release while they bake.

Making Twice-Baked Potatoes

Bake the Potatoes

Preheat oven to 400°F. Take the potatoes and prick them with a fork. Brush them with canola oil and sprinkle a pinch of salt on top. Then place them on a lined or greased baking tray and bake for 1 hour. Halfway through, remove the potatoes and flip them over. Once baked and tender, remove them from the oven and let them rest for 10 to 15 minutes. After they're cool enough to handle, slice them in half lengthwise. Meanwhile, turn down the oven temperature to 350°F.

For the most extensive selection, I suggest buying a canola oil, salt, and baking tray online!

Make the Stuffing

To make the stuffing, scoop out most of the softened interior of baked potatoes, leaving about 1/4 inch of potato in, and transfer it into a large bowl. Add butter, sour cream, cooked and diced bacon bits, 3/4 cup grated cheese, milk, and onions, and mix gently until well combined. Spoon prepared stuffing back into potato shells.

Save time and effort by ordering a mixing bowl online!

Twice Bake the Potatoes

Place stuffed potatoes on a greased baking tray. Top off with some more grated cheese and green onion and bake for 15 minutes at 350°F, or until the cheese is melted and lightly golden.

Remove from the oven, rest for 5 minutes and then serve!

If you also happen to love Beef Brisket, (What wine goes well with beef brisket?) don’t forget to check out this article here.

Yield: 12-16

Author: Bea Padilla

https://www.youtube.com/watch?v=w9Uolrp2FPQ