If you’re craving a comfort food classic that’s both fun to make and absolutely delicious, this Twice Baked Potatoes Recipe is just what you need. Imagine golden, crispy potato skins filled with a creamy, cheesy, bacon-studded potato mixture that’s been baked to perfection not once, but twice. This dish brings together the perfect balance of textures and flavors, making it an irresistible side or even a satisfying main on its own. Every bite is a warm hug on a plate, perfect for cozy gatherings or when you want to treat yourself to something special.
Ingredients You’ll Need
Don’t be intimidated by the list! These ingredients are straightforward, but each plays a crucial role in building the layered flavors and creamy texture that make this Twice Baked Potatoes Recipe so memorable.
- 4 large Russet potatoes: These hearty spuds provide the perfect fluffy interior and sturdy skins for stuffing.
- 2 Tbsp olive oil: Keeps the potato skins crispy and adds depth of flavor.
- ½ tsp salt: Enhances natural potato flavor throughout the dish.
- ½ tsp onion powder: Adds a subtle savory note without overwhelming the taste.
- Ground pepper (¼ tsp): Gives just enough kick to balance the richness.
- ½ cup chicken broth: Used to make the potato filling moist and flavorful (milk can be substituted for creaminess).
- ¼ cup melted salted butter: Brings richness and silkiness to the potato flesh.
- 1 cup sour cream: Contributes tang and creamy texture to the filling.
- ½ cup bacon bits: Packs a smoky, crispy punch; more can be used for topping.
- 1 ½ cups shredded cheese: Melts perfectly into the filling for gooey, cheesy goodness.
- Potato skins: Saved for stuffing, the vessel of all the deliciousness.
How to Make Twice Baked Potatoes Recipe
Step 1: Prepare Your BBQ
First things first, preheat your BBQ to 400 degrees Fahrenheit using indirect heat. This steady temperature ensures the potatoes cook evenly without burning. Once warmed, close the lid and let the BBQ maintain that temperature for about 15 minutes, giving the heat time to circulate properly. This step is crucial for getting your potatoes out with crisp skins and fluffy interiors.
Step 2: Bake the Potatoes
Rub the potatoes with olive oil, a sprinkle of salt, and onion powder, making sure each potato is coated well. Place them directly on the grill rack over indirect heat. Bake for about 60 minutes, turning occasionally to ensure even cooking. You’re looking for skin that’s crispy and interiors that are soft enough to scoop out easily. This slow bake is the first part of giving your potatoes that perfect twice-baked texture.
Step 3: Scoop and Mix the Filling
When the potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the flesh, leaving the skins intact. Transfer the potato flesh into a large bowl. Add chicken broth, melted butter, sour cream, salt, pepper, onion powder, bacon bits, and shredded cheese. Mix everything until smooth and creamy, yet still a little chunky for texture. This mixture is where all the flavor magic happens.
Step 4: Stuff and Bake Again
Spoon the creamy potato mixture back into the potato skins, piling it high to get maximum cheesy, bacon flavor in every bite. Place them back on the grill and cook for an additional 20-25 minutes until the cheese is melted and bubbly on top and the potatoes are heated through perfectly. This second bake locks in the flavors and delivers that irresistible golden finish.
Step 5: Serve and Enjoy!
Once out of the grill, give the Twice Baked Potatoes a few minutes to set before serving. They’ll be piping hot, with crispy skins and a rich, cheesy center that pulls apart beautifully. Ready your forks and dive into these little bites of comfort.
How to Serve Twice Baked Potatoes Recipe
Garnishes
A dollop of fresh sour cream or a sprinkle of chopped chives or green onions adds a fresh, bright contrast to the rich potatoes. Don’t forget an extra handful of crispy bacon bits or a dash of paprika for color and a subtle smoky touch.
Side Dishes
Pairing these potatoes with a fresh green salad or roasted vegetables balances the meal perfectly. For a decadent feast, serve alongside grilled meats or smoked chicken to complement the BBQ flavors.
Creative Ways to Present
Instead of serving them straight from the skins, try scooping the filling into mini ramekins and topping with cheese for personalized individual servings. Or turn them into party bites by slicing the stuffed potatoes into rounds, making them perfect finger foods for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Twice Baked Potatoes refrigerated in an airtight container for up to 3 days. The flavors actually deepen after sitting, so they’re perfect for next-day lunches or dinners.
Freezing
If you want to stash some for later, wrap each twice-baked potato tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. This recipe freezes really well, so you won’t lose any of that creamy, cheesy goodness.
Reheating
To reheat, thaw overnight in the fridge and then bake at 350 degrees Fahrenheit for about 20-25 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if you want to keep the skins crispy.
FAQs
Can I make this Twice Baked Potatoes Recipe without a BBQ?
Absolutely! While this recipe shines on the grill, you can bake the potatoes in a conventional oven at 400 degrees Fahrenheit. Just follow the same steps, adjusting cooking times slightly as needed.
What type of potatoes work best?
Russet potatoes are ideal because of their starchy texture and thick skin, which hold up wonderfully to the twice-baking process and create that perfect crisp skin.
Can I substitute the bacon bits?
Yes! If you prefer, use cooked and crumbled sausage, diced ham, or even omit the meat for a vegetarian-friendly version. Adding sautéed mushrooms also works beautifully for extra umami.
Is this recipe gluten-free?
The basic Twice Baked Potatoes Recipe is naturally gluten-free, just make sure to check that your broth and cheese have no added gluten-containing ingredients.
How do I make the filling extra creamy?
For ultra creamy potatoes, try adding a splash more broth or some warmed milk. You can also whip the potato mixture with a hand mixer for smoother results before stuffing the skins.
Final Thoughts
You really can’t go wrong with this Twice Baked Potatoes Recipe. It’s a joyful combination of comforting ingredients, simple techniques, and delicious results that bring any meal to the next level. Give these a try on your next BBQ or family dinner, and get ready for all the compliments you’ll receive. Once you make them, they might just become your go-to crowd-pleaser too!
Print
Twice Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
These twice baked potatoes are a delicious and comforting side dish featuring creamy mashed potato filling mixed with sour cream, butter, bacon bits, and cheese, all loaded back into crispy potato skins and baked until golden and bubbly. Perfect for BBQs or cozy dinners, they offer a flavorful twist on classic baked potatoes.
Ingredients
Potatoes and Seasoning
- 4 large Russet potatoes (cleaned)
- 2 Tbsp olive oil (or any vegetable oil you prefer)
- ½ tsp salt
- ½ tsp onion powder
Potato Filling
- 4 cups potato flesh (scooped from baked potatoes)
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp ground pepper
- ½ cup chicken broth (regular or low sodium, or substitute with milk)
- ¼ cup (half stick) salted butter (melted)
- 1 cup sour cream
- ½ cup bacon bits (plus extra for topping, or substitute with 8 crunched bacon strips)
- 1 ½ cups shredded cheese
For Baking
- Potato skins (reserved from scooping potatoes)
Instructions
- Prepare the BBQ: Set your BBQ for indirect heating and warm it up to 400 degrees F. Once it reaches this temperature, close the cover and wait an additional 15 minutes to ensure an even heat throughout the grill.
- Prep potatoes: Coat the potatoes with olive oil, then sprinkle with ½ tsp salt and ½ tsp onion powder. Place the whole potatoes on the BBQ grate away from direct heat and cook them for about 1 hour until tender when pierced with a fork.
- Cool and scoop: Remove the potatoes and let them cool enough to handle. Cut each potato in half lengthwise. Carefully scoop out the potato flesh into a bowl, leaving sturdy skins intact for refilling.
- Make filling: To the potato flesh, add ½ tsp salt, ½ tsp onion powder, ¼ tsp ground pepper, chicken broth (or milk), melted butter, sour cream, bacon bits, and half of the cheese. Mix everything thoroughly until smooth and creamy.
- Refill the skins: Spoon the potato mixture back evenly into the reserved potato skins. Top each filled potato with the remaining cheese and extra bacon bits as desired.
- Bake again on BBQ: Place the filled potatoes back on the BBQ grate using indirect heat at 400 degrees F. Close the lid and bake for about 15 minutes, or until the cheese is melted and bubbly and the tops are golden brown.
Notes
- Use regular or low sodium chicken broth, or substitute with milk, depending on your preference.
- If you want a vegetarian version, omit the bacon bits or use a plant-based substitute.
- Russet potatoes work best for this recipe because of their starchy texture.
- Ensure the BBQ maintains a stable 400°F temperature for even cooking.
- You can prepare the potatoes ahead of time and reheat them on the grill.
