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
Scale
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.
