Twice-baked potatoes are a classic comfort food and exceptionally easy to make. Don’t make them overcomplicated, a combination of simple but delicious ingredients like bacon, chives, and sour cream bring this dish together for the perfect American recipe great for the oven or the grill.
The best Potatoes for Baking & Roasting
To prepare the potatoes, prick them with a fork a few times around their body to prevent them from cracking in the oven. Cover each potato in some olive oil and season with flaky sea salt. Individually wrap each potato in foil and bake at 400°F until tender.
when it comes to potatoes, you can go one in two directions:
Starchy potatoes like russet, golden Yukon, or Idaho potatoes are ideal for roasting, mashing, and frying because hence their name, their contain more starch. Their starch molecules swell which makes for really fluffy roasties or mashes potatoes. Starchy potatoes also developed an even color when they’re cooked.
Waxy potatoes like new potatoes, Charlotte, Maris Peer, and Jersey Royals are great for salads or for simply boiling and lightly crushing. They have much more dense flesh and hold their shape really well.
How to Make a Twice-Baked Potato Filling
Right after the potatoes come out of the oven, let them cool for at least a few minutes so you can handle them with your bare hands. That’s a great opportunity to fry the bacon. Cut 14 strips of smoked bacon into small pieces then drop them into a cold pan over medium-high heat. Don’t add any extra oil, bacon is fatty and by adding it to a cold pan the fat will render properly creating plenty of fat to fry a minced clove of garlic. Once the bacon is crispy drain it on a paper towel and set aside while you prepare the rest of the filling.
When the tender potatoes have cooled, unwrap them and cut them in half lenthways. Use a spoon to scrape out the interior of the halved potatoes and transfer the filling to a bowl.
Add the sour cream, sea salt, and freshly ground black pepper to the potatoes then use a fork or a potato masher to roughly mash the potatoes. Add the cripy bacon, some finely chopped chives, and a handful of mixed, shredded cheese. Give the mixture a thorough mix to smoothen it out a little bit more.
How to Bake Potato Skins
Fill each potato skin, place them, onto a baking tray, top them with the same shredded cheese, then bake the loaded skins for around 10 minutes at 400°F.
Remove them from the oven and let them cool for 5-10 minutes before garnishing with the remaining sour cream and bacon, and some finely chopped chives (and optionally some extra freshly cracked black pepper).
4 russet potatoes
Flaky sea salt
¾ cup + ¼ cup sour cream
Freshly milled black pepper
1 garlic clove, minced
220g or around 14 strips of smoked bacon
Fresh chives, finely chopped
Mixed shredded cheese
- Preheat your oven to 400°F.
- Prick the russet potatoes a couple of times with a form to keep them from cracking, then rub them with some olive oil, season with a pinch of sea salt, wrap them individually in foil and bake for 25 minutes or until tender.
- Let the potatoes cool until you can handle them with your hands, then unwrap the potatoes and cut them in half lengthways.
- Meanwhile, cut the bacon into small pieces and place it into a cold pan (without any oil) then onto a medium-high flame.
- After the fat has rendered off the bacon add the minced clove of garlic and fry until the bacon is crispy then drain on a paper towel.
- Use a spoon to scrape out the tender inside into a bowl then set the empty skins aside.
- Add ¾ of a cup of sour cream to the potatoes, season with salt and pepper then use a fork or masher to mash the potatoes.
- Add around ⅓ of the bacon to the potato mixture along with the chopped chive and a handful of the shredded cheese.
- Mix until well combined then fill each potato skin with the potato and sour cream mixture.
- Place the skins onto a baking sheet and top each one with a layer of shredded cheese and bake at 400°F for 10 minutes.