Twice cooked potatoes

Twice cooked potatoes

Twice-baked potatoes are an easy side dish Simply cook the potatoes until soft, cut in half, and scoop them out like leathery potato boats Load the delicious filling inside and brown it to create layers of melted cheese that you can sprinkle with green onions .

I’ll show you how to take a simple side dish of potatoes and boost the flavor of each serving by baking them twice. The extra step allows you to make a concentrated, flavorful filling that is then covered with cheese and garnished. If you haven’t tried this recipe before, you’re ready to enjoy, and guests will be happily dazzled.

Over the course of many experiments, I have found the perfect baked potato recipe that I am using as a guide for this recipe. After the first preliminary baking, the inner pulp is extracted and subsequently mixed with a mixture of sour cream, butter, milk and green onions.


Potato selection

Russet or Idaho is the best type of potato to use because it has a flaky texture when cooked. The starchy centers absorb butter, milk, and sour cream easily, creating a smooth, light filling. In this recipe, I use larger potatoes, 12 to 14 ounces which make for generous servings of dinner. For appetizers, smaller sizes can be used, 5 to 8 ounces.

Potato baking tips

  • Wash and dry it well
  • Pierce them several times with a fork
  • Grease it with olive oil
  • Season with kosher salt.
  • Bake on a wire rack to ensure even cooking.
  • Cook to an internal temperature of 200 to 210 degrees Fahrenheit (93 to 99 degrees Celsius)


Preparation of potato peel

To create sturdy potato skin boats, use a spoon to carefully remove the potato core, leaving a thick edge about an inch around the edges. Lay cut side up on a wire rack set on a baking sheet. Bake for 10 minutes to dry out a bit before adding the filling.

Make crispy bacon

A quick way to make crispy bacon on the stovetop is to slice it thinly and then fry it in the skillet. They hold their shape better and are less brittle once cooked. Always start with the bacon in a cold skillet and then raise the heat to medium. This prevents it from burning too quickly on the surface before the chicken bacon is cooked.


Mash the butter first

Just as with my homemade mashed potato recipe, be sure to crush the ground beef with butter before adding the wet ingredients. The coating of potato starch with the fat prevents it from reacting with the water molecules in the milk, making it sticky, rather than light and creamy.

potato filling

Whole milk and sour cream make the filling soft and light, creating a nice contrast in texture between the inside and the outside. Bacon provides the smoke while green onions give off fresh, herbal notes. Old Cheddar cheese binds the filling together when mixed with the potato mixture.


Grill it right before serving

To finish off the dish, put a final sprinkle of cheddar cheese on top, followed by a 5-minute grill. The high heat blasts the potatoes one last time to melt the top layer and give a final crust of charcoal.

Buffering and reheating

Potatoes can be covered with plastic wrap or foil and stored in the refrigerator for up to 3 days. Reheat one at a time in the microwave on the “high” setting in 30-second intervals until heated through, about 1 to 2 minutes.


Can you freeze double baked potatoes?

Yes, make sure the potatoes have cooled to room temperature after boiling them. You can wrap them individually in plastic and store in resealable bags in the freezer for up to 1 month. To reheat, unwrap potatoes and bake at 350°F (177°C) on a wire rack or aluminum foil-lined baking sheet until heated through, about 30 to 45 minutes, making sure to check every 5 minutes.

Alternative mix and make suggestions

  • Monterey Jack, Gruyere, Smoked Gouda, Parmesan or Mozzarella Cheese
  • Plain Greek yogurt or fresh cream
  • Grilled chicken
  • Herbs such as chives, thyme, parsley, dill, and rosemary
  • Pesto or buffalo sauce


Is it necessary to wrap potatoes in tin foil?

no! Wrapped in tin foil steamed potatoes. This will create soft centers, but the skin will be damp. The skin should be as dry as possible from start to finish to help it stay crisp while it’s baked in the oven. This is important because most people eat the whole thing.

Twice cooked potatoes

An easy recipe for twice-baked potatoes stuffed with a delicious filling, grilled to melt the cheese, then topped with crispy bacon and spring onions.

Preparation time 40 minutes

Cooking time 1 hour and 30 minutes

Total time 2 hours 10 minutes

8 servings

appetizer course

American food


  • ▢4 burgundy potatoes
  • ▢1 tablespoon olive oil
  • ▢1 teaspoon kosher salt, plus more for seasoning
  • , cut into inch thick pieces
  • ▢2 tablespoons unsalted butter
  • ▢1 cup grated sharp cheddar cheese
  • ▢Half a cup of sour cream
  • ▢Half a cup of full fat milk
  • ▢Half a cup of chopped green onion
  • ▢Half a teaspoon of black pepper


  1. Set the oven rack to the center position. Heat to 400°F (204°F).
  2. Set a wire rack over a baking tray lined with aluminum foil, set aside.
  3. Scrub and rinse the outside of the potatoes with cold water. Dry with a towel.
  4. Pierce each potato with a fork 8 times, about an inch deep throughout.
  5. Lay the potatoes evenly over the wire rack.
  6. Grease the surface of the potatoes with olive oil. Sprinkle salt.
  7. Bake until center of potato pierces easily with a fork and logs between 200 to 205 F (93 to 96 C), about 60 to 80 minutes depending on size. In the meantime.
  8. . Bring to a boil over medium heat, and cook, stirring occasionally, until crunchy, 10 to 12 minutes. Transfer it to a plate lined with a paper towel to drain.
  9. Remove the potatoes from the oven and let them cool until cool enough to touch, 10 to 15 minutes.
  10. Cut each potato lengthwise down the middle.
  11. Use a spoon to remove the meat and transfer it to a large bowl. Placing the potatoes in a paper towel to help release the pulp will help. Make sure to leave about an inch thick crust of meat around the edges. There should be about 3 and a half cups of meat.
  12. Lay the cut potato skins side-by-side, then place them back on the tin on top of the wire rack and place in the oven for 10 minutes to help dry out the peel.
  13. Slightly mash the potatoes with the butter.
  14. Add 1 cup of cheese, sour cream, milk, 1/2 cup of green onions, and chicken bacon (reserving 2 tablespoons for garnish). Use a spoon to mix the ingredients together.
  15. Fill each potato boat with about ½ cup of the filling, shaped into a pile.
  16. Sprinkle about 1 tablespoon of the cheese on top.
  17. Roast until cheese melts, about 5 minutes.
  18. Top with bacon, green onions and black pepper, then serve immediately.


  • cooling rack
  • instant read thermometer
  • iron frying pan
  • potato masher


  • Storing and Reheating : Refrigerate   for up to 3 days. Reheat one at a time in the microwave on the “high” setting in 30-second intervals until heated through, about 1 to 2 minutes.
  • Freezing : Wrap potatoes individually in plastic, place in re-sealable bags, and store in the freezer for up to one month. To reheat, unfold and bake at 350°F (177°C) on a wire rack or aluminum foil-lined baking sheet until heated through, about 30 to 45 minutes, checking every 5 minutes.
  • Make it as an appetizer : Use smaller potatoes, about 5 to 8 ounces.


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