Twice Baked Potatoes are delicious lumpy or smooth. Toppings include cooked/crumbled bacon and crispy fried/chopped smoked sausage. Serve as an appetizer, side dish or light meal.
The unique name is because the potatoes are first baked. Then, sliced in half (lengthwise) and the centers are scooped from the skins.
After the potatoes are dropped into a bowl and mixed with a few additional ingredients, they’re scooped or piped back into the skins.
Finally, baked a second time until the cheddar cheese has melted.
Ladies and gentlemen, that’s why they’re called Twice Baked Potatoes! How cool is that?!
*crispy fried/chopped smoked sausage
*crumbled French fried onions.
What I love about about twice baked potatoes is precise measurements aren’t really necessary. Although this recipe has precise measurements, you can make adjustments as preferred.
For example, I love a LOT of sour cream. However, my aunt prefers less. So, I make two separate batches to suit our preferences.
*Use very warm potatoes to prevent gluey texture.
*Avoid overmixing because it makes the potatoes gummy.
*Fry the sausage to your liking. I like dark crispy edges. Some prefer light golden brown. Make it your way.
* Adjust seasonings by adding a small amount. After thoroughly mixing, taste a sample. Add more seasonings if desired.
*Line baking dish with foil or parchment paper for quick and easy clean-up.
Prepare in advance. Bake as needed. These potatoes can be saved for two or three days in the fridge. Or two weeks in the freezer. Just make sure they’re in a freezer bag so the taste remains good.
Before baking a second time, place the stuffed potato skins in a tightly sealed container or freezer bag. Refrigerate until ready to bake. Baked on my experience, they last about 3 days in the fridge.
After stuffing potatoes, place in a zippered freezer bag. Make sure seal is tight. Store in freezer until ready to use.
To bake a second time, remove from freezer bags. Arrange on lined baking sheet. Bake in a 350 preheated oven for bake 30-35 minutes.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Twice Baked Potatoes
- 6 each baked potatoes
- 1/4 cup unsalted butter, melted or margarine
- 1/2 cup sour cream more or less as preferred
- 3 tablespoons milk whole or 2%
- salt and black pepper to taste
- 1-`/2 cups shredded cheddar cheese more or less as preferred
- 1 cup bacon, cooked and crumbled pork or turkey bacon
- 1 cup smoked sausage, cooked chopped into small pieces
- 1/2 cup French fried onions optional
- 1/2 cup green chives for garnish optional
- Preheat oven to 350 degrees.
- Cut warm baked potatoes in half (lengthwise). Scoop out soft center of each half and drop in a medium bowl. Leave a thin wall of baked potatoes around each skin to help hold the filling.
- For easy clean up, line a baking sheet with foil or parchment paper (optional). Arrange potato skins on the baking sheet. Set aside.
- Use a masher or large spoon to mash together potatoes, melted butter (or margarine), sour cream, and milk. If mixture appears dry, add another 2 tablespoons of milk. Season with salt and black pepper as preferred.
- Spoon or pipe mashed potato into skins. Top with shredded cheese, crumbled bacon or chopped smoked sausage. Bake at 350 degrees for 15 minutes or until warmed through and melty.
- Top with chives and serve warm.