Twice Baked Potatoes


When I first heard of twice baked potatoes, I thought to myself, "why would I ever want to bake them twice when it takes so long to bake them once?" But then I learned that it's really about rewarming them the second time, so it's not too much longer.....and the little bit of time added is totally worth it. The first baking is done in such a way that the skins get crispy and delicious! Then you mix the inner parts with sour cream, buttermilk, and butter, and top with cheese and bacon. You can't go wrong with that combo!!


Twice Baked Potatoes

Serves 5


5 large russet potatoes

vegetable oil

1/2 cup butter (1 stick)

1/2 cup sour cream

1/4 cup buttermilk

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon pepper

5 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese


Preheat oven to 400°F. Rub potatoes with vegetable oil. Place directly on oven rack or on a piece of aluminum foil on the rack. Bake for 1 hour. Remove potatoes and let cool for about 15 minutes. Slice each potato lengthwise and scoop out the white potato insides into a mixing bowl, retaining the potato skin in it's shape. Place the potato skins in a 9x13" baking dish. To the mixing bowl, add the butter, sour cream, buttermilk, garlic powder, salt, and pepper. Mash until combined and creamy. Spoon this mixture evenly among all the potato skins. Return to the oven and bake for 15 minutes. Remove and top with bacon and cheese. Bake for 5 more minutes or until cheese is completely melted.


Step-by-step tutorial:


Gather your ingredients. You will need oil, russet potatoes, butter, sour cream, buttermilk, garlic powder, salt and pepper, bacon, and cheddar cheese.


Preheat your oven to 400°F. Pour a little oil into your palm and rub it onto the potatoes, adding more oil as needed. I like to put a piece of foil on the oven rack to keep my oven clean, then place the potatoes on that and bake for 1 hour.


After baking, remove and cool for about 15 minutes.


Cut each potato lengthwise in half. Scoop out the insides into a mixing bowl. Place the skins in a 9x13" pan that is lined with foil for easy cleanup.


Be careful to not take too much out of the potatoes and rip the skins.


To the mixing bowl, add 1/2 cup butter, 1/2 cup sour cream, 1/4 cup buttermilk, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Mash until smooth and combined.


Spoon the potato mixture evenly among the potato skins. Put back into the oven (still at 400°) and bake for 15 minutes.


Remove the potatoes and top with 5 slices cooked and crumbled bacon,.....


......and 2 cups shredded cheddar cheese.


Bake for about 5 more minutes or until the cheese is melted and bubbly.


Serve and enjoy! Some of my kids only eat the insides like mashed potatoes. Most of us love the skins along with it. They are a little crispy and taste great!


These potatoes are a fancy potato side dish to accompany any dinner. Leftovers are delicious too!


Recipe Source: Recipe from Shanna's recipe box

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