Today I’m sharing a recipe that I used to make much more often, but had forgotten about! I was reminded of it the other day as I sat contemplating a bag of potatoes I had sitting on the shelf. I’d already used a few of them for a recipe, but what to do with the others? And then it came to me: twice-baked potatoes!
This recipe uses easy-to-find ingredients and is incredibly frugal (I mean, you can buy a bag of potatoes for maybe a couple bucks, right?). And there’s no reason these potatoes have to be a side dish – they are hearty enough to be the main attraction. Just throw together a salad or slice up some fresh veggies. But I also think this recipe is perfect for the Big Game. I mean – hello? – potatoes are basically football shaped!
- 6-8 small-medium sized potatoes (about 2 pounds worth)
- 2 tablespoons unsalted butter
- sea salt, to taste
- 1/3 cup sour cream
- 1/2-1 cup milk, hot
- 4-5 pieces of bacon, chopped (optional – but this is really not optional!)
- 1 cup of sharp cheddar cheese
The final word before we get started: as the name implies, this recipe is going to take a bit of time to assemble. (You’re baking these babies twice, after all!) Save this one for an evening you’ve got a bit of extra time on your hands, or the weekend.
Start by baking your potatoes. Now there are a number of ways you could do this from the Instant-Pot to the microwave, but for today’s recipe, I’m making good old fashioned baked potatoes! I preheated the oven to 375°. Next, make sure to wash and scrub your potatoes well. A vegetable scrubber or dishtowel is good to loosen the dirt. Pierce each potato 2-3 times with a knife.
And wrap in foil. Place in the oven. Optimistically, I checked at the 30 minute mark. Not even close! It ended up taking about 60 minutes to bake until they were soft when punctured with a fork. Depending on your oven and the size of the potatoes, I’m guessing this could run you anywhere from about 60-75 minutes.
Once out of the oven, I let my potatoes sit for about 10-15 minutes just so I could handle them without burning my fingers. Use this time to gather up your ingredients, a large baking pan, and most important…
Fry up that bacon! Now, I mentioned in my ingredient list that the bacon was optional, but I really do think it adds so much to this recipe. Of course, you could substitute for another meat you have on hand, such as ground sausage or ham.
Once you can handle your potatoes without yelping, you’re going to cut out a rectangular shape of skin on the top of each.
Scoop out the inside of the potato, doing your very best to retain the shape of the skin. Don’t throw out the potato insides! They go into a dish or pot for mashing. If your skins get a little messy, it’s OK – you’ll be able to patch it up in a bit (you’ll see what I mean).
Here are my completed potato skins. As you can see, they are far from pretty or perfect.
Next, mash your potatoes. Start by adding the butter.
Then, mix in the sour cream.
Add the hot milk, a bit at a time, until you have the consistency you want. I like my potatoes super fluffy, so I may put in more milk than you. (That’s OK!)
Finally, add in the chopped up bacon. (My dog was getting pretty excited at this point!)
Now it’s time to return the mashed potato mixture to the potato skins. Using a spoon, you’re going to gently stuff your potato skins. This is a good time to patch up the skin, using the mashed potato like a bit of glue to restore it to it’s original potato shape. You might find you have a lot of mashed potato mixture. This is good! Really stuff them up. Even having a bit coming off the top is fine.
Finally, add about 2-3 tablespoons of good sharp cheddar cheese to the top.
Return to the oven for about 20-25 minutes until that cheese is nice and melted. I added a little chopped parsley to mine.
And there you have it! Twice-baked potatoes. Perhaps not the world’s most diet-friendly food, but comfort and football food at its finest. Enjoy!
Looking for more recipes for the big game? Try these!
You can find additional recipes at my Recipe page.