| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 12 to 16 servings |
Ingredients
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits (fry your own!)
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions, sliced
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 377 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 62 mg |
| Sodium | 498 mg |
Reviews
So good! I was surprised with just how easy it was to make too!
Can you make the potatoes ahead of time?
I butter the inside of the empty potato skins then crisp them under a broiler before filling them.
I’ve been making this recipe for years now. I always double the recipe since it takes almost as long to make 16 as it does 8. They freeze great. I add the scallions even though they turn dark green when frozen. Similar to basil when it’s too cold. It doesn’t change the flavor at all. Once frozen on a sheet pan, I place them in a storage container with parchment paper between layers and pull out as many as I need when I want them. My husband loves them. Thanks Ree for a great recipe!
Even my super picky mother loved these and she almost never has anything nice to say.
Best Ever Twice Baked Potatoes! I’ve always been afraid to try making these. Ree’s instructions made it easy. Delicious!
I used my cookie scoop to hollow out shells. Works great & easily controlled. Thank you Ree and Food Network for this recipe!
what about third baked potatoes or first baked potatoes
These were a huge hit! I made them to go with a brisket my husband smoked, so I was able to replace half of the butter smoked beef tallow. This brought the flavor over the top. I also recommend putting salt and pepper on the potato skins before first run cooking them.
Not rating recipe bc I didn’t make it – here to offer help with measurements.
On the show, she made a huge batch (24 large baking potatoes). She didn’t mention amounts of every single ingredient, but here are the ratios of some of them (NOTE: ratios I’m listing are for 4 whole potatoes, so adjust as necessary):
1 stick softened butter
1/4c milk
1c shredded cheese (use half in potato mixture & reserve other half to top them once filled – that’s what she said on the show)
I don’t know about amts for the sour cream, etc, but I’d probably start with 1/4-1/2 of the amts listed in the recipe & add more if needed.
Hope this helps!
On the show, she made a huge batch (24 large baking potatoes). She didn’t mention amounts of every single ingredient, but here are the ratios of some of them (NOTE: ratios I’m listing are for 4 whole potatoes, so adjust as necessary):
1 stick softened butter
1/4c milk
1c shredded cheese (use half in potato mixture & reserve other half to top them once filled – that’s what she said on the show)
I don’t know about amts for the sour cream, etc, but I’d probably start with 1/4-1/2 of the amts listed in the recipe & add more if needed.
Hope this helps!