Everyone's Favorite Twice-Baked Potatoes🥔

The Ultimate Comfort Side

Twice-baked potatoes are the ultimate comfort food and SO easy to make!! Crispy skin of a perfect baked potato with the rich, velvety texture of loaded mashed potatoes. They never fail as a crowd pleaser and they are surprisingly easy to prep ahead of time for any dinner party or weeknight treat to freeze and save for later! One bite of this cheesy, bacon-optional classic, and you'll never want to eat a regular baked potato again.

🥔 Ingredients:

For the Potatoes:

• 4 large Russet potatoes, scrubbed clean

• 1 tbsp Olive oil (for rubbing)

• 1/2 cup Sour cream

• 4 tbsp Unsalted butter, softened

• 1/4 cup Whole milk or heavy cream (I use heavy cream)

• Salt and Pepper, to taste

• 2 tsp Garlic powder (optional)

• Kinders "The Blend" seasoning, to taste (this replaces salt, pepper, garlic)
  

For the Mix-Ins & Topping:

• 4 slices Bacon, cooked crisp and crumbled (optional)

• 1 cup Sharp cheddar cheese, freshly shredded (white or yellow)

• 1/4 cup Green onions, thinly sliced
  

Garnishes:

• Extra green onions and bacon bits
  

Instructions

1. Prepare the Potatoes

• Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes a few times with a fork on each side, rub them with olive oil, and season the skins with kosher salt (I do this pretty heavily as some salt falls off during the bake). Place them directly on the oven rack and bake for 45 minutes until the skins are crispy and the insides are completely tender.

• Cut + Scoop the Inside: Slice the potatoes lengthwise (be cafeful as they are very hot!) then let the potatoes cool for about 10 minutes so you can handle them safely (I usually wait til the steam is almost all the way released). Using a small spoon, carefully scoop out the potato flesh into a large mixing bowl, leaving a 1/8-inch thick shell so the skins stay sturdy. I like using a smaller spoon for more controlled scoops to prevent the skin from breaking as easily.
  

2. Create the Filling

• Mash and Season: To the bowl with the potato flesh, add the softened butter, sour cream, and milk. Mash until smooth and creamy. Season with garlic powder, salt, pepper, (or the combined Kinders "The Blend") to taste.

• Fold in the Remaining Ingredients: Stir in half of the shredded cheddar cheese, most of the crumbled bacon, and the sliced green onions. (Note: If your mixture feels a bit too loose, you can add the pinch of corn starch here to help bind it, but I never have to do this if I start with large potatoes).
  

3. Combine and Bake

• Stuff the Skins: Spoon the rich mashed potato mixture back into the hollowed-out potato skins, heaping them up slightly.

• Top and Melt: Place the stuffed potatoes on a baking sheet. Top each one generously with the remaining cheddar cheese and bacon. Return them to the oven and bake for another 15 minutes until the potatoes are heated through and the cheese is melted, bubbly, and golden brown.

• Garnish: Top with the remaining green onions just before serving.

  
  

Tips for Success

• Use High-Quality Ingredients: Freshly shredding your own cheddar cheese makes all the difference in how beautifully it melts over the top.

• Customize the Seasoning: Adjust the amount of garlic powder and Kinder’s blend to suit your taste, or throw in a pinch of Italian seasoning for a different twist.

• Bake Directly on the Rack: Baking the initial potatoes directly on the oven rack ensures the sturdiest, crispiest skins for stuffing.

• Prepping to Freeze + Eat Later: To prep for a later date, simply skip the second bake. After stuffing the peels, add the cheese and bacon toppings and wrap the individual potatoes in plastic wrap to freeze until you are ready to cook them. Allow them to thaw while preheating the oven to 400°F (200°C), and then proceed with the second bake or broil until heated through.
  

This classic twice-baked potato recipe is a truly elevated side dish. Serve it with a side of juicy steak or a fresh green salad for the ultimate comfort meal. Enjoy, and let us know how it turns out in the comments below! 🥔🧀🥓

Happy cooking!