Through the quarantine, we have been cooking a little more. I’ve been getting in the habit of throwing together some of my all time favorite sides. Growing up my mom used to make twice baked potatoes ALL the time. It has and will always be one of my favorite sides. The best part about a twice baked potato? It’s super easy to make and always a crowd favorite.
I’ve mentioned this the last couple of times I have shared a recipe with you all (did you see this recipe I posted last week or wade’s latte recipe??) but I am NOT a chef and honestly, not that great at cooking. I have just found recipes that are simple enough for me or my mom is good at explaining something that she used to make me (like these twice baked potatoes). Please also know that this recipe isn’t “exact”. It’s more of a “to your taste” kind of thing, which I know to some is frustrating but it’s just the way that I make them! Enjoy!
Twice Baked Potato
PREP TIME: 5 minutes
COOK TIME: 65-70 minutes
SERVINGS: depends on how many you want to serve! (see below)
- russet potatoes (depending on how many you are cooking for make 1 extra. example: if you are cooking for two, then use 3 russet potatoes..you get it)
- olive oil
- garlic salt
- fresh cracked pepper (or if you don’t have a grinder then use whatever you have)
- sour cream (whatever kind you like)
- milk (haven’t tried it with milk substitutes but I usually use skim)
- shredded cheddar cheese (if you like cheese)
- Preheat oven to 450 degrees. White oven is warming, take a fork and poke all over your potatoes (maybe like 7-8 times?)
- Cover potatoes in olive oil. After they are covered in olive oil, sprinkle salt all over them (every side/angle)
- Place in oven and bake for 45 minutes.
- After 45 minutes of baking, potatoes should be crispy on the outside and cooked on the inside.
- Cut potatoes like you are going to eat them right then (see first photo of this post).
- Scoop out the insides of the cooked potatoes. BE CAREFUL not to dismember the potato shell (is that what you even call it? no clue but hopefully you understand)
- Place all of the potato insides in a mixing bowl. I have had this mixer for almost 5 years and it is still my favorite purchase ever (it’s currently on sale here)
- Now, here is the best (or worst) part depending on how many directions you actually need. The beauty of a twice baked potato is that it really is too taste and SO hard to mess up. It’s time to add the ingredients to basically make a mashed potato.
- add butter, sour cream and a splash of milk (remember you will probably end up adding more to get it to your taste preference) *NOW MIX*
- add garlic salt (to taste) *NOW MIX*
- add pepper *NOW MIX*
- add chives *NOW MIX*
- I would try a little bite of the mashed potatoes in between each mix and add more of the ingredient if you need it!
- Once the mashed potatoes are to your taste, take them and re stuff the potato shells. (remember how you made “one” extra potato? well this is because you are going to STUFF the potato shell/skin)
- Potatoes should be stuffed and fluffed and if you want, top with shredded cheese (whatever kind you prefer)
- Place back in the oven for 5 minutes (or however long it takes for the cheese to melt on top
- Take out of the oven and ENJOY!
Apologies again for not having exact ingredients, I know it’s frustrating because I too like to follow a recipe exactly but this really is one of those “go with what tastes good” kind of things. I will say, I promise you will love it and especially love how easy it is. It pairs perfectly with everything from meat, fish or just by itself! Enjoy. xx