Ultimate Twice-Baked Potatoes Recipe

Having read the reviews, I was eager to try making these potatoes and I was not disappointed! The twice baked potatoes were a hit even with the pickiest eaters, sour cream and all. I received compliments for days after serving them. They were simple and enjoyable to make - I prepped them the day before and just popped them in the oven for 35 minutes straight from the fridge (with extra cheese on top, of course) and they turned out perfectly! Following the suggestion of cooling the potatoes in the freezer after the initial baking made scooping them a breeze. Adding the sour cream gradually for the desired texture worked like a charm. I can't wait for the next gathering so I can make these amazing potatoes again!

I've made these twice and they are always a hit! After reading other reviews, here are my suggestions: 1) I recommend using the largest potatoes available. The cooking temperature doesn't matter much, just ensure they are cooked until a knife can easily slide through them. It typically takes me about an hour and a half. I like to wrap mine in foil with a bit of butter and salt. 2) I enjoy mashing mine with about half a package of cream cheese. I have a fondness for cream cheese. :-) 3) I incorporate the bacon into the potato mixture instead of using it as a topping. 4) To easily fill the potato shells, I spoon the mixture into a large Ziploc bag, cut a corner off, and pipe it into the shells. It's a mess-free method! 5) If you're short on time, you can broil the potatoes until the tops start to brown. This is a quicker alternative to baking. 6) These potatoes freeze very well when wrapped in plastic wrap and then aluminum foil.

I have been using this recipe for years but with a twist - I prefer to use mini red skinned potatoes. Here's my method: slice the mini potatoes in half lengthwise, coat them in olive oil, and bake at 425 degrees, cut side down, for around 25 minutes. After letting them cool for 10 minutes, I scoop out the flesh with a melon baller and proceed with the rest of the recipe. Mini potatoes are quicker to cook than larger ones (I usually use about 12 mini potatoes to match four large potatoes) and they make perfect bite-sized snacks. They're ideal for BBQs when you want finger foods that don't require a fork. I never have any leftovers, no matter how many I make!

Everyone had a great time at our Christmas dinner. For next time, I'd suggest reducing the amount of green onions in the stuffing mix and adding some finely chopped bacon. To achieve perfect potato "shells", bake the potatoes in the oven without wrapping them in foil. Let them cool for about 10 minutes, then slice them in half lengthwise as per the recipe. Using a knife, gently slice around the edge of the potato, leaving about 1/8 inch of flesh and skin to give the shell some weight. Next, slice the flesh almost to the bottom in quarters and use the knife to loosen the quarters from the shell. This method will leave you with a sturdy shell ready to be stuffed.

Outstanding, outstanding, outstanding! I have prepared these countless times throughout the years. After using what I need, I freeze the remaining portions in zip-lock bags for future use. It's incredibly convenient to have them readily available! My daughter practically survived on these during her college years! A single recommendation: reduce the amount of milk used to avoid them becoming too mushy.

These are fantastic! They are one of those dishes that are worth the effort to make a large batch and freeze. They are perfect for an easy "freezer-to-oven" meal. Here's how to prepare them: 1. I usually triple the recipe, bake the potatoes, stuff them, but do not bake them a second time. 2. Place the stuffed potatoes in a single row on a baking sheet and freeze for an hour until they are solid. 3. This way, you can freeze them without them sticking together. 4. To cook, bake them frozen at 375 degrees for 45-50 minutes. I'm expecting a baby in two months, and having plenty of these ready to cook in the freezer will make my life much easier!

If you find the mixture too thin, I recommend waiting to add the milk until the end and only using enough for the desired consistency. I also prefer not to halve the potatoes. Instead, I use one potato per person, cutting off the top third and using only the bottom two-thirds. This way, the potato shell remains sturdy and the presentation is more appealing. Additionally, this approach allows for the use of smaller potatoes if desired.

Absolutely worth it. By saving a few steps and mixing the crumbled bacon with the filling, I made the process more efficient. The time saved alone makes it completely worth it, but regardless, this recipe is definitely worth a try!

I prepared 2 large russet potatoes by baking them at 410 degrees for 90 minutes. After mashing them, I added 4 tablespoons of butter, 1/4 cup of mayo, 1/4 cup of light cream, sharp cheddar cheese, freshly made bacon bits, salt, pepper, and chives. I sprinkled bacon bits and cheese on top before baking again, and sometimes I add sour cream before eating. This dish is fantastic for helping me gain weight and tastes delicious!

I tried this recipe with the recommended ranch dressing, but I also added a teaspoon of garlic powder and a thin slice of mozzarella cheese. The garlic gave it a nice aroma and extra flavor, while the mozzarella slice helped keep the cooked potatoes intact. I've been making this dish for years and always like to experiment with new additions. My wife, who has been my taste tester for 36 years, said that my potato recipe keeps getting better. It's high praise coming from her! Give it a try and enjoy!

This is the best meal I've ever had. Here's a helpful tip: Heat four large potatoes in the microwave for 6 minutes, then flip them and heat them for another 6 minutes. Avoid using milk; butter provides all the moisture you need.

Great experience! I substituted cream cheese for yogurt and Tillamook Italian cheese blend for cheddar in the recipe due to missing ingredients, and the result was fantastic!

A superb recipe for this dish.

I adored the recipe, it was incredibly flavorful. I suggest doubling the amount of salt used, as it was slightly under-seasoned the first time I prepared it.

I include some small steamed broccoli in my dish.

I have prepared these potatoes for every significant meal, such as Thanksgiving, Easter, and more, and they have always been a huge success. I prefer using a hand potato masher to combine the filling, ensuring not to overmix it. The result is always flawless!

Needs more seasoning. The potatoes were undercooked even though we baked them at 430°F.

I followed the recipe exactly, or at least I thought I did. Unfortunately, my decision to make the bacon extra crispy didn't work out well, as baking it for 15 minutes resulted in it being overcooked. Next time, and there will definitely be a next time, I'll make sure not to cook the bacon so thoroughly. Additionally, the potatoes I used were a bit small. It's best to go for larger potatoes, around 8 to 10 ounces would be ideal. Despite my mistake, the dish still tasted superb. Oh, and one more tip – grate your own cheese, it's worth the effort!

These were delicious to eat and easy to prepare. I made them in advance and then baked them just before the grilled food was ready. We had a few leftovers that we enjoyed the following day.