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Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe

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★★★★★

4.8 from 126 reviews

Twice Baked Potatoes are a comforting and indulgent side dish featuring Russet potatoes baked until tender, scooped and mashed with crispy bacon, butter, cream, cheese, and green onions, then stuffed back into the skins and baked again to achieve a golden, bubbly cheese topping. Perfect as a hearty accompaniment or a satisfying vegetarian option if bacon is omitted.

Ingredients

Scale

Potatoes

  • 4 x 300g / 10oz Russet potatoes (Sebago / Maris Piper / King Edwards)
  • 1 tbsp canola or vegetable oil
  • 1/2 tsp salt

Bacon and Filling

  • 200g / 7oz streaky bacon, chopped into small batons
  • 120g / 8 tbsp unsalted butter
  • 1/3 cup cream (pure or thickened / heavy)
  • 1 cup cheddar cheese, shredded
  • 3 green onions, finely sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper

For Garnish

  • 1 1/2 tbsp chives, finely chopped
  • Sour cream (recommended!)

Instructions

  1. Bake potatoes: Preheat the oven to 220°C / 430°F (200°C fan). Place a rack on a tray to allow air circulation under potatoes. Scrub potatoes clean, dry them well and prick each potato 8 times with a fork to allow steam to escape while baking.
  2. Oil and season potatoes: Place the potatoes in a bowl, pour over the oil and rub it onto each potato. Sprinkle the salt over them and coat evenly with your hands to ensure a flavorful crispy skin.
  3. Bake potatoes: Arrange the potatoes on the rack and bake for about 75 minutes or until you can pierce them with a small knife without resistance, indicating they are fully cooked inside.
  4. Prepare bacon: While potatoes bake, place the chopped bacon in a cold non-stick pan over medium heat. As the fat renders, increase heat to high and fry until golden and crispy. Drain bacon on paper towels to remove excess grease.
  5. Heat butter and cream: In a saucepan over medium heat, melt the butter then add the cream. Heat gently until hot but do not boil, creating a rich, creamy base for the filling. Alternatively, heat in a microwave until warm.
  6. Prepare for stuffing: Lower oven temperature to 200°C / 390°F (180°C fan). Allow baked potatoes to cool just enough to handle safely, then cut each potato in half lengthwise.
  7. Scoop and mash potato: Carefully scoop out the flesh, leaving a 0.7cm (1/3 inch) thick layer attached to the skin to maintain structure. Place the scooped flesh into a bowl and mash it while still hot until smooth.
  8. Mix filling: Add half the shredded cheese, most of the cooked bacon (reserve some for garnish), all green onions, the hot butter and cream mixture, salt, and pepper to the mashed potato. Mix well to combine all flavors.
  9. Stuff potatoes: Spoon the creamy potato mixture back into the potato skins, filling them generously. Sprinkle the remaining cheese on top for a delicious golden crust.
  10. Bake stuffed potatoes: Place the filled potatoes on a baking tray and bake for 20 to 25 minutes until the cheese is melted, golden, and bubbly, and the filling is heated through.
  11. Serve: Serve the twice baked potatoes immediately, garnished with reserved crispy bacon, chopped chives, and a dollop of sour cream for extra richness and flavor.

Notes

  • Choose Russet potatoes or equivalents like Sebago, Maris Piper, or King Edwards for best texture and flavor.
  • Crisp bacon adds a smoky depth, but this can be omitted or replaced with vegetarian alternatives for different dietary needs.
  • Use sharp cheddar cheese to get a rich cheesy flavor and great melting texture.
  • Pricking the potatoes before baking helps steam escape, preventing bursting.
  • Handle the hot potatoes carefully or use a tea towel to avoid burns when scooping out flesh.
  • Sour cream is recommended as garnish for brightness but is optional.

Keywords: Twice Baked Potatoes, Stuffed Potatoes, Cheddar Cheese, Bacon, Comfort Food, Side Dish, Oven Baked

Find it online: https://messykitchenmagic.com/twice-baked-potatoes-stuffed-jacket-potatoes-recipe/