Hamdi Saidani This Pioneer Woman Twice Baked Potatoes recipe is a creamy and cheesy side dish, which is made with crispy bacon and cheddar jack cheese. It’s the ultimate comfort food recipe, ready in about 2 hours.
Pioneer Woman Twice Baked Potatoes Ingredients
- 8 baking potatoes, washed
- 2 sticks of butter, cubed
- 8 slices cooked bacon, crumbled or finely chopped
- 1 cup sour cream
- 2 cups cheddar jack cheese, divided
- 1 cup whole milk
- 2 tsp. seasoned salt
- 1/2 tsp. ground black pepper, plus more for serving
- 4 green onions, thinly sliced
How To Make Pioneer Woman Twice Baked Potatoes
- Bake the Potatoes: Preheat the oven to 425°F. Prick each potato with a fork 3-4 times. Place the potatoes on a baking sheet and roast for 1 hour and 15 minutes, or until the skin is crisp and the inside is tender when pressed. Let them rest until cool enough to handle. Reduce the oven temperature to 375°F.
- Prepare the Filling Base: Place the cubed butter, crumbled bacon, and sour cream in a large mixing bowl. With a sharp knife, cut each potato in half lengthwise.
- Mix the Potato Filling: Carefully scrape out the flesh of the potato and add it to the mixing bowl, being careful not to tear the skin. Leave a thin layer of potato intact against the skin to provide support. Place the empty potato skins on a baking sheet. Using a potato masher, mash the hot potato flesh into the butter, bacon, and sour cream. Add 1 cup of the cheese, the milk, seasoned salt, most of the green onions, and black pepper. Mix well to combine.
- Stuff, Top, and Bake Again: Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over the top of each potato. Bake the potatoes once again for about 20 minutes, until the cheese is melted and the tops are golden brown. Top with the remaining scallions and a little more black pepper before serving.
Recipe Tips
- What are the best potatoes for baking? For the fluffiest interior and sturdiest skins, always use starchy potatoes like Russets or Idaho potatoes.
- How to get extra crispy potato skins? Before the first bake, rub the outside of the clean, dry potatoes with a light coating of olive oil and a generous sprinkle of kosher salt. This helps the skin get wonderfully crisp.
- Can I make these ahead of time? Yes, twice-baked potatoes are a perfect make-ahead dish. You can fully prepare them up to the point of the second bake. Let them cool completely, then cover and refrigerate for up to 2 days. When ready to serve, bake them at 375°F for 25-30 minutes, until heated through.
- How do I prevent the potato skins from tearing? The key is to leave a thin, sturdy wall of potato flesh attached to the skin when you are scooping it out. A 1/4-inch border is usually perfect to keep the skin from collapsing.
What To Serve With Twice Baked Potatoes
These are a classic steakhouse side dish and pair perfectly with hearty main courses.
- Grilled Ribeye Steak
- Roasted Chicken
- BBQ Pork Ribs
- A simple green salad with a vinaigrette to cut the richness
- Steamed green beans or asparagus
How To Store Twice Baked Potatoes
- Refrigerate: Let the potatoes cool completely, then place them in an airtight container or cover the baking dish tightly with plastic wrap. Store in the refrigerator for up to 4 days.
- Freeze: For longer storage, place the cooled, fully assembled potatoes on a baking sheet and freeze until solid. Then, wrap them individually in plastic wrap and foil and place them in a freezer bag. They can be frozen for up to 3 months. Bake from frozen, adding about 20-30 minutes to the baking time.
Twice Baked Potatoes Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 45g
- Protein: 20g
- Fat: 35g
- Saturated Fat: 20g
- Sodium: 950mg
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of cheese?
Yes, feel free to use your favorite melting cheese. Sharp cheddar, Colby, or Monterey Jack are all excellent substitutes for the cheddar jack blend.
What can I do with leftover filling?
If you have any leftover mashed potato filling, it’s delicious on its own as a side dish. You can also form it into small patties and pan-fry them in a little butter to make potato pancakes.
Can I use an air fryer to make these?
Yes. For the second bake, place the filled potato skins in the air fryer basket in a single layer. Cook at 375°F (190°C) for 8-10 minutes, or until the cheese is melted and golden. You may need to work in batches.
Try More Pioneer Woman Recipes:
- Pioneer Woman Scalloped Potatoes Recipe
- Pioneer Woman Sweet Potato Casserole Recipe
- Pioneer Woman Mashed Potatoes Recipe
Pioneer Woman Twice Baked Potatoes Recipe
Description
A classic steakhouse side dish featuring fluffy mashed potato filling with bacon, cheese, and sour cream stuffed back into a crispy potato skin.
Ingredients
Instructions
- Bake whole potatoes at 425°F for 1 hour and 15 minutes until tender. Let cool slightly.
- Reduce oven to 375°F. Cut potatoes in half and scoop the flesh into a bowl with butter, bacon, and sour cream.
- Mash the potato flesh with the other ingredients. Stir in 1 cup of cheese, milk, salt, pepper, and green onions.
- Spoon the filling back into the potato skins.
- Top with the remaining 1 cup of cheese.
- Bake for another 20 minutes until the cheese is melted and golden. Garnish and serve.
Notes
- u003cliu003eFor the best results, use starchy potatoes like Russets, which have a fluffy texture perfect for mashing.u003c/liu003eu003cliu003eLeave a thin wall of potato inside the skin to provide structure and prevent tearing.u003c/liu003eu003cliu003eThese are a fantastic make-ahead side dish; simply prepare them and refrigerate before the final bake.u003c/liu003eu003cliu003eDon’t be shy with the seasonings; the potatoes need a good amount of salt to bring out their flavor.u003c/liu003e
Pioneer Woman Twice Baked Potatoes Recipe
