Ultimate Double Loaded Potato Recipe

Unlike the deceptively named refried beans, a dish that is only fried once, twice-baked potatoes actually go in the oven twice. The first cooking involves cooking the potatoes, while the second heats the mashed potato filling and melts the cheese filling. Developer Julianne De Witt loads her twice-baked potatoes with what she calls a “rich and decadent” combination of bacon, green onions, cheddar and sour cream. While these potatoes make the perfect side dish for a steak dinner, they can also serve as a main course and pair with a simple green salad or bowl of soup to make a complete meal.

While the mix-ins and toppings may be what earns this recipe the “ultimate” distinction, it’s also important to select the right potato. A common mistake people make when cooking potatoes is trying to substitute a boiling potato for a baked potato, but you really need a potato that is high in starch and with low humidity content to obtain a soft interior. De Witt prefers to use russets, explaining that “the skins are sturdy enough to stuff the filling in,” but Idaho potatoes are another good option. Yukon golds can also work in a pinch, although their higher humidity level means they won’t be as fluffy.

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Gather the Ingredients for the Ultimate Twice Loaded Potatoes

To make twice baked potatoes, you of course first need potatoes, along with bacon, cheddar cheese, green onions, and sour cream for topping. You will also need salt and pepper for seasoning as well as cherry tomatoes to use as a garnish.

Step 1: Turn on the oven

Preheat the oven to 400 F.

Step 2: Cover the Potatoes with Foil

Wrap the potatoes in aluminum foil.

Step 3: Cook the Potatoes

Cook the potatoes for 1 hour.

Step 4: Slice the Potatoes

Remove the foil from the potatoes and cut them in half lengthwise.

Step 5: Remove the Potato Flesh

Pour the potato flesh into a large bowl.

Step 6: Mash the Potato Flesh

Mash the potatoes until smooth.

Step 7: Add the mix-ins

Add ¼ cup bacon, ¼ cup cheddar cheese, ¼ cup green onions, sour cream, salt and pepper to the bowl. Mix the ingredients together.

Step 8: Stuff the potato skins

Pour the mixture into the potato skins.

Step 9: Sprinkle them with cheese

Top with remaining ½ cup cheddar.

Step 10: Cook Them a Second Time

Return the potatoes to the oven until the cheese is melted, about 10 minutes.

Step 11: Top the Potatoes

Remove the potatoes from the oven and top with the tomatoes, remaining bacon and green onions.

Step 12: Eat Them While They’re Hot

Serve hot.

Ultimate Double Loaded Potato Recipe

What other mix-ins or toppings can I use in this twice baked potato recipe?

This recipe for twice-baked potatoes is very easy to customize because, unlike a delicate cake or soufflé, changing an ingredient or two won’t throw you off balance. If you’re out of cheddar, any other type of melted cheese will do. Swiss, pepper jack, gouda, or gruyere would all be great choices, as would blue cheese if you prefer funkier flavors. You can also replace the bacon with crumbled sausage, diced pepperoni, pulled pork or shredded chicken, or omit the meat in favor of broccoli, mushrooms or spinach for a vegetarian version.

If you’re feeling experimental, you can even top your twice-baked potatoes with tuna salad and corn. Although this combo is not common in the United States, it is a popular jacket potato topping in the UK, as are baked beans and cheese, and two jacket potatoes. jacket are something you might find on the tea menu. Of course, you can also keep things all-American by sticking to various meats, cheeses, and maybe chopped spicy chili like jalapeño or Serrano for a little kick.

Can I make these Double Loaded Baked Potatoes in advance?

Although these twice-baked potatoes can take a little time, most of the time is hands-off. If you plan to serve them with steak but don’t want to start dinner prep more than an hour in advance, some recipe steps can be done in advance. If you precook the potatoes, they can be safely stored in the refrigerator for up to four days. You can also prepare all the other ingredients and store them separately or stuff the potatoes so they are all ready for the second cooking. (Don’t add cheese or toppings, though.)

If you prepare the dish in advance, the second cooking will take longer since the potatoes come straight from the refrigerator. Cook them for 30 minutes at 400 F, then add the cheese and turn the oven on grill to speed up the melting. Any leftovers can be reheated at 350 F for half an hour. You can also use the microwave if you’re in a hurry, as long as you don’t mind a less crisp exterior.

Read the original article on Foodie.