While we are all still in Thanksgiving mode, and in between trips to the fridge for one more bite of cold stuffing, let’s briefly discuss this little two-in-one gem. Twice-Baked Potatoes are a great accompaniment to any meal, and are a classy and composed way to serve (and eat) both mashed potatoes and potato skins at the same time.
In the interest of full disclosure, of course, I rarely meet a potato that I don’t like. But these are pretty great.
Twice-Baked Potatoes are a childhood favorite of mine from family dinners at my grandparents’. I was a picky eater, but these were always a winner for me.
You can prepare the potatoes one or even two days ahead of time, cover and refrigerate them, and then just heat at 375 for 20 minutes before serving. No more last-minute mashed potatoes or worrying about how to reheat to have them hot and ready at mealtime.
The potatoes are first baked whole, and then when they are cool enough to handle, you cut off the tops and scoop out the inside. I used to try to split the potatoes evenly in half, but they turn out better with a 2/3 split, like below. And then – bonus! – you can use the smaller tops for Potato Skins.
Try to leave a thin layer of potato inside the skin when you scoop them out, to give the skins some structure.
Scoop the insides into a mixing bowl, and then mix or mash them however you like your mashed potatoes! For this batch, I cooked and crumbled 3 pieces of bacon, and added one cup of shredded cheddar cheese, 2 Tablespoons of nonfat Greek yogurt, and some thinly sliced green onion. You could also add different cheeses, some blanched and chopped broccoli, spinach, the works. When you are done, just scoop it back in the shells, making sure not to leave air pockets in the nooks and crannies, and that’s it!
I like to really pack it in there and round out the top. This batch of eight baked potatoes made seven Twice-Baked Potatoes.
And they are ready to hit the fridge!
This is also a great make-ahead dish for weeknight meals. Just serve with some roasted chicken and steamed green vegetables!
- 8 medium baking potatoes
- 1 cup shredded cheddar cheese (reserve a bit for the tops)
- 2 T nonfat Greek yogurt
- 3 pieces of bacon, cooked and crumbled or chopped
- 2 green onions, sliced thin
- Heat oven to 375.
- Scrub potatoes and prick with a fork in several places. Place them on a rimmed baking sheet, and bake for 45 min - 1 hr, or until they yield to the touch.
- When the potatoes are done, remove from the oven and let them cool until you can handle them.
- Cut off the top ⅓ of each potato, and scoop out the inside, leaving a thin layer of potato "guts" for structure. Reserve the top skins for another use (like Potato Skins, or chop and saute with breakfast).
- Place the insides of the potatoes in a large mixing bowl, and add the rest of the ingredients, reserving a bit of cheese for the top of each potato. Mix and mash until everything is evenly distributed.
- Scoop the mashed potatoes back into seven of the shells, and pack them tightly, rounding out the top. Press the remaining cheese on the tops of the stuffed potatoes.
- At this point, you can cover and refrigerate the potatoes for up to two days.
- Heat at 375 for 20 minutes when you are ready to serve!
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