If you’re craving a comfort-food classic that bursts with creamy, cheesy goodness and just the right amount of crispy bacon, then this Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe is about to become your new favorite. These potatoes have that perfect balance of fluffy interiors filled with buttery richness, melted cheddar, and a touch of freshness from green onions and chives. It’s a dish that feels indulgent yet approachable, perfect for family dinners, casual gatherings, or whenever you want to treat yourself to something incredibly satisfying.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe. Each item is carefully chosen to build layers of flavor, texture, and color that make these potatoes unforgettable.
- 4 x 300g potatoes: Use Russet, Sebago, Maris Piper, or King Edwards for the fluffiest filling and sturdy skins.
- 1 tbsp canola or vegetable oil: Helps crisp up the potato skins beautifully in the oven.
- 1/2 tsp salt: Essential for seasoning the skins and bringing out natural flavors.
- 200g streaky bacon, chopped: Provides a smoky, crispy contrast inside each potato.
- 120g unsalted butter: Adds rich creaminess and a silky texture to the mashed potato.
- 1/3 cup cream (thickened/heavy): Makes the potato filling luxuriously smooth and velvety.
- 1 cup shredded cheddar cheese: Melts into the mix, giving each bite a sharp, gooey punch.
- 3 green onions, finely sliced: Introduce a fresh, mild onion flavor and a pop of color.
- 1/4 tsp salt: For fine-tuning the filling’s seasoning.
- 1/4 tsp pepper: Adds just enough warmth and spice to balance the richness.
- 1 1/2 tbsp chopped chives: A bright, herbaceous garnish to finish the dish.
- Sour cream: The perfect tangy accompaniment that enhances the creamy texture.
How to Make Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 200°C (400°F). Scrub your potatoes well and dry them thoroughly. Then, rub the skins with the canola oil and sprinkle with 1/2 tsp salt to help them crisp up nicely. Place the potatoes on a baking tray and bake for about 45-60 minutes until they’re tender when pierced with a fork but still hold their shape. This step builds the perfect foundation with crispy skins and fluffy insides, essential for the Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe to shine.
Step 2: Cook the Bacon
While the potatoes are baking, take the chopped bacon and fry it in a pan over medium heat until it’s beautifully crispy. This adds a smoky, crunchy texture that contrasts wonderfully with the creamy filling. Remove the bacon from the pan and drain on paper towels to keep it crispy.
Step 3: Hollow and Mix the Potato Filling
When the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato around the edges to keep the jackets sturdy. To the potato flesh, add the butter, cream, cheddar cheese, green onions, salt, pepper, and half of the cooked bacon. Mash everything together until smooth and creamy but with some texture from the cheese and onions. This mixture is the heart of the Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe that brings all those comforting flavors into one delicious package.
Step 4: Stuff and Bake Again
Spoon the potato mixture back into the potato skins, piling it high but neatly. Sprinkle the remaining bacon on top for extra crunch, then place back into the oven for another 15-20 minutes, or until the tops are golden and melty. This final bake seals in all the flavors, leaving you with a dish that looks as good as it tastes.
How to Serve Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe
Garnishes
Adding a sprinkle of freshly chopped chives right after baking introduces a fresh, herbal note that cuts through the richness. A generous dollop of sour cream also adds a bright, tangy creaminess that complements the cheesy potato perfectly. These simple garnishes elevate the dish with freshness and balance.
Side Dishes
These Twice Baked Potatoes (Stuffed Jacket Potatoes) shine as a main on their own, but they pair wonderfully with a crisp green salad or roasted vegetables for a well-rounded meal. For a heartier option, serve alongside grilled chicken or steak to make the occasion extra special.
Creative Ways to Present
Try serving these potatoes on a rustic wooden board topped with fresh herbs for a cozy, homestyle vibe. Alternatively, present them in individual ramekins for a formal dinner party touch, turning this humble dish into a showstopper everyone will adore.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Twice Baked Potatoes (Stuffed Jacket Potatoes) refrigerated in an airtight container for up to 3 days. They maintain their creamy texture and flavors nicely when stored properly.
Freezing
If you want to prepare them in advance, freeze the stuffed potato halves before the second bake. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. When you’re ready to enjoy, just thaw in the fridge overnight and bake as directed.
Reheating
To reheat, pop the potatoes into a 180°C (350°F) oven for about 15-20 minutes until warmed through. This method keeps the skins crisp and the insides creamy and delicious—far better than a microwave, which can make them soggy.
FAQs
Can I use other types of cheese besides cheddar?
Absolutely! While sharp cheddar adds great flavor and meltiness, you can try gouda, mozzarella, or even blue cheese for a different twist. Just choose a cheese that melts well and suits your taste.
Is it necessary to use bacon in this recipe?
Not at all! The bacon adds wonderful smoky flavor and texture, but you can leave it out or swap it for cooked mushrooms or caramelized onions if you prefer a vegetarian option.
Can I make this recipe dairy-free?
Yes, substitute the butter and cream with plant-based alternatives like vegan butter and coconut cream. Use a dairy-free cheese or omit it, and the potatoes will still be deliciously rich.
How do I ensure the potato skins are crispy?
Rubbing the skins with oil and baking them at a high temperature helps create that desirable crispiness. Be sure to pat them dry before oiling to avoid steaming the skins.
What is the best potato variety for Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe?
Russet potatoes are the classic choice because of their fluffy interiors and sturdy skins, but Sebago, Maris Piper, or King Edwards all work wonderfully depending on your location and availability.
Final Thoughts
This Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s simple enough to make any night but impressive enough to serve guests. Give it a go and watch it become a treasured favorite for years to come—it’s comfort food at its finest!
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Twice Baked Potatoes (Stuffed Jacket Potatoes) Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 8 stuffed potatoes
- Category: Side Dish
- Method: Baking
- Cuisine: British/American
Description
Twice Baked Potatoes, also known as Stuffed Jacket Potatoes, are a comforting and flavorful side dish that features crispy baked potato skins filled with a creamy mixture of potato flesh, bacon, butter, cream, cheddar cheese, and green onions, then baked again to golden perfection. This recipe yields 8 delicious stuffed potatoes, perfect for family dinners or gatherings.
Ingredients
Potatoes
- 4 x 300g / 10oz potatoes (Sebago, Russet, Maris Piper or King Edwards)
- 1 tbsp canola or vegetable oil
- 1/2 tsp salt
Filling
- 200g / 7oz bacon (streaky), 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
Garnish
- 1 1/2 tbsp chives, finely chopped
- Sour cream (recommended!)
Instructions
- Prepare the Potatoes: Preheat your oven to 200°C (400°F). Wash and dry the potatoes thoroughly, then prick them with a fork. Rub them with canola or vegetable oil and sprinkle with 1/2 tsp salt. Place them on a baking tray and bake for about 60 minutes until skins are crisp and inside is soft.
- Cook the Bacon: While potatoes are baking, heat a pan over medium heat and add the chopped bacon. Cook until crispy and golden, then drain on paper towels to remove excess fat.
- Scoop and Mix Filling: Once the potatoes have cooled enough to handle, slice off the tops and carefully scoop out the flesh into a large bowl, leaving the skins intact. Add the butter, cream, shredded cheddar cheese, finely sliced green onions, salt, pepper, and cooked bacon to the potato flesh. Mix everything until smooth and creamy.
- Stuff and Bake Again: Spoon the creamy potato mixture back into the potato skins, piling it up generously. Place the stuffed potatoes back on the baking tray and bake for an additional 15 minutes at 200°C (400°F) until the tops are golden and heated through. Garnish with chopped chives and serve with a dollop of sour cream.
Notes
- Choose starchy potatoes like Russet or Maris Piper for the fluffy texture ideal for stuffing.
- If you prefer a vegetarian version, omit the bacon and add extra cheese or sautéed mushrooms.
- The sour cream is optional but adds a lovely tanginess to the dish.
- For extra crispy skins, bake the potatoes uncovered and turn them halfway through baking.
