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
Scale
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.
