I strongly believe twice baked potatoes need to be resurrected from the purgatory that is “being a thanksgiving food” and given the respect they deserve: being promoted to an all-the-time food.
Are twice baked potatoes more work than you want them to be? Yes, yes they are. But I believe they are worth the sacrifice and I am here to plead my case to you!! Please just make them more they are great!!
They also reheat really well in an airfryer/oven!!
ingredients
- 1 onion, diced
- 4-6 russet potatoes
- Cheese (I used Colby jack)
- Sour cream
- Butter
- Milk/heavy cream
- Salt + pepper + any other seasoning you enjoy
- Optional insides: bacon, scallions/chives, etc.
Recipe
- Set the oven to 350°
- Cover your potatoes in oil + salt + pepper and place onto a cookie sheet. Bake for 1 hour
- Let the potatoes cool for 20-30 minutes before scooping them out
- While the potatoes cool, dice the onion and sauté it in a pan to caramelize it a bit
- Salt at this step to draw out the moisture and cook them down nicely
- Once the potatoes are cooled, cut them in half and scoop the insides into a bowl
- Don’t scoop them out fully, you will want the skins to still have structure to them
- Add in your fillings of choice to the bowl with the potato insides. I use sour cream, heavy cream, butter, and cheese. I add in my extra seasoning at this step too.
- Add these extras + seasonings to taste, everyone likes a different amount!
- Combine everything in the bowl, ideally mash your potatoes in the process
- Re-fill the potato skins with the new insides and top with cheese!
- Bake for another 15-20 minutes at 350°
Does this recipe take longer than you want it to take? Yes! Do the leftover potatoes you make in bulk freeze and airfry well? ALSO YES.
If you like potatoes and own an airfryer, you will most likely love my airfryer breakfast potato recipe! Check out the rest of our blog, it is cool.
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