Twice Baked Potatoes

Article by Layla Khoury-Hanold

Baked potatoes are an easy side dish or weeknight supper and a delicious vehicle for all sorts of toppings. But it’s worth taking the extra step to make Ree Drummond’s twice baked potatoes. Because the toppings are mixed into the baked potato and baked in hollowed out potato skins, you get the perfect number of toppings with every bite of fluffy mashed potatoes and crispy skin. Plus, you can make them ahead, meaning they’re especially well-suited for game day, dinner parties and holiday gatherings. With Ree’s easy recipe, you’ll learn the best potatoes for baking, the key technique for ensuring your potato skins hold up, the best mix-ins for maximum flavor and how long to bake twice baked potatoes.

How to Make Twice Baked Potatoes Like a Pro

Choose Russet potatoes. Ree opts for Russet potatoes, aka baking potatoes, because their low moisture content and high starch content yields a fluffy texture inside once baked. Russets also have thick skins that crisp up nicely in the oven and hold their shape well once scooped and refilled.

Rub whole potatoes with oil before baking. Ree rubs the potatoes with canola oil to help the potatoes hold together and give them a prettier presentation at the end. Bake potatoes for 1 hour at 400 degrees F.

Make a potato border inside the hollowed out skin. Ree carefully scoops out the inside of each baked potato, leaving a little bit of a baked potato border to give the potato skins extra structure to support the filling.

Mix in loaded baked potato toppings for maximum flavor. Ree creates a loaded baked potato flavor profile by mixing in butter for richness; chopped, cooked thick-cut bacon for savory depth and texture; tangy sour cream for creaminess; shredded cheddar (and/or Jack) for melty, cheesy goodness; and green onions for sharpness.

Abundantly fill the potatoes and bake until warmed through. Ree fills the potato shells with the mashed potato mixture until heaping, sprinkles them with more cheese and bakes them until the potatoes are warmed through and the cheese is melted, 15 to 20 minutes.

What Are Twice Baked Potatoes?

Twice baked potatoes, also known as double baked potatoes, are potatoes that have been baked whole, then split in half, scooped out and mixed with toppings, then added back to the potato skin for a second bake. For her twice baked potatoes, Ree combines sour cream, bacon, shredded cheese and green onions to create a loaded baked potato with crispy skins and the perfect amount of toppings in every bite.

How Long to Bake Twice Baked Potatoes

Bake twice baked potatoes for 1 hour 15 minutes at 400 degrees F. The potatoes should first be baked whole for 1 hour at 400 degrees F. Once the potatoes have been split, scooped, mixed with toppings and refilled, they should be baked for a second time for 15 to 20 minutes at 400 degrees F, until the potatoes are warmed through and the cheese is melted.

Make Ahead Twice Baked Potatoes

You can make twice baked potatoes ahead and store them in the refrigerator for up to three days. Simply prepare the potatoes as directed in the recipe up until the second bake. For entertaining, Ree suggests making the twice baked potatoes early in day, sticking them in fridge and then popping them in the oven when guests arrive.

Storage and Reheating Twice Baked Potatoes

Store twice baked potatoes in the refrigerator in an airtight container for 3 to 4 days. You can also freeze twice baked potatoes by wrapping them in plastic wrap and storing them in a freezer-safe container or bag. Note: If you plan to freeze the twice-baked potatoes, do not add the green onions to the potato filling mixture.

You can reheat twice baked potatoes in the microwave for 2 to 3 minutes on high or in a 350 degree F oven for 15 to 20 minutes. To reheat frozen twice baked potatoes, allow them to thaw in the refrigerator overnight or defrost them in the microwave first.