Twice-Baked Potatoes: A Classic Comfort Recipe by Ree Drummond
Discover Ree Drummond’s twice-baked potatoes—a crowd-pleasing side dish loaded with creamy, cheesy, and savory flavors.
Twice-Baked Potatoes: Ree Drummond’s Ultimate Comfort Side
Twice-baked potatoes are a beloved classic, combining the crispy satisfaction of roasted potato skins with a rich, creamy filling that’s loaded with cheese, bacon, sour cream, and scallions. From weeknight dinners to celebratory feasts, Ree Drummond’s iconic recipe guarantees nostalgia and comfort on every plate. This hearty side dish is endlessly customizable and guaranteed to please a crowd, whether you’re serving steak, ham, or roasted chicken.
Why Make Twice-Baked Potatoes?
- Flavor-packed: Each potato is filled with cheddar, bacon, scallions, and a hint of seasoned salt.
- Textural contrast: Crispy potato skins encase a creamy, cheesy interior.
- Perfect for entertaining: Can be made ahead and baked just before serving.
- Versatile: Serve as a side, a main course, or prep for the freezer.
Ingredients
Here are the essential ingredients you’ll need to make classic twice-baked potatoes, as inspired by Ree Drummond:
- 8 large baking potatoes (Russet potatoes are best for their fluffy, sturdy texture)
- 3 tablespoons canola oil (or substitute another neutral oil)
- 2 sticks salted butter (softened and sliced into pats for even melting)
- 1 cup bacon bits (homemade or store-bought, but frying your own adds the best flavor)
- 1 cup sour cream (full-fat for extra creaminess)
- 1 cup Cheddar or Jack cheese (plus extra for topping; a blend offers more flavor)
- 1 cup whole milk (brings the mash together)
- 2 teaspoons seasoned salt (Lawry’s is a classic choice)
- 3 green onions, thinly sliced
- Freshly ground black pepper (to taste)
Instructions: Step-by-Step Guide
- Preheat the Oven: Set your oven to 400°F (200°C) for the first bake.
- Prepare and Bake the Potatoes:
- Scrub potatoes thoroughly and pat dry.
- Rub each potato with canola oil to promote crisp skins.
- Arrange on a baking sheet, leaving space between each.
- Bake for roughly 1 hour, turning once, until the potatoes are easily pierced with a fork and crispy outside.
- Prepare the Filling:
- While the potatoes bake, cook the bacon until crisp if preparing your own; let cool and crumble.
- Add sliced butter, most of the bacon, and sour cream to a large mixing bowl.
- Lower the Oven Temperature: After removing potatoes, decrease oven to 350°F (175°C) for the second bake.
- Scoop and Mash:
- Once cool enough to handle, slice each potato in half lengthwise.
- Carefully scoop out the insides with a spoon, leaving a thin border inside the skins for structure.
- Add potato flesh to the mixing bowl and gently mash together with butter, bacon, and sour cream.
- Add cheese, milk, seasoned salt, sliced green onions, and several grinds of black pepper. Mix until creamy but not overworked.
- For freezing: Do not add green onions yet; add them before baking instead.
- Stuff the Skins:
- Fill potato shells generously with the mashed filling, mounding slightly above the cut edge.
- Top and Bake Again:
- Sprinkle more cheese and reserved bacon bits on top.
- Bake for 15–20 minutes at 350°F until heated through and the tops are golden and bubbling.
- Garnish and Serve:
- Sprinkle extra sliced green onions and a touch more black pepper before serving.
Tips for the Best Twice-Baked Potatoes
- Don’t Over-Mash: For a fluffy texture, mash the potatoes gently by hand—avoid using a food processor which can make them gluey.
- Use Fresh Ingredients: Freshly cooked bacon and grated cheese elevate flavor and texture.
- Make Ahead: Assemble and refrigerate the filled potatoes, then bake just before serving. You can also freeze, but add green onions after thawing and before baking.
- Customizations: Stir in roasted garlic, swap cheese varieties, or add chives or parsley for extra flavor.
- Portion Sizes: This recipe yields 12 to 16 halves; halve or double as needed for your crowd.
Ingredient Substitutions & Additions
- Milk: Substitute half-and-half or heavy cream for a richer texture.
- Butter: Use unsalted butter and add a pinch more seasoned salt to fine-tune the flavor.
- Cheeses: Experiment with pepper jack, Gruyère, or mozzarella.
- Vegetarian Option: Skip the bacon and add sautéed mushrooms, caramelized onions, or steamed broccoli.
- Spice It Up: A dash of hot sauce or a sprinkle of smoked paprika adds warmth.
Serving Suggestions
- Pairing: Twice-baked potatoes complement steak, roast chicken, grilled ham, or barbecued ribs.
- Main Course: Make a full meal by adding shredded rotisserie chicken or chili to the potato filling.
- Buffet Style: Ideal for large gatherings—serve on a platter with extra toppings on the side: sour cream, scallions, crumbled bacon, and cheese.
Storage, Freezing, and Reheating
- To Store: Place cooled twice-baked potatoes in an airtight container; refrigerate up to 3 days.
- To Freeze: Cool completely, wrap individually in plastic wrap and foil, and freeze up to 3 months. Add green onions only after thawing.
- To Reheat: From the fridge, bake at 350°F for 15–20 minutes. From frozen, thaw overnight in the refrigerator and then bake as above.
Twice-Baked Potatoes vs. Casserole: A Quick Comparison
| Aspect | Twice-Baked Potatoes | Twice-Baked Potato Casserole |
|---|---|---|
| Presentation | Stuffed individual potato halves | All mashed and baked in one dish |
| Texture | Combination of crispy skins and creamy filling | All creamy with bits of skin mixed in (optional) |
| Serving Style | Portion-controlled, easy for buffets or plated meals | Scoop-and-serve, great for potlucks |
| Customization | Each potato can be topped differently | Mix everything together for uniform flavor |
Frequently Asked Questions (FAQs)
Q: Can I make twice-baked potatoes ahead of time?
A: Yes, you can prepare the potatoes through stuffing the shells. Store them covered in the refrigerator for up to two days, then bake just before serving. For longer storage, freeze without adding scallions and bake directly from frozen after thawing overnight.
Q: What are the best potatoes for twice-baked potatoes?
A: Russet (Idaho) potatoes are ideal due to their sturdy skins and fluffy, starchy interior that makes for light, creamy filling.
Q: How do I make vegetarian twice-baked potatoes?
A: Omit the bacon and add your favorite vegetables such as sautéed mushrooms, broccoli, or spinach, along with extra cheese and herbs for flavor.
Q: Can I use other cheeses?
A: Absolutely—try sharp cheddar, Monterey Jack, pepper jack, Gruyère, or a blend. Each will give the dish a distinct flavor.
Q: Can I make these in advance for a large party?
A: Yes. Prepare and stuff the potatoes a day or two ahead, refrigerate, and bake just before serving. Reheated twice-baked potatoes taste just as delicious.
Expert Tips to Elevate Your Twice-Baked Potatoes
- Bake, Don’t Microwave: Oven-baking the potatoes ensures crisp skins and a more concentrated potato flavor.
- Generous Filling: Don’t be shy with the filling—pile it high for a restaurant-worthy look and taste.
- Seasoning Matters: Taste your potato mixture before filling the skins, adjusting salt, pepper, or even adding a sprinkle of garlic powder for extra depth.
Nutrition Information (Estimated)
| Component | Per Potato Half (approx.) |
|---|---|
| Calories | 280 |
| Protein | 7g |
| Carbohydrates | 28g |
| Fat | 15g |
| Saturated Fat | 8g |
| Sodium | 420mg |
Note: Nutrition values will vary depending on cheese, type of bacon, and serving sizes.
Conclusion
Ree Drummond’s twice-baked potatoes perfectly marry the best of creamy mashed potatoes and the crisp, comforting exterior of a baked potato. Amplified with cheese, bacon, sour cream, and scallions, this iconic side dish belongs at celebrations, Sunday dinners, and any meal calling out for hearty comfort. Whether as a star attraction on your dinner plate or a complementary side, this recipe is guaranteed to satisfy—every time.
