Twice Baked Potatoes Recipe
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- čas přidán 9. 02. 2021
- Put your chef coat on and make this homemade restaurant-quality twice baked potatoes that are stuffed up with bacon and cheddar cheese.
A twice baked potato is a baked potato that is hollowed out and stuffing is created with the insides of the baked potato along with other ingredients that are then stuffed back into the hollowed-out baked potato and baked for a second time. This process can take up to 90-100 minutes from start to finish but the end result is nothing short of delicious.
Ingredients for this recipe:
• ½ cup olive oil
• 3 tablespoons sea salt
• 6 large baking potatoes
• 3 ounces shredded cheddar cheese
• 8 diced crisp cooked bacon
• 1/3 cup sliced chives or green onions
• 1/3 cup sour cream
• 1 ½ sticks melted unsalted butter
• sea salt and pepper to taste
Serves 6
Prep Time: 10 minutes
Cook Time: 75 minutes
Procedures:
1. Preheat the oven to 375°.
2. Add the olive oil and 3 tablespoons of salt to a bowl and mix until combined.
3. Coat each potato in olive oil and salt, there will be a lot of oil and salt leftover.
4. Place the potatoes on a cookie sheet tray lined with parchment paper and bake for 60 minutes.
5. Remove the potatoes and let cool slightly. Cut in half or ¾ of the way on the side.
6. Take the potato filling and place it in a mixing bowl and add in the cheese, bacon, green onions, sour cream, 1 stick of melted butter, salt, and pepper, and mix until combined in a stand mixer using the paddle attachment on low speed. Note: save a little cheese and bacon to the side.
7. Stuff each hollowed-out potato shell evenly with the mixed stuffing using a spoon or a piping bag with a large star tip. Transfer the potatoes to a baking sheet tray lined with parchment paper.
8. Brush the remaining ½ stick of melted butter over the top along with the extra cheese and bacon that were set to the side.
9. Bake in the oven at 375° for 15 to 20 minutes or until browned on top.
10. Garnish with any leftover green onions or chives?
Chef Notes:
Make-Ahead: Eat these as soon as they are finished, but you can make these up to two days ahead of time.
How to Reheat: Place them in a pan and bake in the oven at 350° for 12-15 minutes or until warmed.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can also use different types of cheese instead of cheddar.
If the potatoes are coated in too much salt, feel free to season to your desire.
There will be a lot of salt and olive oil leftover from the baking potatoes.
Feel free to mash the potato stuffing together using a hand masher or beaters. - Jak na to + styl
For my arthritis gang out there who has difficulties pressing from a bag: you can always spoon it up, then grab a fork and make little spikes with it or just make lines across like when you are gardening, and decorate it the same way. I’ll promise you it will still look great
im a chef that sends newbies over to you all the time. such an underrated channel..
Appreciate you
“All about the fundamental techniques”
This is one of our fav snacks. Or even a meal. ❤️
A perfectly executed twice baked potato is a beautiful thing! I like the addition of the scallions and the crispy bacon for, both flavor and texture. These look great Chef!
I made this for my dad and I and they turned out amazing
You did an amazing job i use this recipe today and it was so delicious thank you so much the way you cook you should have millions of views
Made these again last night! They are delicious!
Thank you! Loved Bring him back!
Love this video and twice baked potatoes! So glad you taught me how to make them. No more restaurant potatoes. Can you do a mashed potato video? I heart potatoes! Thanks so much for sharing your awesome skills!!!
Thank you, Chef Billy!
These look great. Will have to try the prep step of oil and salt. And omit the bacon of course.
Thank you! It’s super delicious!
I've only ever had the cheap premade twice baked potatoes. These look amazing!
Thank you for this recipe!
I made this last night and it was amazing! I added cayenne to season the potato mixture for that extra kick so good!
Very easy and delicious, thanks!
Looking awesome indeed.
Excellent video. I gotta try this real soon.
OMG! So amazing…making again tonight!
The best!
I'm definitely using the large star piping trick 🤩
Super recipe. Love, love potatoes.
Yum!! 😍 Cannot wait to make these for my hubby’s birthday! Thanks for the recipe
Thanks for the potatoes baby
Do you pierce the potatoes with a knife or fork before putting them in the oven?
Great stuff. Will try.
these look great, i'll have to give them a try.
piping the potatoes reminded me, i wonder if you have a good 'duchesse potatoes' recipe that you might share with us?
Great job!!
Such a good explanation
Thanks Chef Billy Parisi! You are ar a wonderful e Chef !
It sure is a beauty! 😁
Best twice baked potatoes recipe
Thank you so kindly!!
😋🤤🤤
Thank you!!
I love your presentation. I was looking for a recipe to serve with Easter dinner. Have you tried using bacon grease and salt instead of olive oil and salt? It is so good. That will be the only change I will be making to your recipe. Love the piping bag idea. Thanks a bunch!
I find it easier to scoop out and refill if I allow the potatoes to cool on counter and then chill in fridge for a bit.
Yummmm
Great vid! Any chances of you making a Beef Wellington video?
nice work man. like
Yummy 😋
looks so nummy😘
Nice Recipe Idea, really inspiring
#lifeeslive
Nice
Greetings,
What size piping tip did you use?
Cheers 🍷
Yummy 🤤🤤🤤
Yum! Think I’m going to make these with our steaks for Valentine’s Day. Could I make them to the point where they are stuffed and then put them in the fridge to do the final bake later?
Who’s our
Feeling enthusiastic about it until 6 minutes in when I find out I have to go out and buy a mixer!
Making these tomorrow with our prime rib
Add some Tikka masala to the filling and it adds a nice spice to the cheesy patatoey mix
Another nice video can you give me a link for your piping bag 👍
Do you eat the potato peel
I suggest taking the insides of the potatoes and put them through a potato ricer. This produces a fine texture; no lumps; and you simply have to use a spatula to mix the other ingredients.
Can these be made a day a head of time?
❤️❤️❤️❤️❤️❤️❤️
I like to put cracked black pepper and/or a little sprinkle of Chinese Chilli Salt on them 😎
Oh dare 👍👍👍
Seriously, do you have a restaurant or do you offer days in the kitchen? I’d love to spend time with you. I feel I’d learn a lot and I’m desperate to give you a squeeze. You’re the sexiest chef! As you Americans say... PERIOD! 👏🏻🙌🏻👏🏻🙌🏻👏🏻
What type of potato are you using?
Russet
👋
😋😋😋😋😋😋😋😋😋😋😋😋😋
At 375°, it took way longer to get my medium large potatoes done and the bacon took triple the time specified.
I’d get your oven checked out and calibrated. Also, Where in the oven are you placing everything?
Bakon went in with parchment paper but came out without any?
Leftover bacon?
Good point
I was thinking the same thing
Love your recipes, wish your videos were more Concise.
Go to Tik Tok to get concise.
A stand mixer is completely pointless for mashing potato