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Twice Baked Potatoes

Twice Baked Potatoes

 

You can easily make a restaurant favorite right at home with this easy-peasy recipe. Check it out!

 

You know the twice baked potatoes you get at some of the food chain restaurants? The ones loaded with bacon and tons of cheese? Yea, that one. Well, yes, they taste delicious. Greasy and delicious. 

 

The reason for that is mainly from the bacon. Lots and lots of bacon. Don’t get me wrong. many of us love bacon but for some reason in these twice baked potatoes they seem to add way too much. 

 

That is why I decided to come up with my own version of the ever popular twice baked potato. But, I’m leaving the bacon out. 

 

I seriously don’t think you will miss it in this recipe. That’s because these stuffed potatoes are loaded with lots of textures and flavors. 

 

When you take your first bite, you are going to recognize the the similar flavors. Maybe you won’t even notice there’s no bacon in the filling because each stuffed potato tastes so delicious. 

 

On top of all that, the recipe is fun to make with the kids and they will love these stuffed potatoes just as much as you will. 

 

The recipe is very easy to follow and you can add a little more of one ingredient and put in a little less of another. It’s a very forgiving recipe. 

 

Next time you have any kind of gathering, you can easily double, triple, you get it. For larger crowds. 

 

Since each stuffed side of the potato is filled pretty high, I consider that one serving. So, four potatoes are eight servings.

 

One time, after each potato half were stuffed and baked, I cut each potato half in half again. More of a bite size serving. This way I got 16 servings for a slightly larger crowd I had over for one super bowl game. I happen to serve a bunch of other finger foods and dips so the bite size servings worked better that day.  

 

You should check out the recipe below and print it out. This way you have to to make anytime you want. We love it during the week with burgers, steak, and chicken. 

 

Sometimes, I make these just for us to have to munch on over the weekend. I happens to be a weekend now. I made a new batch and I’m positive my son will be heading over to the fridge tonight and grab one, probably my hubby too. 

 

 

 

Twice Baked Potatoes

Yields: 8 servings

 

 

Ingredients:

  • 4 large russet potatoes
  • 1/2 cup milk, I used 2 %
  • 1/4 to 1/3 cup butter or margarine, softened
  • 1/2 – 1 tsp sea or kosher salt
  • 1/4 – 1/2 tsp ground black pepper or to taste
  • 1 tsp onion powder
  • 1/4 tsp turmeric powder
  •  1/4 cup finely chopped scallions/green onions or 3 tablespoons chives
  • 1/4 – 1/2 cup plain Greek yogurt or regular or reduced fat sour cream, don’t use fat free 
  •  1 cup mild shredded cheddar cheese, I used 2 % reduced fat
  • additional yogurt or sour cream for topping

 

 

 

 

 

 

Directions:

  1. Bake potatoes as directed here
  2. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher. Then, switch over to a hand held mixer.
  3. Add milk slowly and beat on low speed. Trying to get all the lumps out.
  4. Add butter, salt, pepper, onion powder and turmeric. Beat slowly then turn to medium high. Whip until smooth and fluffy. Add yogurt. Beat on slow to incorporate.
  5. Stir in cheese and scallions.
  6. Scoop out potato mixture into shells. Place on cookie sheet.
  7. Bake at 400 degrees for about 20 minutes. Take out and add a little cheese on top. Put back in for 5 minutes just for the cheese to melt.
  8.  Top with additional yogurt or sour cream.

Enjoy the deliciousness!

Twice Baked Potatoes

This is a fun recipe and so delicious. Now you can enjoy a restaurant favorite right at home that’s made healthier but, no one will know. They’re that good! Enjoy!!
Course Appetizer
Cuisine American
Keyword copycat recipe, potaotes, potato, restaurant style, twice baked potato
Servings 8
Author Pam

Ingredients

  • 4 large russet potatoes
  • 1/2 cup milk, I used 2 percent
  • 1/4 -1/3 cup butter or margarine, softened
  • 1/2 tsp sea or kosher salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 cup finely chopped scallions/green onions or 2 tablespoons chives
  • 1/4 cup plain Greek yogurt or reduced fat sour cream
  • 3/4 - 1 cup mild shredded cheddar cheese, I used 2 % reduced fat
  • additional sour cream or Greek yogurt for topping

Instructions

  1. 1.Bake potatoes as directed http://pamsdailydish.com/how-to-make-the-perfect-baked-potato/

    2.When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher. Then, switch over to a hand held mixer.

    3.Add milk slowly and beat on low speed. Trying to get all the lumps out.

    4.Add butter, salt, pepper, onion powder and turmeric. Beat slowly then turn to medium high. Whip until smooth and fluffy. Add yogurt. Beat on slow to incorporate.

    5.Stir in cheese and scallions.

    6.Scoop out potato mixture into shells. Place on cookie sheet.

    7.Bake at 400 degrees for about 20 minutes. Take out and add a little cheese on top. Put back in for 5 minutes just for the cheese to melt.

    8. Top with additional yogurt or sour cream and enjoy the creamy, cheesy yumminess!

These are so yummy!

 

 

 

Thanks so much for stopping by today. I hope you found some favorite recipes to hold on to.  Be sure to check back again soon. I post new recipes all the time. If you have some favorites please share with family and friends so they can enjoy these yummy recipes too. 

 

Bye for now

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