Bacon Jalapeno Twice-Baked Potatoes
Twice-baked potatoes are one of those recipes everyone should know how to make.
They take awhile to make, but they’re worth the effort. They’re hearty, customizable, and extremely affordable.
Feel free to follow my recipe, below, or try one of the variations, below.
Twice-Baked Potatoes, The Method
Here’s the method for making twice-baked potatoes, in a nutshell:
- Potatoes are baked in the oven until cooked through.
- Once cool, the potatoes are cut in half and the insides are scooped out, leaving a potato “shell”.
- The insides are mashed and mixed with all sorts of good things: Sour cream, cheese, meat, veggies, and spices.
- The mixture is put back into the potato shells, topped with cheese, and baked again. Voila!
Twice-Baked Potato Variations
Once you know the basic technique, there are a million different variations you can try:
- Cheese: Cheddar, mozzarella, pepper jack, Swiss, Gruyere
- Meats: Pepperoni, bacon, chicken, sausage, ground beef
- Veggies: Spinach, onion, red bell pepper, kale, cauliflower, broccoli
- Spices, flavors, and toppings: Jalapeno, garlic, cilantro, parsley, salsa, chives, cayenne pepper, Tabasco sauce
Here are some flavor combinations you could try:
- Pepperoni pizza: Pepperoni, mozzarella cheese, spinach, mushrooms, and Italian seasoning.
- Breakfast: Sausage, cheddar cheese, and egg (make scrambled eggs and pour into a divet in the potato).
- Mexican: Chorizo sausage, pepper jack cheese, red bell pepper, cayenne pepper, and jalapeno.
The Perfect Meal To Bring To a Friend
Twice-baked potatoes are the perfect food to bring to people who may need a meal: New moms, a sick friend, someone who has recently lost a loved one.
Once the potatoes are baked (twice), they can be refrigerated and stored for a day or two in the fridge. Then, they can be reheated.
Reheating instructions: Place potatoes in an ovenproof baking dish. Heat in a 350F oven for about 20 minutes, until heated through.
Bacon-Jalapeno Twice Baked Potatoes
Yield: 8 servings
Cook Time: 80 min
Total Time: 110 min
- 8 russet potatoes, scrubbed clean
- Olive oil
- 1 cup sour cream
- 1/4 cup butter
- 1 cup shredded cheddar cheese, divided
- 1/2 cup bacon crumbles (I purchase mine on the grocery store salad bar)
- 2 jalapenos, seeded and chopped
- Garlic powder, to taste
- Salt and pepper, to taste
- Hot sauce, to taste
- Chopped green onion, for topping
- Bake potatoes: Preheat oven to 400F. Prick each potato with a knife or fork about 8 times. Rub clean potatoes with a bit of olive oil and sprinkle with salt. Place potatoes directly on the top oven grate, and place a baking sheet on the lower grate to catch any liquid that may come out. Bake for 1 hour, until potatoes are fork tender.
- Let potatoes cool to room temperature. Cut each potato in half. Using a melon baller or spoon, remove the insides from the potatoes, until you have a thin but sturdy shell. Be careful not to cut or break the shell.
- Mash the insides of the potatoes in a large bowl. Stir in sour cream, butter, 1/2 cup shredded cheese, bacon, jalapeno, garlic powder, salt and pepper, and hot sauce.
- Fill the potato shells with the mashed potato mixture. Top with remaining shredded cheese. Bake for 20 minutes, until potatoes are hot and cheese is melted.