Twice Baked Potatoes
Yield: 12 Twice Baked Potatoes or "Potato Boats"Baked potato skins filled with creamy mashed potatoes seasoned with salt, pepper and garlic. Cover with bacon bits, savory shredded cheese, parsley flakes and any other desired toppings! The perfect side dish to go with chicken, steak, ham, & seafood. Or - use this recipe as a main course & serve with a delicious side salad. The options are endless with this delicious gluten free dish.
Servings: 12
Calories: 120kcal
Ingredients
Twice Baked Potatoes
- 6 medium sized russet potatoes
- 1 tablespoon extra virgin olive oil
- 1 cup nonfat milk *see note below
- ½ cup half & half
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- ⅔ cup shredded cheddar cheese
- ½ cup bacon bits
Optional toppings:
- Additional parsley flakes, salted or unsalted butter, sour cream, Greek yoghurt
Recipe notes:
Nonfat milk: since potatoes vary in size, you may need a little extra milk to make your potatoes creamy enough. Also, any fat content milk or dairy free milk will work in this recipe!Instructions
- Preheat your oven to 400°F.
- Wash potatoes well using warm water and dry with a clean kitchen towel. Use the prongs of a fork to poke small holes in the skin of each potato so that steam can escape while potatoes bake.
- Bake potatoes on one side for 30 minutes. Remove baking sheet from the oven and use a pastry brush to apply a thin layer of olive oil to each potato skin and sprinkle with salt. Flip potatoes over and bake for approximately 30 more minutes.
- After 30 minutes have passed, check to see if your potatoes are done. You should be able to easily pierce through the potato with a fork or knife. It's important that potatoes are fully baked so that they are easy to scoop and mash.
- Turn your oven off and allow potatoes to cool enough that you can handle them.
- Scoop baked flesh out of each potato skin into a large mixing bowl. Add milk, half & half, salt, pepper, garlic and parsley flakes to the bowl. Use an electric mixer to blend until smooth.
- Preheat oven to 350°F.
- Fill each potato skin half with mash potato mixture and then sprinkle with bacon bits and cheese. Bake for 20 minutes and then broil for 1-2 minutes (if you want to brown the cheese). Keep a close eye on the potatoes while they broil so they don't burn on top.
- Allow potatoes to cool, add desired toppings and enjoy!
Store:
- Place leftover twice baked potatoes in an air tight food storage container and keep them in the refrigerator for 2-3 days.
Reheat:
- To reheat your leftover twice baked potatoes, simply microwave on high for 30-90 seconds. Add desired toppings and enjoy!
Video
Nutrition
Sugar: 2g | Fiber: 1g | Calories: 120kcal | Fat: 5g | Protein: 5.5g | Carbohydrates: 15g