Twice Baked Potatoes

Grandma’s twice baked potatoes.

My paternal grandmother wrote this recipe back in the days when sour cream, cheese, butter and salt didn’t need to be eaten in moderation. That’s why this recipe is so good.

Nowadays, I don’t indulge in these twice baked potatoes until I’ve punished myself at the gym for an hour or two.

Actually, as these delicious ingredients are divided between four potatoes, you’re probably okay to enjoy your posh spud without too much worry.

Put simply, this recipe just plain gets it.

How to get this recipe just right…

It goes without saying that no one likes a hard potato. So often, people don’t cook them long enough.

I’ve even had a few undercooked potatoes at fancy restaurants!

If anything, you want to overcook them. As these are twice baked potatoes, that shouldn’t be a problem.

Working ahead…

Baking the potatoes the first time and combining the filling can all be done a couple of days ahead of serving.

For some of you this will make this side dish much easier.

Then all you need to do is place the filled potatoes in the oven for the second baking. I think you are going to love these twice baked potatoes.

Twice baked potatoes served with Aldi 28 day aged steak.

I usually make these for lunch and sometime prepare and cook it all a day before. If you’re really hungry, a well aged steak is the perfect accompaniment as you can see from this photo.

Ingredients at the ready!

Coat the potatoes in olive oil.

Ready to roast.

Remove the flesh of the cooked potatoes from the skins.

Mash the potatoes with the other ingredients except the lardons and the chopped tomatoes which are are added later.

Dig in!

If you like this recipe, you might like to try some of these too…

How to make a Big Mac
Homemade chilli con carne
Fish tacos
Nduja Pasta
German sausages
Pork with Paprika and wine sauce
How to make crepes
Fish tacos

Super-duper Twice Baked Potatoes

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

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Ingredients

• 4 large baking potatoes - pierce a few times with a sharp knife
• Olive oil for coating the skin
• Sea salt to taste
• 1 onion - finely chopped
• 4 cloves garlic - finely chopped
• 1 large handful of shredded mature Cheddar cheese
• 300ml (just over a cup) sour cream
• 200g bacon lardons
• 4 tablespoons butter.
• 10 chopped cherry tomatoes
• 3 tablespoons chopped parsley

Instructions

1. Preheat your oven to its highest setting.
2. Coat your potatoes with olive oil and then sprinkle generously with sea salt. I was planning on marinating steaks the day I made this so I added garlic to the olive oil. The garlicky oil made the recipe even better.
3. Place the spuds in the oven to cook for about an hour.
4. Meanwhile, heat a tablespoon of the butter in a large frying pan and fry the chopped onion until translucent and soft.
5. Add the chopped garlic and stir to combine.
6. When the potatoes are cooked through, remove them from the oven and remove the insides to a large bowl.
7. Add the rest of the butter, the fried onions and garlic, cheese, sour cream and parsley and mash well.
8. Stir in the chopped tomatoes.
9. Fill the potato skins with the mashed potato mixture and turn your oven down to 200c, (400f).
10. Fry the lardons in a frying pan until cooked through.
11. Top the potatoes with the lardons and place back in the oven for 20 to 25 minutes.