When I was growing up, twice-baked potatoes were one of those things that we either got from the freezer section of the store or when we went out to dinner. I always liked them, because there was always so much flavor in the potato mixture that they were stuffed with. It was even better when we were allowed to pick which one we wanted. I have always been a big fan of cheddar and sour cream, so that’s what I always picked. In fact, now that I make them at home, that’s often what I make.
Sometimes, I add some bacon to the mixture, because…well, it’s bacon. But when I’m looking for a traditional cheddar and sour cream potato, I skip it. I usually have crumbled bacon in the fridge anyway, so if anybody wants it, it’s easy to sprinkle on top.
I think the best part about twice-baked potatoes is the fact that they are such a blank canvas. Potato goes well with so many flavors that there isn’t much you can’t do with them. One of the most important things about making them at home, though, is remembering to oil and salt the potato skin. It seems simple, but it adds SO MUCH to the skin when the potatoes are done.
- 3 large baking potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- 8 ounces sour cream
- 2 tablespoons soft butter
- 1 cup shredded cheddar cheese
- Preheat the oven to 425 degrees.
- Scrub the potatoes, then dry them completely.
- Rub the outsides with a thin layer of oil, then place them on a baking sheet.
- Sprinkle each potato with a little bit of salt, then turn them over and salt the other side.
- Pierce the potatoes twice on the top and bottom with a fork.
- Bake the potatoes for about 55 to 60 minutes, or until they feel soft when you press on them.
- Place the potatoes on a cooling rack for about 15 minutes.
- Slice each potato in half the long way with a sharp knife.
- Using a spoon, scoop out the centers of the potatoes, leaving a shell of the skin and about a quarter-inch of potato. Put the scooped-out potato into a bowl.
- Add the seasonings and sour cream to the filling, then mash everything together.
- Mix in the shredded cheddar (this is the time to add bacon, too, if you’re going to).
- Fill each potato shell with filling until it’s rounded up.
- Place each one back on the baking sheet, then return them to the oven for about 20 minutes, or until they’re golden brown on top. Serve them warm.