The Twice Baked Potato is a creamier, hotter, more delicious version of the original. Its the perfect make ahead side dish and tastes amazing heated on a camp fire.
The first time I thought about bringing a twice baked potato on a camping trip was when I was at a company picnic and the guys in charge were grilling up steaks and warming the most delicious cheesy bacon-y potatoes under a foil tent. What a treat to be sitting around the campfire and to dig into a hot, steamy, outrageously wonderful twice baked potato.
I made mine to bring on our latest camping trip, but these can just as easily be cooked and served at home. Just heat in your oven or on the grill like you would a campfire. These are great make ahead sides and are perfect for entertaining a crowd. Once you make a twice baked potato like this, you’ll never want a boring baked potato with a scoop of cold sour cream sitting next to your steak ever again!
Twice Baked Potato
- 4 large russet potatoes scrubbed clean and dried
- 4 tablespoons butter sliced
- 1/2 cup sour cream
- 1 cup sharp cheddar shredded
- 1 16 ounce package bacon ends and pieces, cooked
- salt and pepper to taste
- Preheat oven to 400 degrees F. To cook the potatoes, place directly on the oven rack and cook for 30 minutes. Turn, pierce with fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove from oven if soft or continue rotating, cooking and squeezing. Allow potatoes to cool enough to handle.
- Cut the top off each potato and set aside. You want to remove just the top section in order to leave enough potato to create a boat. Use a spoon to scoop out as much potato as you can into a large bowl without ripping the skin. Be sure to leave enough potato in the skin to provide a sturdy structure for the refill.
- Combine potato with butter, sour cream, and cheese until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to forgo putting them back in the skin and eat the entire bowl right then and there, then you're ready to fill the skins.
- Scoop the mixture back into the skins. Use back of spoon to gently compact it but take care not to tear the skins. The filling will create a mound over the opening.
- Smash the bacon pieces into the top of each potato.
- If cooking immediately, bake on baking sheet in 375 degree F oven for about 20 minutes.
- If storing to make ahead, place tops back on potatoes, wrap in foil, place in resealable plastic bag, and freeze.
- To reheat on campfire, thaw (if previously frozen) and place on rack above hot coals and remove when completely heated through.