Twice Baked Potatoes
Twice Baked Potatoes are cooked to perfection with crispy brown skin and mashed potato filling in the center topped with cheese and bacon.
Servings: 4 people
Ingredients
- 4 large potatoes Russet - cleaned
- 2 Tbsp olive oil any vegetable oil you prefer
- ½ tsp salt
- ½ tsp onion powder
For the twice-baked potato filling
- 4 cups potato flesh
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp ground pepper
- ½ cup chicken broth I used regular, but you could use low sodium (You could also use milk)
- ¼ cup (half stick) butter salted - melted
- 1 cup sour cream
- ½ cup bacon bits more for toppings (you could use 8 bacon strips crunched)
- 1 ½ cup cheese shredded - divided (I used Colby Jack, but you could use Mozzarella, a mix of gouda, smoked gouda, or even pepper jack for some spices)
- Potato skins
Instructions
- Set your BBQ for indirect heating.
- Warm-up to 400 degrees F
- With the Egg, once I have reached 400 degrees F, I like to close the cover and wait 15 minutes so the temperature is even throughout the whole BBQ.
For the baked Potatoes:
- Preheat the oven to 375°F.
- Wash the potatoes.
- Pat dry with a paper towel and place them on a plate.
- With a fork, poke each potato 3 to 4 times.
- Coat them with olive oil.
- Sprinkle salt and onion powder to coat each potato.
- Bake potatoes in the oven for 1 hour until soft. Allow cooling slightly.
- Once the potatoes are cool enough to touch, slice them, length-wise.
- *NOTE* Some people like to slice them in the middle so they have 8 potatoes. I like to slice mine ⅔ up. The ⅔ portion is where I will be making my twice-baked potato. For the other ⅓ potato part, I like to make potato skin or in this case, I made little twice-baked potatoes for our little crew members that want to eat just like us.
Filling
- Once you have cut them, with a spoon, spoon the flesh out into a mixing bowl. For this recipe, I have a total of 4 cups.
- Add in the salt, onion powder, and pepper.
- Add in the chicken broth and the melted butter.
- Mix with a hand mixer until combined. The texture won’t be smooth yet.
- Add the sour cream, bacon bits, and 1 cup of shredded cheese
- Mix with the hand mixer until all ingredients are combined.
- With a spoon, scoop some of the potato mixtures back into the potato skin.
- Top each potato with some additional shredded cheese and bacon bits.
- For the potato skin, you can add some of the potato mixtures to make them mini twice-baked potatoes or turn them into potato skin. This is how I make my potato skin
- Brush some butter.
- Add some cheese and top with bacon.
- Heat on the BBQ alongside the twice-baked potatoes.
- Place your stuffed potatoes on a half cookie sheet (in this case I used a USA pan) or a disposable aluminum pan) and place them directly on the grill.
- Bake 15-20 minutes or until heated through and cheese is melted.