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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.
Prep Time15 mins
Cook Time1 hr 45 mins
Cooling Time2 hrs
Total Time4 hrs
Course: Side Dish
Cuisine: American
Keyword: twice baked potatoes
Servings: 4 people
Author: Jill

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.