Twice-Baked Potatoes: A Creamy, Cheesy Side Dish for Any Occasion!

Twice-baked potatoes are the ultimate comfort food—creamy, buttery, cheesy, and nestled in a crispy potato skin. Perfect for any festive or special meal, they pair wonderfully with steak, pork chops, chicken, salmon, or even stand alone as a hearty treat. In this video, I’ll show you my favorite twice-baked potato recipe, including tips on how to freeze them for quick and easy side dishes. Today, I'm serving these delicious potatoes alongside succulent lamb loin chops with a rich rosemary garlic gravy. Let’s get cooking!"

Twice Bake Potatoes
4 Russet Potatoes, baked until soft
½ cup Butter
1 tsp salt
¼ tsp black pepper
1 cup Sour Cream
½ tsp powdered Onion
1 tsp Sweet Red Pepper Flakes (or Paprika)
1 Tbls Parsley flakes
1.5 cups grated Cheddar
1 cup grated Gruyere Cheese (Use your favorite cheeses, or just cheddar, or whatever you have on hand)
1 lb. minced & fried Bacon

See video for assembly instructions. Place potatoes on foil lined pan and bake in preheated 350° oven for 35-45 minutes, or until heated through and lightly browned.

If re-heating from frozen, remove packaging and let thaw for 5-6 hours at room temperature. Place potatoes on foil lined pan and bake in preheated 300° oven for 35-45 minutes. Increase oven to 350° and bake until internal temperaure of 190° is reached. Total cooking time could take up to 60 minutes, depending on how thawed your potato is before baking.

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