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Twice Baked Potatoes Recipe
Hello there friends, today I'm going to show you how to make a Twice Baked Stuffed Potato. I like to make them extra Buttery and Creamy! They came out super delicious and I can't wait to see how you all like them.They are a delicious potato dish that is twice baked, hence the name. This recipe is for the best ever twice baked potatoes. This easy baked stuffed potato recipe is the perfect comfort food!
Recipe Video
Recipe Ingredients
- ¾ pound Bacon cut into ¼ inch pieces*
- 4 very large Baking Potatoes
- 1 cup Diced onion
- ½ pound Mushrooms chopped
- 4 tablespoons Soft Butter
- ½ cup Cheddar Cheese
- ½ cup Gruyere or a Good Swiss Cheese
- 1 large tablespoon Garlic chopped
- ¾ cup hot Heavy Cream
- ½ cup Sour Cream
- Salt and Pepper
- 2 tablespoons Chives chopped
- ¼ cup grated Parmesan Reggiano
Recipe Instructions
Preheat Oven to 375°
- Wash the potatoes and pat dry. Rub them with a little olive oil and sprinkle them with salt. The chef used Fleur De Sel. Bake for 1 hour or until tender.While the potatoes are cooking prepare the stuffing.
- In a sauté pan, heat some olive oil or bacon fat and when hot, add the onion. When they are light golden brown, add the mushrooms and cook until they have released all their water. Add salt and pepper to taste.
- Cut the potatoes by removing the top of the potato scoop out the pulp, leaving enough in the shell at least ¼ “inch all around. Process the pulp in a potatoes ricer and add some soft butter, the cheeses, the garlic, and the mushrooms mixture. Add the hot heavy cream, if you have them add a little of the bacon bits, sour cream and season with pepper to taste.
- Spoon (or use a pastry bag) the filling over the top of the potato, sprinkle with Reggiano cheese, and bake in the preheated oven for 20 minutes or until golden brown. Sprinkle chives at the last minutes.
- *Make the Bacon bits: Heat a sauté pan heat the heat to medium. When hot add ¾ pound of the bacon slice and cook at low heat it until crisp and dark in color. The main purpose is to let the fat melt without overcooking the lean meat. Transfer the bacon to a paper towel to drain, chop into bits. Be sure to save the fat for further cooking.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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hello Chef 🙂 , in step 4 of the recipe , it says to put the potatoes back in the oven for “2” minutes , I assume that is a typo and should be 20?
Thank you for letting us know! You are right it is 20 minutes We’ll fix ASAP!
Love all your potato recipes, and it’s one of my favorite vegetables (aspargus is a top favorite too!).
I’ve searched your online recipes for a baked potato. Seems simple enough, but so often I get it wrong. Would like to read how you would make simple, fluffy, melt in your mouth bake potatoes.
I have been a subscriber for about a year. I signed up to receive your newsletter today.
Thank you for making the kitchen fun again, giving me confidence to dive into a new recipe, knowing I’ll may make mistakes and get through it, put on music, instead of the news, and sing along, experiment with recipes and make them my own, and (again) have fun.
Thank you, Chef!
I think you mentioned these potato gems could be made and frozen for later? If so, can you describe what is to be done concerning preparation, packaging, freezing, thawing and re-heating for best results.
I really like watching your videos and simply love your attitude and philosophy about cooking and enjoying life!
Chef comment vous les réchauffez le lendemain?? Joyeuses Fêtes Chef!!
In a warm oven about 275F until the inside temp is about 155F 😊
Made these with a huge prime rib (your recipe) for Christmas Eve dinner to rave reviews! Teenagers commented that the potatoes “slapped”. Zero leftovers! Love your videos chef! Keep them coming!
Chef 👨🍳 THIS RECIPE IS AMMAAAAZING!
Thannnnk Yooou Jamie!