Pioneer Woman Twice Baked Potatoes

Pioneer Woman Twice Baked Potatoes are the ultimate comfort food side dish, arguably famous enough to outshine the main course. Featuring a crispy potato skin shell loaded with a creamy, savory mash of butter, sour cream, crispy bacon, and gooey cheddar cheese, this recipe takes a standard baked potato to new culinary heights. It is a decadent, crowd-pleasing favorite that frequently appears on Ree Drummond’s holiday tables and ranch suppers.

Try More Recipes:

• Pioneer Woman Texas Caviar
• Pioneer Woman White Sandwich Bread
• Pioneer Woman Tartar Sauce

💛Why You Will Love Twice Baked Potatoes Recipe:

• Make-Ahead Magic: These are designed to be prepped in advance. You can bake, stuff, and refrigerate them a day or two before serving, making dinner parties stress-free.
• Decadent Filling: Unlike some recipes that are dry, Ree Drummond’s version uses a generous amount of butter and sour cream to ensure the filling is incredibly rich and moist.
• Customizable: You can easily swap ingredients to suit your taste, such as using pepper jack cheese for heat or adding leftover ham instead of bacon.
• Edible Bowls: The crispy potato skin acts as a sturdy vessel, providing a delicious textural contrast to the soft, fluffy filling.
• Freezer Friendly: They freeze exceptionally well, allowing you to keep a stash of gourmet side dishes ready for busy weeknights.

🥔Twice Baked Potatoes Ingredients

• 8 medium to large Russet potatoes, scrubbed clean and dried
• 2 sticks (1 cup) salted butter, softened to room temperature
• 1 cup sour cream
• 1/2 lb bacon, fried until crispy and chopped
• 1 1/2 cups cheddar cheese, grated (plus extra for topping)
• 1/2 cup green onions, sliced
• 1/2 tsp seasoned salt (or to taste)
• 1/2 tsp black pepper
• Canola oil or olive oil (for rubbing the skins)

🍟How To Make Pioneer Woman Twice Baked Potatoes

1. First Bake: Preheat your oven to 400°F (200°C). Place the 8 potatoes on a baking sheet. Rub the outside of the skins with a little canola oil. Bake for 1 hour or until a knife slides easily into the center.
2. Scoop: Remove potatoes from the oven and let them cool for 10 to 15 minutes until you can handle them. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the white flesh into a large mixing bowl, leaving a thin layer of potato inside the skin to support the shell.
3. Mash the Filling: To the bowl of warm potato flesh, add the 2 sticks of softened butter, 1 cup of sour cream, 1/2 tsp seasoned salt, and 1/2 tsp black pepper. Mash with a potato masher until creamy but still slightly chunky.
4. Add Mix-Ins: Stir in the 1 1/2 cups of grated cheese, the chopped crispy bacon, and the 1/2 cup of green onions. Stir until well combined. Taste and adjust seasoning if needed.
5. Stuff the Shells: Generously spoon the mixture back into the empty potato shells. They will be overflowing, so mound the filling up high.
6. Second Bake: Lower the oven temperature to 350°F (175°C). Place the stuffed potatoes back on the baking sheet. Top with a little extra grated cheese if desired. Bake for 15 to 20 minutes until the potato is hot and the cheese is melted and bubbly.
7. Serve: Serve hot immediately.

💭 Recipe Tips

• Potato Variety: You must use Russet (baking) potatoes. Waxy potatoes like Yukon Gold or Red potatoes have thin skins that will collapse when you try to stuff them.
• Don’t Over-Mash: When mixing the filling, do not use an electric mixer. Overworking potatoes releases starch and turns them into a gummy, glue-like texture. Use a hand masher.
• Save the Skins: When scooping, leave about 1/8 to 1/4 inch of potato attached to the skin. If you scrape it clean, the shell will tear and collapse under the weight of the filling.
• Room Temp Ingredients: Ensure your butter is completely soft before mixing. If it is cold, it won’t blend into the potatoes, leaving you with oily pockets later.

🍗What To Serve With Twice Baked Potatoes?

These potatoes are a steakhouse classic, making them the perfect companion for a Ribeye Steak or Filet Mignon. They are also hearty enough to serve alongside BBQ Ribs or Roast Chicken. Because they are so rich, pair them with a light vegetable like steamed broccoli or a crisp Green Salad to balance the meal.

❄️How To Store Leftovers Twice Baked Potatoes?

• Refrigerate: Store the completely cooled potatoes in an airtight container or wrap them individually in foil. Keep in the fridge for up to 3 to 4 days.
• Freeze: These are great for freezing. Wrap each potato tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

🔥How To Reheat Leftovers Twice Baked Potatoes?

Important Tip: Avoid reheating these in the microwave if you want to maintain the texture. The microwave tends to make the potato skin soggy and chewy rather than crisp.

• Oven (Best Method): Preheat oven to 350°F (175°C). Place the potatoes on a baking sheet (uncovered) and heat for 20 to 25 minutes until heated through. This keeps the skin firm and the top crispy.
• Microwave (Quickest): If you are in a rush, heat on high for 2 to 3 minutes, but expect a softer texture.

❓FAQs

Try More Recipes:

• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Sausage Dip Recipe
• Pioneer Woman Sausage Balls

📊Twice Baked Potatoes Nutrition Facts

Serving Size: 1 potato half (serves 16)

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 480mg
• Total Carbohydrate: 24g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 8g

Pioneer Woman Twice Baked Potatoes

Recipe by Imen DridiCourse: Sides, Dinner, Lunch, BrunchCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

320

kcal

😋These indulgent potatoes are baked until tender, hollowed out, and stuffed with a rich mixture of mashed potato, butter, sour cream, crispy bacon, and cheddar cheese. Baked a second time until bubbly and golden, they are the ultimate make-ahead comfort food side dish.

Ingredients

• 8 medium to large Russet potatoes, scrubbed clean and dried

• 2 sticks (1 cup) salted butter, softened to room temperature

• 1 cup sour cream

• 1/2 lb bacon, fried until crispy and chopped

• 1 1/2 cups cheddar cheese, grated (plus extra for topping)

• 1/2 cup green onions, sliced

• 1/2 tsp seasoned salt (or to taste)

• 1/2 tsp black pepper

• Canola oil or olive oil (for rubbing the skins)

Directions

• First Bake: Preheat your oven to 400°F (200°C). Place the 8 potatoes on a baking sheet. Rub the outside of the skins with a little canola oil. Bake for 1 hour or until a knife slides easily into the center.
• Scoop: Remove potatoes from the oven and let them cool for 10 to 15 minutes until you can handle them. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the white flesh into a large mixing bowl, leaving a thin layer of potato inside the skin to support the shell.
• Mash the Filling: To the bowl of warm potato flesh, add the 2 sticks of softened butter, 1 cup of sour cream, 1/2 tsp seasoned salt, and 1/2 tsp black pepper. Mash with a potato masher until creamy but still slightly chunky.
• Add Mix-Ins: Stir in the 1 1/2 cups of grated cheese, the chopped crispy bacon, and the 1/2 cup of green onions. Stir until well combined. Taste and adjust seasoning if needed.
• Stuff the Shells: Generously spoon the mixture back into the empty potato shells. They will be overflowing, so mound the filling up high.
• Second Bake: Lower the oven temperature to 350°F (175°C). Place the stuffed potatoes back on the baking sheet. Top with a little extra grated cheese if desired. Bake for 15 to 20 minutes until the potato is hot and the cheese is melted and bubbly.
• Serve: Serve hot immediately.

Notes

• Potato Variety: You must use Russet (baking) potatoes. Waxy potatoes like Yukon Gold or Red potatoes have thin skins that will collapse when you try to stuff them.
  Don’t Over-Mash: When mixing the filling, do not use an electric mixer. Overworking potatoes releases starch and turns them into a gummy, glue-like texture. Use a hand masher.
  Save the Skins: When scooping, leave about 1/8 to 1/4 inch of potato attached to the skin. If you scrape it clean, the shell will tear and collapse under the weight of the filling.
  Room Temp Ingredients: Ensure your butter is completely soft before mixing. If it is cold, it won’t blend into the potatoes, leaving you with oily pockets later.