Stuffed twice-baked potatoes are a family favorite! Savory baked potato shells are split and stuffed with fluffy loaded mashed potatoes, then baked again for double the deliciousness and a perfectly crispy crust. So many flavors and textures like bacon bits, melty cheese, and chives make this easy recipe a grill master’s best friend!
Prepare baked potatoes with crispy crust by following this link, or place the potatoes on a baking sheet. Rub them with the oil and bake for 1 hour, or until easily pierced with a fork.
Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato down the middle leaving the potato whole (just like a baked potato).
Scoop out the insides into a medium-sized mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Leave the hollowed-out potato shells on a baking sheet.
To make the potato filling, mash the potato insides with the butter, mayonnaise, sour cream, cheese, garlic powder, and chives to the mixing bowl.
Season with salt and pepper to taste.
Mix together well.
With a large spoon, fill the potato shells with the filling.
Top each potato with more cheese and bake until the potato is warmed through and the cheese is melted for about 15-20 minutes.
Notes
Variations and add-ins:
Bacon bits
Onion
Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
Add veggies for extra nutrition and fiber.
Caramelized onions
Make-Ahead Tips: To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in this recipe.Storage Tips: Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.