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Double Baked Potatoes

Any recipes with a flair that looks pretty and tastes even better?

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  1. I assume you are talking about what my family calls Twice Baked Potatoes - baked potatoes that are halved, hollowed, re-stuffed with the potato mashed and seasoned and then run under the broiler to finish. We always make sure the potato filling is very creamy, use lots of cheese on top (sometimes we add bacon or chives to the filling) and let the cheese almost brown. They look good, if a bit homey. They are always delicious! I imagine you could make these more unusual in many ways - just think what common combinations would go with potatoes.

    1. You can also make double baked sweet potatoes, with a hint of curry and a bit of yogurt. Spooned or piped back into the shell. Makes a good side dish that can be made ahead and then reheated.

      1. I have these in the oven! So strange someone was wondering... I have only made them twice before (once for a bunch of friends at a ski lodge) but folks seem to love them... Cooking Light's twice baked with salmon... http://find.myrecipes.com/recipes/rec...

        1. The recipe I have, with which I immediately fell in love, uses both sour cream and cream cheese. I put the cooked potato flesh through a ricer, and then mix the additives in with a fork to keep the starch from developing. Said additives also usually include chopped scallion, both green and white, and crumbles of the best bacon I can find. The only complaints I've had is that I'd made just one apiece...

          1. We recently added browned Italian sweet sauage, freshly grated parm, light cream and a bit of butter to the potato and rebaked until bubbly. Delicious! Meal all its own.

            1. I'm going to riff on Rose's smoked salmon idea to suggest using cream cheese and mascarpone, some sauce from canned chipotle chilis, aged white cheddar and dry smoked salmon. Saute leeks or shallots for the onion flavor. Agree with Will on the ricing. Nothing creates fluffier mashed potatoes!

              1. I made some for christmas for the vegetarians this year, I made a chunky potato filling (I don't like it completely smooth) with sour cream and added some broccoli and a generous amount of cheese. Cheese sprinkled on the top will ensure they're brown. The green inside looked soooo delicious (and they tasted great too!)

                1. While not exactly classy, throwing in a little french onion dip (leftover) with the sour cream is very tasty. My old roommate recently confessed that the reason hers were so good was the addition of a little ranch dressing.

                  I did sweet potatoes the other day--mashed with sour cream, canned chipolte and cheddar. Hot but good!

                  1 Reply
                  1. re: dct

                    My husband uses a large sour cream when we make them and is heavy on the seasoning- Worchestershire and or tamari plus seasoned salt- Lawry's garlic salt is good. We bake ours with the roast and they brown up nicely thanks to all the butterfat in the sour cream.

                  2. This is DH's and my standard Saturday supper in cold weather. To some extent it's a way to use up leftovers, but the usual structure includes an egg, a little sauted onion and/or garlic and melty cheese. A good-sized blob of salsa, some leftover sausage, finely chopped bacon ... it's very adaptable.

                    1. You just reminded me of one of my favorite holiday foods. We haven't made this in years, though! I bake, scoop and then mash the potatoes with butter, sourcream and salt. I then add one small well grated onion, a cup of cheddar cheese and a can or two of crab meat. I have never been able to make them look great when loading the potato back into the skin. Broil them until slightly golden and enjoy.

                      1 Reply
                      1. re: donna5657

                        You can use a pastry tube fitted with a large star tip. Makes tiny ridges. (tip has a 1/2" opening) Run it under the broiler and the ridges darken for a nice effect.