Twice-baked potatoes are exactly how they sound: You bake them, then you bake them again! I put my own spin on them, and they came out awesome. So I want to share this idea with you guys!
For my version, I used red potatoes, but you could use whatever type you like.
For the first bake, you can use whichever method you like. I stick to the way I’ve always done it: I pierce them with a fork and pop them in the oven for about 35-40 minutes (longer for larger potatoes). You could try steaming them, but bear in mind that you don’t want the skin falling off. The skin makes the second bake hold together!
Once you’ve baked them, you want to scoop out the insides. TIP: when you cut them in half, you want to cut them like a hamburger and NOT down the middle from above. When you scoop out the insides, the leftover cups should be able to sit there on their own without falling over!
Scoop out the insides using a spoon and put the potato into a bowl. Add some finely chopped Brussels sprouts (I use a food processor to yield the same result), butter or ghee, milk of choice, and cooked bacon crumbs (I have a suggestion for the bacon below, to save you some time). You can add salt, or other seasonings, or shredded cheese. You could use other vegetables as well. This is just how we enjoy them.
Makes 4 adult servings (assuming each adult eats 1.5-2 potatoes); Good for 6 months and up
- 6 red potatoes
- 1 tbsp butter or ghee
- approximately 1/4 cup milk (I have used coconut and almond, and both worked great) — err on the safe side and use less than 1/4 cup at first, adding a little more at a time until it’s creamy
- 6-10 Brussels sprouts (How much do you want to notice them? We use more since we like them!)
- 3 pieces of bacon
- shredded cheese (optional)
- Preheat oven to 400F. (This is the method I used for both the potatoes and the bacon.)
- Pierce each potato with a fork, coat them in a little oil or melted butter, and place them on a baking sheet. Cook them for 30-45 minutes (depending on the size of the potato).
- Once you put them in the oven, place the bacon onto a foil-lined tray and cook the bacon in the oven for 15-20 minutes until crispy.
- Remove the bacon, let it cool, and crumble it.
- When the potatoes are cooked, slice them in half, and scoop the insides into a bowl. Be careful!! The skin tears easily! Leave a few millimeters around the edge as a safety net.
- Finely chop the Brussels sprouts (or use a food processor to turn them into small pieces).
- In the bowl, mash the potatoes. Then add the sprouts, butter, milk, and bacon (and cheese, if you’re using it). Combine.
- Scoop the mixture back into the potato “cups”. The mixture will overflow, and that’s okay. Lay the halves back into/onto the pan you used to bake them.
- Once they’re filled, place them back into the oven for 20-30 minutes, until you see the tops start to brown.
You can do steps 1-8 beforehand. Then stick the filled shells into the refrigerator or freezer until you’re ready to eat them. Simply defrost and cook at 400F for 20-30 minutes (as step #9 states).