The Ultimate Guide to Pioneer Woman’s Twice-Baked Potatoes Recipe
Crispy shells hide velvety, cheesy centers enhanced by smoky bacon and fresh green onions.
Twice-baked potatoes are an American comfort classic, but when popularized and perfected by Ree Drummond, The Pioneer Woman, they achieve cozy crowd-pleasing greatness. With crispy potato skins, creamy mashed interiors, bacon, cheddar, and green onions, this dish is naturally hearty and manages to be both rustic and refined. This guide comprehensively covers every aspect—ingredients, step-by-step instructions, make-ahead strategy, pro tips, FAQs, and creative variations—mirroring the format and depth of the original Pioneer Woman article.
Recipe Summary
| Yield | 12–16 servings |
|---|---|
| Difficulty | Easy |
| Total Time | 1 hr 50 min–2 hr 30 min |
| Prep Time | 30 min |
| Cook Time | 1 hr 20 min |
Ingredients for Classic Twice-Baked Potatoes
- 8 baking potatoes (such as Russet, thoroughly washed)
- 2 sticks salted butter (cubed)
- 8 slices cooked bacon (crumbled or finely chopped)
- 1 cup sour cream
- 2 cups cheddar jack cheese (divided, shredded from a block for best melt)
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 1/2 teaspoon ground black pepper (plus more for serving)
- 4 green onions (thinly sliced, divided)
- Canola oil (for rubbing potatoes, optional but provides extra crisp skin)
Ingredient Notes
- Baking potatoes: Russets are ideal due to their starchy nature, which creates a fluffy interior and sturdy skin.
- Bacon: Fry and crumble whole bacon slices for best flavor, though pre-made bits may be substituted in a pinch.
- Cheese: Cheddar or Monterey Jack cheeses create the classic gooey topping; a mix provides depth of flavor.
- Green onions: Sharply sliced green onions add color, freshness, and crunch.
Step-by-Step Directions
- Preheat Oven & Prepare Potatoes
Preheat oven to 425°F.
Prick each potato with a fork 3–4 times. Place on a baking sheet and optionally rub each with canola oil for a crisper skin.
Roast for 1 hour 15 minutes or until tender when pressed. - Cool & Halve Potatoes
Let potatoes rest until cool enough to handle. Lower oven temperature to 375°F. - Create Filling
Slice each potato in half lengthwise.
Carefully scoop out most of the flesh into a large mixing bowl with butter, bacon, and sour cream.
Leave a thin layer of potato on the skin for support. Place empty shells on a baking sheet. - Mash and Mix
Use a potato masher to blend the potato flesh with butter, bacon, and sour cream.
Add 1 cup cheese, milk, seasoned salt, 3/4 of the green onions, and black pepper. Mix thoroughly until creamy with small chunks. - Fill and Top
Spoon the mashed potato mixture evenly back into potato shells.
Top each with reserved cheese.
Bake until golden brown and heated through—about 20 minutes.
Garnish with green onions and freshly ground black pepper to serve.
Expert Tips & Techniques
- Bake potatoes “naked”: Skipping foil ensures the skins get firm enough to support the filling.
- Mash technique: For texture, do not overmash—some chunks are ideal. For extra creaminess, add more milk or sour cream.
- Cheese matters: Shred cheese at home for the smoothest melt in filling and topping.
- Seasoning: Taste the filling and adjust salt or pepper; seasoned salt gives a more nuanced flavor.
- Support structure: Leave a thin rim and base of potato flesh in each skin to prevent collapse when refilling.
- Make-ahead: Assemble and refrigerate filled potato shells up to 48 hours before final baking.
Make-Ahead, Freezing, and Serving Suggestions
- Make-Ahead: Prepare potatoes through Step 4 above, cover tightly, and refrigerate up to 48 hours.
- Freezing: Wrap filled shells in individual foil packets for up to 2 months. Thaw overnight, then bake as directed.
- Scaling for crowds: For a party or holiday, double the recipe and bake in casserole form for easier serving (see Twice-Baked Potato Casserole below).
- Serving: Twice-baked potatoes pair well with grilled steak, roast chicken, or serve as a showstopper at potlucks.
Creative Variations & Add-in Ideas
- Loaded Ranch: Add a packet of ranch seasoning, swap cheddar for pepper jack, and top with chopped chives.
- Vegetarian: Omit bacon and use sautéed mushrooms or spinach for a meat-free version.
- Extra creamy: Add 2 oz cream cheese to the filling for added richness.
- Southwest: Add diced jalapeños, swap some cheese for Monterey Jack, and garnish with cilantro.
- Broccoli cheddar: Stir in lightly steamed broccoli florets before filling the shells.
- Three-cheese: Use equal parts cheddar, Monterey Jack, and Gruyère for a gourmet touch.
Twice-Baked Potato Casserole Variation
If you’re serving a crowd or want an easier prep, the Pioneer Woman’s Twice-Baked Potato Casserole simplifies the process by layering mashed potato filling into a pan instead of painstakingly refilling individual shells.
- Bake potatoes, scoop, mash, and mix as above but transfer the mixture to a large casserole dish instead of refilling shells.
- Top with cheese and bake until golden, finishing with green onions and black pepper after baking.
- Advantages: Faster to assemble, easier to reheat, and perfect for potlucks or holiday tables.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use different potatoes?
A: Starchy varieties like Russet or Yukon Gold are best for a fluffy, creamy filling. Waxy types (red, new potatoes) may turn gluey when mashed.
Q: Is it possible to make these ahead of time?
A: Yes. Assemble potatoes up through filling the shells (just before second bake), keep refrigerated up to 2 days. Bake before serving.
Q: Can twice-baked potatoes be frozen?
A: Yes. Wrap filled (but unbaked) shells tightly in foil, freeze up to 2 months. Thaw overnight, bake to heat through.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F oven for 15–20 minutes, loosely covered with foil to prevent drying. Microwaving is possible but may soften the skins.
Q: How do I know when the potatoes are ready for their second bake?
A: The potatoes should be hot throughout, the tops golden and the cheese fully melted (about 20 minutes at 375°F).
Q: Can I customize the filling?
A: Absolutely! Try adding sautéed onions, fresh herbs, roasted garlic, or specialty cheeses for a custom touch.
Nutritional Overview (Approximate Per Serving)
| Calories | ~300–350 |
|---|---|
| Protein | 8g |
| Fat | 19g |
| Carbohydrates | 28g |
| Sodium | 420mg |
Pro Tips for Picture-Perfect Twice-Baked Potatoes
- Use a sharp knife: A precise cut when halving potatoes preserves the skins for stuffing.
- Softened butter: Use room temperature butter for easy mixing into hot potatoes.
- Bacon method: Fry chopped bacon fresh for maximum crunch and flavor.
- Green onion timing: Toss most green onions in the filling. Reserve some for bright garnish after baking.
Serving Suggestions and Pairings
- Main dish pairings: Perfect alongside grilled steak, roast turkey, baked ham, or even barbecue.
- Vegetarian sides: Serve with sautéed mushrooms, roasted asparagus, or broccoli for balance.
- Holiday tables: Twice-baked potatoes are ideal for Thanksgiving, Christmas, or Sunday dinner.
Storage and Leftovers
- Refrigerate: Store leftovers in airtight containers up to 4 days.
- Reheat: Bake at 350°F for 15–20 min; or microwave individual portions for 1–2 min.
- Freeze: Freeze unbaked, filled shells for best results; bake direct from frozen, adding a few extra minutes to cooking time.
Twice-Baked Potatoes: Why They’re a Classic
Since their feature on The Pioneer Woman, twice-baked potatoes have become a staple in family kitchens and potlucks across America. Their appeal lies in:
- Easy to prepare in advance
- Crowd-pleasing indulgence
- Customizable to taste and dietary preferences
- Crispy skins plus creamy, flavorful filling
Recipe Table: Ingredient Quantities at a Glance
| Ingredient | Amount |
|---|---|
| Baking potatoes | 8 large |
| Butter | 2 sticks (cubed) |
| Bacon | 8 slices / 1 cup crumbled |
| Sour cream | 1 cup |
| Cheddar jack cheese | 2 cups (divided) |
| Whole milk | 1 cup |
| Seasoned salt | 2 teaspoons |
| Black pepper | ½ teaspoon |
| Green onions | 4 (sliced) |
Try the Pioneer Woman Approach Today
Twice-baked potatoes, as showcased by Ree Drummond and beloved by home cooks, combine classic flavors with versatile, practical methods. Follow this guide for success with each batch, and make them your own with creative add-ins. Gather friends and family—these potatoes set the stage for delicious moments and lasting memories.
Frequently Asked Questions (FAQs)
Q: What’s the best way to make this dish ahead?
A: Prepare up to filling, refrigerate, then bake just before serving. Holds up to 2 days.
Q: Can I substitute Greek yogurt for sour cream?
A: Yes, Greek yogurt is a tangy, lower-fat alternative but use full-fat for desired creaminess.
Q: Is there a dairy-free version?
A: Use plant-based butter, non-dairy milk, and vegan cheese alternatives. Omit sour cream or use dairy-free yogurt.
Q: How can I make sure my potato skins don’t tear?
A: Let baked potatoes cool slightly and use a large spoon. Leave a thin layer of flesh to support the shell.
Q: What other toppings work well?
A: Try crispy onions, roasted garlic, sautéed mushrooms, or extra herbs for personalized flair.
References
- https://www.youtube.com/watch?v=PF856BUb0ic
- https://www.thepioneerwoman.com/food-cooking/recipes/a11731/twice-baked-potatoes/
- https://thecozycook.com/twice-baked-potato-casserole/
- https://peppertree.wordpress.com/2010/04/27/the-pioneer-womans-twice-baked-potatoes/
- https://www.youtube.com/watch?v=9mJTxC0rQhs
Similar Articles
Read full bio of medha deb
