Include in Print View:

The Viral Twice-Baked Potato

Prep Time 15 mins
Cook Time 1.5 hr
Total Time 1 hr 45 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

This recipe transforms a simple root vegetable into a decadent side dish by twice-roasting it to achieve a perfect contrast of textures. The fluffy, scooped-out centers are whipped with rich dairy and savory mix-ins before being piled back into their shells and baked until the cheese is bubbling and golden. It is a comforting, crowd-pleasing classic that elevates the standard baked potato into a gourmet, fire-kissed experience.

Ingredients
  • 4 extra-large Russet potatoes
  • 4 eggs
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar
  • ¼ cup bacon bits
  • 1 bunch green onions (sliced)
  • 2 Tbsp Smoked Paprika Butter
Instructions
  1. 1
    Bake whole potatoes at 400°F until tender (about 1 hour).
  2. 2
    Slice in half and scoop the flesh into a bowl, leaving a sturdy skin shell.
  3. 3
    Mash the flesh with the Smoked Paprika Butter, sour cream, cheddar, bacon bits, and onions.
  4. 4
    Spoon the filling back into the shells and create a deep "nest" in the center of each.
  5. 5
    Crack one egg into each potato nest.
  6. 6
    Bake for 10–15 minutes until the cheese is bubbly and the egg is set to your liking. Serve in a bowl for the "yolk waterfall."
Read it online: https://brinnerbites.com/recipe/the-viral-twice-baked-potato/