Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

READ OUR SHIPPING TIMES HERE TO GET YOUR ORDER FOR THE HOLIDAYS

Photo Credit: Elizabeth Newman

Twice Baked Potatoes


Mini twice-baked potatoes stuffed with sour cream, Parmesan and fresh chives.

star

Twice Baked Potatoes

Servings

8

Prep Time

10 minutes

Cook Time

70 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Twice Baked Potatoes

Ingredients

  • 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 teaspoon kosher salt
  • 6 ounces bacon (chopped fine)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup chopped fresh chives
  • 1/4 cup freshly grated Parmesan (plus 2 tablespoons)
  • 1/4 cup sour cream (at room temperature)
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon heavy cream (at room temperature)

Instructions

  1. As seen on: Giada At Home, Football's Top Four.
  2. Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  3. In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  4. In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  5. When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
17 grams
Protein
7 grams
Fat
18 grams
Saturated Fat
7 grams
Cholestrol
31 milligrams
Sodium
305 milligrams
Fiber
2 grams
Sugar
1 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

1 comment

  • Author's avatar image
    Tanya Farshy

    Please add oven temperatures!

Please sign in or create an account to review or comment on recipes.