Twice Baked Potatoes for the UK

9 Comments 24 May 2012

twice baked potatoes

Twice baked potatoes fresh out of the oven.

It sounds like a waste of time, right? Why bake the potatoes twice when once has always worked so well?

American comfort food

I’m not sure when or why this was developed, but I do remember I started seeing them in the States in the ’80’s and I loved them. They are a really basic but really tasty American comfort food. If you Google ‘twice baked potatoes‘ all the first page and more of Google is filled with American recipes. I had to Google ‘twice baked potatoes uk‘ to find any mention of these on UK sites and I found a few, here and there. So here’s another one for the lovely UK readers.

Probably the most common way of preparing these involves bacon and cheddar cheese. Usually also some sort of sour cream and chives or spring onions. But there are no rules, there are no measurements. Just use whatever you like with jacket potatoes, I’d say. A UK site (BBC Good Food) suggests a combo of cream, butter and goats cheese. Mmmmm! Whatever you choose, keep in mind the ovewhelming tasty but bland flavour of the potato and try to choose fillings with a bit of kick like the tart goats cheese or chives/onions, and the saltiness of the bacon (and goats cheese).

One thing I like about these is that you can freeze them for a future meal (instructions for freezing at the bottom). And don’t forget one of the best parts about making these is the ‘discarded’ potato skins, the part you cut off can be used as a really moreish snack. But more on that next week…

How to make twice baked potatoes

You’re baking them twice because you bake them once to cook them, and a second time to bake them with their fillings. Here’s the details:

baked potatoes

Start by baking the potatoes until they're cooked through and the skin is crisp. Let them completely cool. Seriously. You know the game 'hot potato'? That's why.

potato skins

After they have completely cooled, slice off the top and scoop out the potato flesh, keeping the 'shell' intact. Scoop the flesh off the caps as well.

mixture for twice baked potatoes

Get your ingredients together--we liked bacon (you'll need to cook this in advance), grated cheese, loads of chives and a big dollop of creme fraiche.

twice baked potatoes mixture

Mix ingredients well with the potato--a potato masher works perfectly!

Refill the potato cases with the mixture, being careful to not rip the skins. Mound the mixture up a bit.

twice baked potatoes

I like to add a bit of grated cheese on top before baking so they come out looking like this--all cheese-toasty and mmmm! Bake them at about 180C until the cheese is completely melted on top, or if not using cheese, until they're heated through.

You can serve them on their own or with salad, maybe another dollop of creme fraiche on top or something else depending on what you filled them with. Easy, tasty and yes, nicely different to ‘jacket potatoes and beans’.

You can also make these ahead and freeze them really easily for a future meal. I would suggest setting them in the freezer on a baking tray until completely frozen, then take them out and wrap each one in cling film and replace in the freezer. When ready to use them you can put the unwrapped frozen potatoes directly into a preheated 180C oven, covered in foil for about 40-50 minutes then take the foil off and cook for another 15-20 minutes. Keep checking them.

For fun I might try doing this with some mini potatoes (salad potatoes). Might be a bit fiddly but would be a neat party food.

Oh, and kids love them!


Your Comments

9 Comments so far

  1. Expat Mum says:

    And if anyone’s not convinced, they are definitely worth the effort and are delicious!

  2. Lucy says:

    Wow, they sound yum!

  3. Iota says:

    We do have a name in British English for this, but I can’t remember what it is. Anyone?

    I don’t think mini potatoes would have thick enough skins to be baked. Let us know the results if you try.

    Did you ever decide what to wear for the wedding? That grey dress, or something else?

    • Michelloui says:

      No, ditched the grey! I shall do a blog post on it eventually… but suffice it to say, I was beige. LOL! Sounds boring, but wasn’t really.

  4. They are the one thing my father-in-law consistently requests for ‘holiday’ meals at our house.

  5. *drool*
    It’s not fair to show this to a pregnant lady without offering any 😉
    Hope you are well. Will I see you at BritMums live? Dxx

  6. This is my ultimate comfort food and saw me through the first three months on pregnancy. Absolutely yummy.

    • Michelloui says:

      That’s so cool to hear!!! I love them and would definitely consider them a comfort food too. :)

  7. BandBSlave says:

    I’ve always done these with bacon, cheddar cheese and sautéed leeks. It’s one of my husbands favourites. Never thought to freeze them though, will definately try that next time.

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An American writer in the UK for over 20 years. Lives in Essex. A pretend extrovert.

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