Rule #235: A potato farmer’s granddaughter better know how to bake ’em.
My Grandpa Starkey (my mom’s dad) was a potato farmer. So, really, potatoes are in my blood. Both times I was pregnant, I could’ve eaten potatoes like apples, skin and all! I couldn’t get enough. I think that was my body’s way of reminding me of my roots. To make sure I honor those roots, I’ve been working on perfecting these Twice Baked Potatoes. This recipe is finally worthy of this little blog, so here goes nothing!
You can cook the potatoes in one of two ways: in the air fryer or in the oven. Both work great! My preferred method is the air fryer because it’s way less to clean, they’re perfectly cooked, and I can leave the oven off in the summer. Winner, winner. This air fryer has been great for us because of the presets and the large fryer basket.
To cook the potatoes in the air fryer, spray them all over with Pam or another baking spray, and sprinkle with Kosher salt and pepper. Bake at 400 for 40 minutes (no piercing with a fork needed).
To cook the potatoes in the oven, spray them all over with Pam or another baking spray, and sprinkle with Kosher salt and pepper. Pierce each potato all over with a fork about 10 times. Bake at 450 for 45 minutes, until the potatoes are tender to the touch.
Once cooked, allow the potatoes to cool to room temperature.
I usually bake the potatoes ahead of time and let them sit at room temperature until just before assembling.
Cut the potatoes in half lengthwise.
Scoop out the cooked potato into a large bowl, reserving the skins.
Place all of the potato shells or skins in a large baking dish.
Bake at 375 for 10 minutes, until crisp. Remove from oven and set aside.
To the cooked potato, add in some cooked, chopped bacon, butter, shredded cheese, sour cream, and a pinch each of Kosher salt and black pepper.
Then, pour in some heavy whipping cream. Stir everything to combine with a fork.
Distribute the potato mixture evenly between the potato shells. Bake at 375 for 12 minutes, then turn the oven up to broil. Broil the potatoes for 3-5 minutes, until the tops are golden bubbly. Garnish with green onions.
I hope you can enjoy the fruits (or really vegetables) of my family’s labor! These potatoes are part of my heritage and are such a comfort food for me. I hope you love them as much as we do!
Twice Baked Potatoes
4 large Russet (baking) potatoes
Pam baking spray
Freshly ground black pepper
3 strips cooked bacon, chopped
2 tbs. unsalted butter, cut into bite-sized pieces
½ cup shredded cheese (cheddar, Monterey Jack, or mixture)
¼ cup sour cream
¼ cup heavy whipping cream
Green onions, chopped, for garnish
To bake the potatoes in an air fryer:
Spray the potatoes all over with Pam cooking spray, then sprinkle liberally with salt and pepper (no need to pierce with a fork). Cook the potatoes in the air fryer at 400 for 40 minutes.
To bake the potatoes in the oven:
Spray the potatoes all over with Pam cooking spray, then sprinkle liberally with salt and pepper. Stab the potatoes all over (about 10 times) with a fork, and place on a large baking sheet. Bake at 450 for 45 minutes, until the skin is tender to the touch.
Allow potatoes to cool before cutting them. The potatoes can be baked hours ahead of time. Allow to rest at room temperature until assembling.
Preheat the oven to 375.
Cut the potatoes in half lengthwise and scoop the insides out into a large bowl. Place the empty potato shells in a large baking dish. Bake the shells at 375 for 10 minutes until crisp, remove from the oven, and set aside.
In the bowl with the cooked potato, add the chopped bacon, butter, shredded cheese, and sour cream. Add in a pinch each of Kosher salt and pepper. Mix until combined with a fork. Stir in the heavy whipping cream. Spoon a bit of the potato mixture into each potato shell.
Bake at 375 for 12 minutes. Turn the oven up to broil. Broil 3-5 minutes, until tops are golden bubbly. Garnish with green onions.