This twice baked potato recipe happened because of leftover Super Bowl ingredients, kind of like my Creamy Avocado Dressing, and I couldn’t be happier. They are amazing! The brie flavor isn’t overpowering, so even the couple of people in my family who don’t care for brie absolutely loved these potatoes. It was just enough to add a dimension to the flavor, along with some creaminess.
I don’t know that I would have ever thought to mix brie into twice baked potatoes, except that I had some in the fridge I never got around to using, and do I decided to give it a try in there, not even sure it would combine well, but it was a risk worth taking. I can’t get over how good these are!
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I had leftover boiled potatoes, cheddar, and bacon, because I had done some potato skins the day before. We had so many other snacks too, though, including bacon wrapped pineapple and smokies, and guacamole and chips, that we never went back to make up anymore potato skins.
This made me realize that keeping some baked potatoes, wrapped in the fridge, could be a great way to plan ahead for the week. I was already past the longest part of making twice-baked potatoes!
Prep as much as you want ahead
Do the First Bake Ahead:
In the first step, I brush them with bacon grease and put them in the oven for an hour. I think you are normally supposed to poke them with a fork first? I forgot to do this though, and they were fine. Perhaps that’s just for the microwave?
It takes a little bit for these to cool down afterwards too, so that is even more reason to do this stage ahead. You could just pull them right out of the fridge when you’re ready to make twice baked potatoes, or other potatoes for that matter. In fact, you can keep a bunch of them in there, and keep ingredients on hand for people to make up their potato how they like.
Assemble it Ahead:
You could also do the assembly step ahead if you want, and then just wrap them and have them ready to go into the oven. I haven’t tried freezing and re-heating these yet, but I’m going to guess that it will work well.
Here’s what they look like when you assemble them:
You could Completely finish them, and then bake them a third time!
These can be completely made ahead, and then popped into the oven when your ready to heat them back up. I would then melt a little more cheese on the top, because you can. I’m going to be trying to freeze some sheets of them, so they’re easy to pull out whenever we want…because my family just loved them.
These beauties are getting ready to go back in and get thrice baked!
Substitute the Brie
I suppose if you hated brie, you could substitute cream cheese in these twice baked potatoes, but I really want to stress that it isn’t overpowering, and it does add a very subtle yet wonderful dimension to the flavor, so I would really encourage you to give it a try.
Bacon, Cheddar and Brie Twice Baked Potatoes
- 5 small or medium Russet Potatoes
- 1/2 cup sour cream
- 1/8 cup chives chopped, more if you like
- 1/2 cup cheddar cheese shredded
- 1/2 cup brie
- 5 slices bacon
- salt and pepper
- 1/8 cup cheddar cheese for garnishing
- Preheat oven to 350°
- Stir chopped chives into sour cream and place in refrigerator so the flavors can marinate.
- Scrub potatoes clean of dirt, brush them with bacon grease (or coconut oil, or other oil of choice), and place in preheated oven for one hour. Let cool about 10 minutes until you can comfortable handle them
- Slice each potato in half length wise and scoop out the insides of the potato, down to about 1/4 -1/8" edges. Place insides in a mixing bowl and mash with a potato masher.
- Add remaining ingredients to the mixing bowl, minus the cheddar that is being left for garnishing (so add 1/2 cup, and leave out the 1/8 cup), and mash it all together until it is fairly well combined.
- Scoop the mixed ingredients back into the potato skins.
- Return to oven at 350° for 10 minutes, then turn to broil for approximately 5-10 minutes WATCHING CLOSELY in order to turn the top slightly golden. Don't burn them!