Twice Baked Potatoes Recipe {VIDEO} - The Cookie Rookie (2024)

FAQs

Why are my twice-baked potatoes falling apart? ›

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

Why are my twice baked potatoes gummy? You can ensure that the insides stay fluffy by mixing in the sour cream and cheese when the potatoes are still hot. If you mix them in cold the mixture will turn out very gummy. You can also use a hand mixer instead of a potato masher for maximum fluffiness.

Twice-baked potatoes actually start as regular baked potatoes. Baked potatoes are given a sheen of olive oil and cooked until fork tender. To make twice-baked potatoes, you scoop out the fluffy flesh, mix it with butter, sour cream, bacon and cheese and stuff the mixture back into the potato shells.

Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or steam-roast (a fancy term for cooking them with water in the oven) until they're mostly tender but not fall-apart finished. Second, brown the outsides and finish cooking the interiors on the stovetop or in the oven.

If you want to use a conventional oven to reheat them, place any leftover potatoes on a baking sheet and over with foil. Bake at 425 degrees Farenheit for about 15 minutes. My favorite way to reheat them, though, is in the air fryer.

DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

Bake, but do not overcook the potatoes (as the base will turn dark brown) to an internal temperature of 185°F and then let cool to handle. Take a sharp knife and slice off the top lengthwise, hollow out the inside, being careful to leave some and not puncture the outer skin.

Using a potato ricer or food mill breaks down cooked potatoes without overworking them, and from there you can gently fold in butter and milk for light and airy mashed potatoes, or you can control the level of starch manipulation to produce creamy pommes purée.

But the biggest difference between yours and a chef's is likely the way you bake it — which should never include aluminum foil, but should lean heavily on a source of fat — oil or butter. If crispy outsides and a creamy interior are what you're after — and it is — tweaking these two steps makes all the difference.

Yes, the skin of a twice baked potato is one of the most delicious parts!

Why are my twice baked potatoes sticky? ›

They are gummy because they were either overbaked, under-baked, or wrapped while baking. To make fluffy twice-baked potatoes, you need to start by baking the potatoes perfectly the first time because when you return them to the oven for the second time, it is only for 10-13 minutes.

If you're microwaving multiple potatoes, just add a minute per side for each additional potato (i.e., start at five minutes on the first side for two potatoes and six on the first side for three). Try to keep them from touching on the plate; this will allow them to cook more evenly.

You can bake as many potatoes as will fit in a single layer on a rack in your oven. If you're baking several, you may want to rotate their oven position halfway through baking for even cooking.

If your potatoes have been growing in very dry soil, the potatoes themselves will have a fairly low moisture content when harvested. What this then means is that when the potatoes are build they absorb more water and fall to pieces quite quickly.

Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot. Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes! Last - cool the potatoes completely before smashing them.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.