I have been obsessing over creating the perfect baked potato for the past week. It’s driving me nuts because I just can’t seem to nail the PERFECT crispy skin on a consistent basis.
There have been a LOT of leftover baked potatoes lying around and as a result I have also been playing with recipes for them as well!
This is my favorite leftover baked potato recipe so far. I do this on the grill but there is no reason that you couldn’t do it in your oven.
Twice Baked Potato with Beef Bacon
I use Russet baking potatoes that weigh one pound. This recipe is for a single leftover baked potato.
- Slice a baked potato in half.
- Scoop the potato out of the skin and transfer the scooped out portion to a bowl.
- Add the following to the potato mix:
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- Mash the mixture together until smooth
- Transfer the mix back into the potato skins
- Top with cooked beef bacon crumbles and a sprinkle of shredded cheddar cheese
- Bake the potatoes on your grill or in your oven at 400 degrees until an internal temperature of 165F (about 20 minutes)
I have been using commercial beef bacon from Gwaltney for these.
I cook the beef bacon on the back side of a GrillGrate panel on my Weber charcoal grill. Yes, of course you can do it in the kitchen with a frying pan like most normal people. I just love the thrill of the grill!
If you do bake your twice baked potatoes on the grill then make sure you use indirect keat so the skins do not burn. Here is how I set them up on my kettle.
This recipe will work just fine in an oven if you don’t feel like firing up a grill.