Recipes Side Dishes Potato Dishes Baked Potato Overstuffed Twice-Baked Potatoes 5.0 (3,196) 14 Reviews These overstuffed double-baked potatoes practically burst with bacon, cheddar, and sour cream stuffing. They're topped with more cheddar that browns in the oven. By Emeril Lagasse Emeril Lagasse Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on April 16, 2023 Rate Print Share Active Time: 20 mins Total Time: 1 hr 35 mins Servings: 4 servings If you've ever wondered how to make twice-baked potatoes, there's no better place to start than this essential recipe from star chef Emeril Lagasse. The decadent double-baked potatoes are so large and filling that some of his customers have ordered them as an entrée. Lagasse calls them overstuffed because he adds an extra baked potato to the stuffing mixture. Feel free to scale them down by baking and mashing only four (instead of the five used here), or use smaller potatoes. Here's how to make twice-baked potatoes at home. Ingredients 5 large Idaho baking potatoes (about 1 pound each) 1 tablespoon olive oil 1 3/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground white pepper, divided 4 ounces bacon, chopped 2 cups shredded sharp cheddar cheese (8 ounces), divided 1 cup sour cream 4 tablespoons unsalted butter, at room temperature 2 tablespoons snipped chives Directions Maxwell Cozzi Gather the ingredients. Maxwell Cozzi Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Rub the potatoes with olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle. Maxwell Cozzi Meanwhile, cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels. Maxwell Cozzi Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Maxwell Cozzi Cut the top quarter lengthwise from each of the remaining 4 potatoes and, using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Maxwell Cozzi Return the potato shells to the baking sheet. Maxwell Cozzi Using a handheld masher, mash the potato pulp until smooth. Maxwell Cozzi Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon plus 1/8 teaspoon pepper and mash until smooth. Maxwell Cozzi Spoon the potato mixture back into the potato shells, top with the remaining cheese. Maxwell Cozzi Bake until hot and the cheese is melted, about 15 minutes. Maxwell Cozzi Serve hot. Make ahead This recipe can be prepared through Step 2 and refrigerated for up to 1 day. Serve with These twice-baked potatoes are the perfect complement to a steak, but you can make a meal out of them served with just a salad on the side. Originally appeared: September 2011 Rate It Print