Joanna Gaines Twice Baked New Potatoes

The largest potato is the one to watch: when a knife slips into it without resistance, the whole batch is ready to come out of the oven. That simple check keeps the smaller ones from turning soft and collapsing before the centers are cooked. I like these Joanna Gaines Twice Baked New Potatoes because their little skins make tidy shells for a bacon-and-cheddar filling, with enough crisp edge to balance the soft middle.

After the first bake, the potato flesh gets mashed with softened butter before the sour cream goes in. That order makes a smooth base without needing to work the potatoes hard, and folding in the bacon, green onions, pepper, and cheddar keeps the filling full of texture. The final bake warms everything through and melts the cheddar on top, so each potato comes to the table with a browned, savory crown.

Why Small New Potatoes Make Better Stuffed Shells

These aren’t hollowed-out baked potatoes in miniature. Small new potatoes have a thin skin and a modest cavity, so the filling needs to stay soft and cohesive instead of being piled high and heavy. Their size also means each half is easy to serve as a two-bite side, and the potato shell stays part of every bite rather than becoming a wrapper you leave behind.

That balance is why I keep the potato wall sturdy when scooping. If you scrape too close to the skin, a shell can tear under the weight of the filling; leave too much flesh behind, and there’s less room for the buttery mixture. A roughly quarter-inch layer gives the shell enough support while still leaving space for the bacon, green onion, and cheddar to mingle with the potato. Keep the filling in the shell rather than packing it into a tall mound, and the cheese on top can melt evenly during the second bake.

The small size also makes doneness worth checking in the largest potato, not just the first one you pick up. A knife should slide into that potato easily before you start scooping. If it still feels firm in the center, the shells won’t scoop cleanly and the filling can end up with hard bits of potato.

What the Bacon, Butter, and Cheddar Each Bring to the Filling

• Small new potatoes — Their thin skins are tender enough to eat and sturdy enough to hold the filling. Choose potatoes close in size so they finish baking at about the same time; baby Yukon Gold potatoes are the closest swap if you can’t find new potatoes.
• Olive oil and kosher salt — The oil helps coat the skins for the first bake, while the salt seasons the outside. A neutral cooking oil works in place of olive oil if you prefer a less distinct taste.
• Bacon — Crisp bacon brings a salty, smoky bite that balances the sour cream and soft potato. Cook it until crisp enough to crumble; limp pieces can make the filling feel greasy.
• Softened butter — Soft butter blends into the warm potato flesh without leaving cold lumps. If yours is still firm, cut it into small pieces and let the warmth of the potatoes soften it as you mash.
• Sour cream — It adds tang and moisture that keep the mashed potato from tasting heavy. Plain Greek yogurt can stand in, though the filling will taste a little tangier and may be thicker.
• Sharp cheddar — Its pronounced flavor holds its own against the potato and bacon. Monterey Jack melts smoothly for a milder result, while sharp cheddar gives the topping a more savory edge.
• Green onions and black pepper — Thinly sliced green onions add a fresh, mild bite against the rich filling, and black pepper keeps the flavor from tasting flat. Slice the onions thinly so they distribute through the mixture instead of clumping.

Roast, Scoop, and Refill Without Breaking the Potato Skins

Roast Until the Largest Potato Gives Easily

Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Scrub and dry the potatoes well, then toss them on the sheet with the olive oil and kosher salt. Bake for 35–45 minutes, checking the largest potato with a knife; it’s ready when the blade slides in easily. If the center resists, give the potatoes more time rather than trying to scoop them while firm.

Crisp the Bacon While the Potatoes Rest

Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, turning it as needed. You’re looking for crisp slices that drain cleanly on paper towels and crumble without bending. Let the potatoes cool for five minutes, then halve them lengthwise. Scoop the flesh into a medium bowl, taking care to leave about a quarter-inch of potato inside each skin so the shells hold their shape.

Mash the Warm Potato Before Adding the Mix-Ins

Mash the potato flesh with the softened butter first, until no large chunks remain. Stir in the sour cream, crumbled bacon, thinly sliced green onions, black pepper, and three-quarters of the cheddar. Stop once the filling is evenly combined; vigorous mixing can make mashed potatoes pasty. The mixture should look creamy, with little pieces of bacon and onion visible throughout.

Fill the Shells and Melt the Cheddar

Spoon the filling into the potato halves and sprinkle the remaining cheddar over the tops. Set them back on the baking sheet and bake for 12–15 minutes, until the potatoes are hot and the cheese has melted. If the tops are already melted but the centers aren’t hot, give them a little longer rather than turning up the oven. Rest the potatoes for five minutes before serving so the filling settles into the shells.

Three Ways to Change Up These Stuffed New Potatoes

Questions That Come Up When Making Twice Baked New Potatoes

Joanna Gaines Twice Baked New Potatoes

Twice baked new potatoes are filled with buttery mashed potato, sour cream, crisp bacon, green onions, and sharp cheddar. Bake them until the shells are tender, then bake again until the cheese is melted.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 3 minutes mins

Cooling and resting time 10 minutes mins

Total Time 1 hour hr 33 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the potatoes

• 12 new potatoes small; about 1.5 pounds
• 1 tbsp olive oil
• 0.5 tsp kosher salt

For the filling

• 4 slices bacon
• 4 tbsp unsalted butter softened
• 0.5 cup sour cream
• 1 cup sharp cheddar cheese shredded
• 2 green onions thinly sliced
• 0.25 tsp black pepper

Equipment

• 1 rimmed baking sheet
• 1 10-inch skillet

Method

 

Bake the potatoes

1. Preheat the oven to 400°F.
2. Line a rimmed baking sheet with parchment paper.
3. Scrub and dry the potatoes.
4. Toss the potatoes with the olive oil and kosher salt on the prepared baking sheet.
5. Bake for 35–45 minutes, until a knife slides easily into the largest potato.

Make the filling and bake again

1. Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
2. Drain the bacon on paper towels and crumble.
3. Let the potatoes cool for 5 minutes.
4. Halve the potatoes lengthwise.
5. Scoop the flesh into a medium bowl, leaving about 1/4-inch-thick shells.
6. Mash the potato flesh with the butter.
7. Stir in the sour cream, crumbled bacon, green onions, black pepper, and 3/4 cup of the cheddar.
8. Spoon the filling into the potato shells.
9. Sprinkle with the remaining 1/4 cup cheddar.
10. Bake on the sheet for 12–15 minutes, until hot and the cheese is melted.
11. Let the potatoes rest for 5 minutes before serving.

Notes

For evenly tender potatoes, choose new potatoes of similar size. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the potato filling can become grainy. Plain Greek yogurt can replace the sour cream.