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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
Cook Time 1 hour 3 minutes
Cooling and resting time 10 minutes
Total Time 1 hour 33 minutes
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.