Twice Baked Potatoes
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A tasty recipe for twice-baked potatoes with mouth-watering filling. A unique twist on a classic side dish with Spanish chorizo as one of the ingredients.
If you like to try new recipes, then add this one to your menu. These stuffed baked potatoes are everyone’s favorites!
How to make twice baked potatoes
Tools:
- Baking sheet
- Baking parchment (optional)
- Fork
- Colander
- Skillet
- Chopping board and knife
- Spoon – to scoop out the inside of each potato
- Cheese grater – not needed when you buy shredded cheese
Ingredients:
Main: Potatoes, tomatoes, leeks, Spanish chorizo and cheese.
Condiments & seasoning: Butter, Worcestershire sauce, salt and black pepper.
The prep and baking
The preparation itself doesn’t take long. 60 minutes in the oven is basically a passive time.
However, you will need to wait until the potatoes are cooled down to cut them and scoop the flesh out. Count with an extra 30+ minutes.
The chorizo filling can be done either while the potatoes are in the oven or when they are out as it only takes about 10-15 minutes. It is entirely up to you and how you plan the prep.
To make the filling, you will need to saute leeks, chorizo and tomatoes with some butter. This you will mix with mashed potato flesh seasoned with Worcestershire sauce and some salt and pepper.
Fill the potatoes generously – form a “mountain” and top with a cheese. Bake these for a further 15 minutes or until heated through and the cheese is melted.
Note: Full recipe is in the recipe card below this post!
Special diet information
This recipe contains: Dairy – cheese. Meat – the sausage.
There are no eggs, no nuts nor gluten in this recipe. However, always check the packaging of each ingredient if allergic to some of these items. Some products might contain traces of those.
Frequently asked questions:
As the title says, it is a potato that is baked two times in the oven. First, you bake it until soft, then scoop out the inside. This is combined with other ingredients and the skin is filled with the mixture and baked again.
Russet potatoes. If you don’t have these, you can substitute them with Yukon Gold or white baking potatoes.
Salad of your choice – anything quickly thrown together like a simple Romaine salad or black bean and corn salad.
And if you crave extra protein, then slow-roasted lamb or pork tenderloin wrapped in bacon are good options.
Sometimes I also serve couscous as an extra side. Stuffed potatoes are quite filling on their own but if you are used to eating large dinners, I recommend combining it with your favorite main dishes and salads.
They should last up to 2 days when stored properly in a sealed container.
Useful tips:
Prep ahead – Double-baked potatoes can be easily prepared the night before you want to cook them.
Leftovers – If you end up with any leftover baked potatoes, keep them in a sealed container in the fridge for up to 2 days. When ready to eat, the best is to re-heat them on a stovetop. Just add a little water, cover it with a lid and let it simmer. The steam will heat up the potatoes. It will take about 5-7 minutes. You can also enjoy them cold.
Extra filling – You ended up with extra filling? Turn it into another dinner. Simply add any kind of pasta sauce and mix the extras in. Heat up and serve with pasta.
More recipes with spuds you might like:
Want to see how to make twice baked potatoes? Watch the video!
Twice Baked Potatoes
Ingredients
- 4 potatoes (large), see note 1
- 1 tablespoon butter (15 grams)
- 1 leek
- 4 ounces Spanish chorizo (120 grams)
- 7 ounces tomatoes (200 grams), see note 2
- 2 tablespoons Worcestershire sauce
- salt to taste, see note 3
- black pepper to taste
- 2 ounces shredded cheese (60 grams), see note 4
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Wash potatoes and dry them with a paper kitchen towel. Place them on a baking sheet lined with baking parchment (optional). Pierce each several times with a fork. Bake for 60 minutes or until cooked through.
- Meanwhile (see note 6): Cut the leek in half lengthwise and thinly slice. Put in a colander and rinse well with running water. Cut the chorizo into small pieces. Add both to a skillet with butter. Sauté for 5 minutes before adding finely chopped tomatoes. Sauté for 3 minutes. Set aside.
- Let the cooked potatoes cool down before cutting each in half lengthwise. Take out the flesh but leave enough so they hold their shape well. In a mixing bowl, mix the potato flesh with Worcestershire sauce, the chorizo filling, little salt and pepper. Taste. Add more seasoning if needed.
- Fill each potato skin generously with the mixture. Top with cheese.
- Bake for 15 minutes or until they are heated through, and cheese is melted.
- Enjoy!
Notes
- Russet potatoes are best. Other good options are Yukon Gold or baking potatoes.
- I used cherry tomatoes. You can use anything you have on hand.
- Make sure to use less salt first, mix well and taste the filling. Add more only if it is needed.
- Use any cheese you like. You can add more, or less. 2 ounces is about ½ cup of shredded cheese.
- Cooking time may vary. This will depend on your oven, on the size of the potatoes you use as well as the altitude you live.
- This step can be done when you are waiting for the potatoes to cool down.
