Cheese and Bacon Twice Baked Potatoes - 365 Days of Easy Recipes (2024)

FAQs

Why are my twice baked potatoes falling apart? ›

Do not wrap the potatoes in foil before baking. It softens the shells and will make them fall apart. Baking them unwrapped makes the skins crispy and stronger, which will help keep the potatoes together when scooping out the flesh and filling them.

Twice baked potato, with cheese, skin not eaten (1 medium) contains 30g total carbs, 28.1g net carbs, 14.9g fat, 6.7g protein, and 276 calories.

The second bake involves mashing all of your cooked potatoes with butter, cheese, milk, and other mix-ins, then filling the potato skins back up, topping with more cheese, and baking until everything is warmed through. It's the most decadent.

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

It's generally recommended to boil potatoes with their skins on to help them retain their shape. The skin acts as a protective barrier, preventing water from seeping into the potato's flesh and resulting in a mushy texture.

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy.

By cutting your potatoes in half lengthwise and placing them cut side down on a greased sheet pan before cooking, you will do two things. One, you have made them half the thickness, so they will cook through in literally half the time.

If you want to use a conventional oven to reheat them, place any leftover potatoes on a baking sheet and over with foil. Bake at 425 degrees Farenheit for about 15 minutes. My favorite way to reheat them, though, is in the air fryer.

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

Unhealthy toppings

Butter, sour cream, fatty cheeses, and bacon are some of the most common toppings people add to baked potatoes. While many of these foods have their own nutritional advantages, they tend to increase your potatoes' fat content significantly.

How many calories in a baked potato with cheese and bacon? ›

1 Serving of baked potato and cheese with bacon (Souplantation) contains 290 Calories. The macronutrient breakdown is 30% carbs, 55% fat, and 15% protein. This is a good source of protein (20% of your Daily Value).

Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely. Conventional wisdom says that when you bake a potato, you have to prick it with a fork all over a few times, piercing the skin to allow steam to release.

Because a microwave steams the inside of the potato rather than baking it from the outside, the resulting potato has a fluffier inner texture. The only downside of microwaving potatoes is that the skin gets soggy and doesn't have the crispy texture that you get from the oven.

If your potatoes have been growing in very dry soil, the potatoes themselves will have a fairly low moisture content when harvested. What this then means is that when the potatoes are build they absorb more water and fall to pieces quite quickly.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

Growth cracks typically form when a prolonged dry period is followed by heavy rainfall or irrigation. The rapid uptake of water by the tubers causes them to split or crack. Cracking can be reduced by maintaining an even moisture supply during tuber development. Water on a regular basis during dry periods.