Twice Baked Potatoes Stuffed Jacket Potatoes

Learn how to transform ordinary jacket potatoes into something extraordinary, with a creamy, dreamy filling you won't want to miss.

stuffed twice baked potatoes

Ready to transform ordinary baked potatoes into something extraordinary?

Get ready to embark on a culinary adventure where we'll create twice-baked, stuffed jacket potatoes bursting with flavor.

This isn't just a recipe; it's a flavor explosion waiting to happen!

What You'll Need

essential items required list

To get started on this Greek-ish adventure, I'll need a few things handy. First, grab two 14-ounce cans of chickpeas—don't forget to drain 'em well, or they'll be soupy, which is not what we're going for, trust me!

Next, I'll need about 3/4 cup of finely sliced celery—that's one or two stems, chopped just right. Now, let's grab two tablespoons of chopped capers. If you don't have capers, don't sweat it; use cornichons or dill pickles instead—boom, problem solved!

Finally, before I get started, I will need a large bowl, a regular spoon, and a patient attitude—flavors need that one hour of mingling time; it's part of the plan! And with that, I think I'm just about ready for the next step!

Preparing the Potatoes

peel chop rinse cook

Alright, let's get these potatoes prepped! First, give them a good scrub under cold water—we want to get rid of any dirt clinging on for dear life. Nobody wants gritty potatoes, right?

Now, poke each potato a few times with a fork or knife. This is super important—it lets steam escape while they're baking, so they don't, y'know, explode in your oven like a potato bomb! I like to imagine I'm giving them little spa treatments.

Next, rub the potatoes all over with a bit of olive oil and sprinkle them with salt. This helps the skin get nice and crispy in the oven. Don't be shy with the salt; it adds flavor! You could use a little bit of pepper here also. That's it, you're done! You can move on to the next step.

Making the Filling

prepare the filling mixture

Now, let's plunge into making that luscious filling that will transform our baked potatoes! What I'm excited about is adding a Greek-ish Chickpea Salad.

First, I'll prep the tzatziki. I start with 2 grated cucumbers—remember to squeeze out all that extra water! Then, I mix it with 1 1/4 cups of Greek yogurt, 1 tbsp of lemon juice, and 2 1/2 tbsp of olive oil.

Next, comes the fun: I add 1/4 cup of chopped fresh dill (or 2 tbsp of mint) and one crushed garlic clove. Don't forget 1/2 tsp of salt – gotta have that flavor pop! Then, I throw in 2 cans of drained chickpeas, 3/4 cup of sliced celery, and 2 tbsp of chopped capers (or pickles, if you're feeling adventurous!). This chickpea salad is a great way to add healthy fats to our stuffed potatoes.

I mix it all together. Then it's time to play the waiting game! I prefer to let it sit for at least an hour. That way, all the flavors can get to know each other and become best friends!

Baking Instructions

baking recipe step guidelines

I'll dive straight into baking these spuds – you're going to love how simple this is! First, preheat your oven to 400°F (200°C).

Now, place your filled potato skins onto a baking sheet, I like to use parchment paper, it makes clean-up easier! We don't want any cheesy accidents, do we? For extra crispiness, consider using olive oil on the potato skins before baking, much like you would when roasting potatoes.

Bake 'em for about 20-25 minutes, or until they're heated through and the cheese is all melty and golden – yum! Keep an eye on 'em; ovens can be quirky.

Once they're done, take them out and let them cool for a couple of minutes, you want to avoid burning yourself! Then, garnish with a sprinkle of extra cheese or your favorite toppings. Dig in!

Short Recipe Version

Twice Baked Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 4

Ingredients:

  • 4 large Russet potatoes
  • 1/2 cup milk
  • 1/4 cup butter
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 green onions, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Bake potatoes for 1 hour, or until soft.
  3. Let cool slightly, then slice in half lengthwise.
  4. Scoop out the potato flesh, leaving a 1/4-inch border.
  5. In a bowl, mash potato flesh with milk, butter, cheese, sour cream, salt, and pepper.
  6. Stir in green onions.
  7. Spoon mixture back into potato skins.
  8. Bake for 15-20 minutes, or until golden brown and heated through.

Nutrition Information (per serving, approximate):

  • Calories: 300
  • Protein: 10g
  • Fat: 15g
  • Carbohydrates: 35g