Toaster Oven Stuffed Twice Baked Potatoes
Stuffed Baked Potato. Twice Baked. In the Toaster Oven. Yes, it’s possible. And not just possible, it’s incredibly delicious. It’s our top Toaster Oven Baked Potato recipe.
We are constantly surprised by our toaster oven. Every time we want to make a recipe that seems challenging, we reach for a toaster oven version of it. Needless to say, we love the versatility, ease of use, and quickness of it. We created this toaster oven baked potato recipe after needing an easy and quick way to provide food for guests. We thought that we could take the baked-potato craze and turn it into an hors d’oeuvre. It was a great success! Since then, we have also been using this recipe as a side dish, main dish, or starter! What we like the most from cooking it in the toaster oven is that you can make smaller batches, making sure that every serving is warm and fresh. It’s also a great way to make restaurant-style meals while at home. If you try these, let us know in the comments!
Preheat the toaster oven to 400°F.
Using a fork or small knife, pierce each potato carefully on each side.
Thinly rub the potatoes with canola oil and place them on the toaster oven rack.
Bake the potatoes in your toaster oven for 45 minutes or until potatoes are tender when pierced with a fork.
Meanwhile, slice the butter and put it in a mixing bowl. Add in bacon bits and sour cream.
Remove the potatoes from the oven and allow them to slightly cool.
Lower the heat of your oven to 325°F.
Using a sharp knife, cut the potatoes in half. Take each half and scoop out the inside of the potatoes using a spoon, leaving a thin layer for support. Place the scooped pieces into the mixing bowl. Be careful not to scoop out everything, otherwise the potatoes will not hold the stuffing.
Lay the hollowed out potato shells on a parchment paper covered oven rack or pan.
In the bowl, mash the potatoes together with the butter, bacon and sour cream. Add the cheese, milk, green onions, and black pepper. Adjust the saltiness to your preference.
Abundantly fill the potato shells with the mashed potato mix.
Top each potato with more grated cheese.
Place in the toaster oven for 15 to 20 minutes or until the potato is warmed through and the cheese has slightly turned brown.
Before serving, top with more green onions if desired.
Ingredients
Directions
Preheat the toaster oven to 400°F.
Using a fork or small knife, pierce each potato carefully on each side.
Thinly rub the potatoes with canola oil and place them on the toaster oven rack.
Bake the potatoes in your toaster oven for 45 minutes or until potatoes are tender when pierced with a fork.
Meanwhile, slice the butter and put it in a mixing bowl. Add in bacon bits and sour cream.
Remove the potatoes from the oven and allow them to slightly cool.
Lower the heat of your oven to 325°F.
Using a sharp knife, cut the potatoes in half. Take each half and scoop out the inside of the potatoes using a spoon, leaving a thin layer for support. Place the scooped pieces into the mixing bowl. Be careful not to scoop out everything, otherwise the potatoes will not hold the stuffing.
Lay the hollowed out potato shells on a parchment paper covered oven rack or pan.
In the bowl, mash the potatoes together with the butter, bacon and sour cream. Add the cheese, milk, green onions, and black pepper. Adjust the saltiness to your preference.
Abundantly fill the potato shells with the mashed potato mix.
Top each potato with more grated cheese.
Place in the toaster oven for 15 to 20 minutes or until the potato is warmed through and the cheese has slightly turned brown.
Before serving, top with more green onions if desired.