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Baked potato split in half and topped with purple cabbage, carrots , baked beans and soured cream.
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Twice-Baked Potatoes

Twice-baked potatoes are first baked whole, then split & loaded with cheese & butter and baked a second time. The ultimate in comfort food.
Simply scale up this recipe for more potatoes.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Servings: 1
Author: Hangry Miss

Ingredients

  • 1 large potato (weighing 300-400g)
  • olive oil
  • salt

Per Potato

  • 30 g cheddar cheese (per potato)
  • ½ medium carrot (per potato)
  • 25 g purple cabbage (per potato)
  • 150 g baked beans (per potato)
  • small knob unsalted butter (about 10g, per potato)
  • freshly ground black pepper
  • sour cream (about 4 Tablespoons, per potato)
  • Tabasco/dried chilli flakes (optional)

Instructions

  • Preheat Oven - to 200°C
  • Prep Potato - wash each potato under running water (don’t soak) and dry well. Cut away and discard any ‘eyes’ or bruised parts. Stab lightly (with care!) with a sharp knife all over. Place on a board and drizzle over plenty of olive oil. Sprinkle liberally with salt. Rub the oil and salt all over the potato.
    1 large potato
    olive oil
    salt
  • Bake Once - place potato directly on an oven rack. Bake for around 1 ¼- ½ hours, until the potato skins are browned, crispy and puffy. Whilst they’re baking, you can prepare some of the toppings….
  • Cheese, Carrot & Cabbage - coarsely grate the cheese and set aside. Coarsely grate the carrot and set aside. Finely shred the cabbage into short strands (using a mandoline or sharp knife) and set aside.
    30 g cheddar cheese (per potato)
    ½ medium carrot (per potato)
    25 g purple cabbage (per potato)
  • Empty Potato Skins - remove the potatoes from the oven. Keeping your oven gloves on, cut the potatoes in half lengthways to create two boat shapes that balance easily on their bases. Scoop out the insides with a spoon. Transfer the potato flesh to a large bowl. Arrange the potato halves in a baking sheet, open side up.
  • Prepare Potato Skins – melt the butter. Brush the insides of the shells with this. Season with a sprinkle of salt and some freshly ground black pepper.
    salt
    small knob unsalted butter (about 10g, per potato)
    freshly ground black pepper
  • Make Filling – add roughly ¾ of the grated cheese to the potato flesh. Add ⅛ teaspoon salt (per whole potato) and pepper to taste. Use the tip of a large knife to cut though and distribute the cheese and break up any large potato chunks.
    salt
    freshly ground black pepper
  • Fill Potatoes - return the cheesy potato to the skins (don’t flatten down). Sprinkle over the remaining grated cheese.
  • Second Bake - put the potatoes back in the oven for around 15 minutes. We want the cheese to melt and the potato to reheat and gets some crispy browned edges and peaks.
  • Baked Beans – microwave until hot.
    150 g baked beans (per potato)
  • Assemble - arrange the potato halves in bowls, two per serve. Share out the baked beans, then the carrot and cabbage. Top with sour cream. Sprinkle with dried chilli flakes/tabasco sauce as you like.
    sour cream (about 4 Tablespoons, per potato)
    Tabasco/dried chilli flakes (optional)