"Somewhere along the line, twice-baked potatoes entered the scene. Not to be confused with potato skins, twice-baked potatoes comprise a crispy baked potato with the insides scooped out, mashed with other flavorful ingredients, then added back into the skin "shells" and baked once more. Nowadays, twice-baked potatoes are an elevated comfort food and a common fixture on steakhouse menus. But, the dish was especially popular in 1960s America, when it was also known by the name "potato boats,""
"The 1877 recipe collection " Buckeye Cookery and Practical Housekeeping" by Estelle Woods Wilcox, for instance, includes a listing for "Potatoes In Jackets" that is nearly identical to modern twice-baked potato preparations; Wilcox suggests adding breadcrumbs to the toasty interior filling. During the 1970s, many American households also served a casserole version of twice-baked potatoes, with mashed baked potatoes, sour cream, cheese, green onions, and bacon spread into a casserole dish to serve a crowd and skip the spoon-wielding prep work."
Twice-baked potatoes are made by baking potatoes, scooping out the interiors, mashing them with flavorful ingredients, returning the mixture to the skins, and baking again. The preparation appears in 19th-century American cookery, including an 1877 listing for "Potatoes In Jackets" recommending breadcrumbs. The dish rose in popularity in 1960s America as "potato boats" and evolved into a 1970s casserole version combining mashed baked potatoes with sour cream, cheese, green onions, and bacon. The dish is valued for its textural contrast between crispy skins and creamy filling and remains common on steakhouse menus as elevated comfort food.
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