Joanna Gaines’ Twice-Baked New Potatoes Recipe: A Candid Review – Is It Worth the Effort?

There’s a buzz around Joanna Gaines’ recipes, often lauded for their comforting, home-style appeal. So, when her recipe for Twice-Baked New Potatoes made an appearance on her new cooking show and in her acclaimed cookbook, Magnolia Table Vol. 2, curiosity naturally piqued. However, after firsthand experience in the kitchen, it’s clear why Joanna might avoid preparing these in real-time on television. Simply put, this particular recipe, in my honest opinion, is unequivocally not worth the considerable effort. In fact, it proved to be a culinary disappointment on multiple fronts. For those seeking a truly delicious and far simpler potato side dish, I have a much better, easier, and undeniably tastier alternative that I’m excited to share later on.

Unpacking the Recipe: A Detailed Review of the Joanna Gaines Method

My culinary journey with these Twice-Baked New Potatoes began with enthusiasm, fueled by a desire to try something new for a special occasion – Mother’s Day, no less. I had never attempted twice-baked new potatoes before, and now, after this experience, I understand why. My prior encounters with any version of this dish were limited to a distant memory of a frozen supermarket variety, so I approached Joanna’s recipe with an open mind, hoping for a fresh, homemade delight.

The first point of confusion arose immediately after reading the recipe: how exactly are these “Twice-Baked”? The instructions call for boiling the potatoes, then scooping out their centers, followed by filling and a final bake. This sequence begged the question for me, and perhaps for many others: where does the “twice-baked” element truly manifest? Traditionally, twice-baked potatoes involve baking the potatoes whole until tender, then scooping, filling, and baking again. Boiling as the initial step deviates significantly from this standard, and as I soon discovered, this unconventional approach contributes heavily to the recipe’s inherent flaws.

On paper, the recipe appears deceptively straightforward. The real challenges, however, emerge during the actual cooking and subsequent scooping of the potatoes. The directive to boil the new potatoes first presents a significant hurdle. New potatoes, with their delicate skins and relatively high moisture content, are prone to bursting when boiled, especially if not handled with extreme care. In my attempt, they began to crack and burst at the sides while the inner core often remained firm, indicating uneven cooking. This inconsistency proved to be a critical issue. When I proceeded to cut them in half and attempt to scoop out their insides, the boiled potatoes, already compromised, crumbled frustratingly in my hands. This made for an incredibly messy and disheartening experience, far from the elegant presentation one hopes for in a side dish, especially for a Mother’s Day celebration.

Beyond the structural integrity issues, the flavor profile—or rather, the distinct lack thereof—was another major disappointment. Boiled potatoes, by their very nature, possess a neutral, often bland taste unless adequately seasoned or paired with robust ingredients. In this recipe, the boiled new potatoes offered virtually no inherent flavor foundation. Had I to attempt this recipe again, I would unequivocally opt for Yukon Gold potatoes. Their naturally buttery flavor and creamy texture would provide a much-needed foundation, even if the structural issues persisted. To salvage some taste, I even drizzled the scooped potato skins with olive oil, generously seasoned them with salt and pepper, and roasted them for a short period before filling. Despite these efforts, the result remained profoundly bland. It was a clear indication that the fundamental preparation method was failing to extract any meaningful flavor from the star ingredient.

The Verdict: An Unfulfilling Culinary Endeavor

When it finally came time to taste the Twice-Baked New Potatoes, there was a fleeting moment of redemption, primarily thanks to the generous topping of cheddar cheese and crispy bacon. These savory additions provided some much-needed flavor and texture, but they ultimately couldn’t mask the fundamental issue: the potatoes themselves were incredibly bland. Despite my efforts to over-season the potato mixture, going beyond the recipe’s recommendations in a desperate attempt to inject some zest, they simply tasted like boiled potatoes with cheese and bacon on top. The creamy, flavorful interior one expects from a truly delicious twice-baked potato was conspicuously absent, replaced instead by a disappointingly flat profile.

In my culinary judgment, this recipe for Joanna Gaines’ Twice-Baked New Potatoes is 100% not worth your precious time, effort, or ingredients. The challenges encountered during preparation, coupled with the utterly uninspiring end result, make it a recipe I would strongly advise against. Cooking should be an enjoyable and rewarding experience, and this recipe, unfortunately, delivers neither.

If you’re in search of a potato recipe that consistently delivers on flavor, ease, and satisfaction, I wholeheartedly recommend my own recipe for Loaded Baked Potatoes Mashers. This recipe offers all the comforting, hearty flavor you’d expect from a well-prepared potato dish, with a far more predictable and delicious outcome. It’s a testament to how simple ingredients, when prepared correctly, can create an exceptional side dish that will genuinely impress.

Valuable Lessons Learned and Practical Tips (If You Dare to Try)

While my strongest advice would be to simply bypass this recipe altogether, I understand the curiosity that might compel some to give it a try. For those adventurous souls, here are the key insights and practical tips I gleaned from my experience, hoping to mitigate some of the frustrations I encountered.

1. Rethink the “Twice-Baked” Concept: As mentioned, this recipe isn’t truly twice-baked in the traditional sense. If you’re committed to the concept, I would highly recommend a different approach. Instead of boiling, thoroughly oil and season your new potatoes and roast them whole in the oven until they are perfectly tender throughout. This method, while potentially taking longer, yields potatoes with superior flavor, a much better texture, and a more authentic “baked” quality that is crucial for a successful twice-baked dish. Roasting caramelizes the exterior slightly and develops a richer, deeper potato flavor that boiling simply cannot achieve.
2. Cool Potatoes Thoroughly Before Scooping: If you insist on boiling, a crucial step to improve scoopability is to allow the boiled potatoes to cool completely – ideally to a cold temperature. I might even suggest boiling them the day before and refrigerating them overnight. This cooling period allows the starches in the potato to firm up and the center to fully soften and set, making them much less prone to crumbling. When I attempted to scoop them warm, they cracked readily and turned into a messy pulp, definitely not the elegant presentation I had envisioned for my Mother’s Day dinner.
3. Scrape, Don’t Scoop: This tip is a game-changer for maintaining the integrity of the potato skins. Instead of attempting to aggressively scoop out the potato flesh with a spoon, try a scraping motion. Hold the potato half firmly and gently scrape the flesh from the interior walls, pulling the spoon across the potato rather than digging into it. This technique, which I painfully discovered by my third potato (after ruining the first two), results in significantly less cracking of the delicate skin and allows you to create a much thinner, more robust outer shell, perfect for holding the flavorful filling.

Overall, this particular recipe stands out as one of the least favorite culinary endeavors I’ve undertaken. The pervasive lack of flavor and the frustrating preparation challenges firmly cement my decision to stick with my tried-and-true, consistently delicious Loaded Mashed Potatoes from now on. Sometimes, the simplest, most reliable recipes are truly the best.

Until next time, Happy Cooking!

Kendell

Did you brave this recipe or have a fantastic twice-baked potato method of your own? I’d love to hear about it! Please share your thoughts by leaving a review or comment below. And don’t forget to sign up for my newsletter to stay updated on new recipes and reviews, and follow along on Instagram, Pinterest, and Facebook for daily culinary inspiration!