Best Twice Baked Potatoes Recipe

These Twice Baked Potatoes are a delicious main or side dish. Comfort food at its best! Also acts as a meal to freeze and eat at a later time.

Original post: January 2017 | Updated: December 2020

It’s that time of year! It’s time for comfort food galore. Do you ever get tired of it? I don’t. Which is actually a problem because attempting to lose a few pounds doesn’t align with a constant desire to stuff comforting recipes down my throat. These twice baked potatoes definitely fall into the “comfort” category.

I got hooked on this recipe a few years ago because these potatoes act as a great main meal and a perfect side dish. They’re also great to make, freeze and eat at a later date (love doing this). However you plan to consume them, you will be happy you found them.

VIDEO TUTORIAL: BEST TWICE BAKED POTATOES

HOW TO MAKE TWICE BAKED POTATOES

STEP 1

Preheat oven to 350 degrees F. Using a fork, poke holes in potatoes. Place on a baking sheet and bake in the preheated oven for 1 hour. Cut potatoes in half lengthwise and scoop out potato flesh with a spoon, leaving 1/2-inch rim to create a boat.

STEP 2

Add the potato flesh to a mixing bowl and add milk, sour cream, butter, 1/2 cup cheese and seasoned salt. Using a stand or hand-held mixer, beat on medium speed until creamy. Stir in bacon. Divide the mixture between the potato boats and place on baking sheet.

STEP 3

Top potatoes with shredded cheese and bake for an additional 15 minutes. Top with sour cream and chives and serve hot!

RECIPE NOTES

• To make this recipe healthier, use a reduced-calorie variety of sour cream or cut the amount in half, as well as the butter.
• Russet potatoes work best for this recipe, but give it a try with sweet potatoes or even large yukon gold or red varieties.
• Go crazy with toppings! Top with any variety of cheese, chives, bacon crumbles, salsa, sriracha, pickled jalapenos or cilantro!

FREEZING TWICE BAKED POTATOES

This is a great recipe for freezing! After you stuff the potato “boats” with the delicious potatoey, creamy mixture, wrap each boat tightly in foil. Place the wrapped potatoes in resealable freezer bags and place them in the freezer for up to three months.

When you’re ready to eat them, let them thaw completely (preferably in the fridge overnight) and bake at 350 degrees for 20-25 minutes (or until heated through) and add toppings as desired! So easy peasy!

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