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!
OTHER DELICIOUS POTATO RECIPES
Introducing the most Perfect Baked Potato Recipe that can easily be baked in your oven with no fuss! There’s a yummy, simple, secret ingredient that makes these baked potatoes even more perfect.
Make potato chips healthy! These are so yummy and great as a side dish or snack. Using canola oil makes them compliant with the Whole30 diet, too!
Chili-Topped Baked Potatoes are a great way to use up Chili or Chili Mac leftovers! Smother the potato with the delicious flavors of your chili and sour cream and cheese! It’s piling comfort food on top of comfort food for a warm, delicious meal.
Cheesy Scalloped Potatoes are the perfect side dish for any meal. Two delicious types of cheese bathes these potatoes in a creamy, sauce that is flavorful and a perfect comfort food to add alongside your meat.
Instant Pot Sweet Potatoes are easy and delish! Reduce cook time in half compared to baking and they turn out perfectly every time with little effort.
Delicious Instant Pot red potatoes are covered in a garlic lemon sauce. They cook quickly in your Instant Pot, freeing up space on your stove top. Great side dish recipe for your next holiday meal or intimate weeknight dinner!
This easy, cheesy potato casserole is loaded with all the savory goodies! Make this side dish any night of the week. Top with baked potato toppings of your choice!
Roasted Sweet Potatoes are an easy and delicious side for any meal! More delicious than regular French fries and are a great healthy lunch, snack or side.
Best Twice Baked Potatoes Recipe
Ingredients
- 4 Russet potatoes
- 1/2 cup milk
- 8 oz sour cream
- 1/4 cup butter softened
- 1/2 cup cheddar cheese shredded
- 1 tsp seasoned salt
- 8 slices bacon cooked and chopped
- 1/2 cup cheddar cheese shredded, for topping
- 1/2 cup sour cream and chopped chives for topping
Instructions
- 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.
- 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.
- Top potatoes with shredded cheese and bake for an additional 15 minutes. Top with sour cream and chives and serve hot!
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!
Don’t know why but, I haven’t put together twice baked potatoes in years.. Freezing some is great for just the two of us
Thank you for prompting fond memory.. :O)
Yes!! I want to make these pronto. And I have never thought about freezing them!
They are super yummy and just as good after being frozen! (thawing one now for lunch tomorrow!)