Nothing beats a good recipe for twice baked potatoes and this is one of the best. My family can’t stop devouring these as soon as they come out of the oven. Serve these potatoes with my Red Wine and Bacon Braised Beef Short Ribs. my lemon grilled salmon or my mushroom chuck roast recipe! These are the perfect side dish.
The best twice baked potatoes.
I was craving stuffed potatoes with my marinated steak the other day, when it was plus 30 Celcius. Anyways, as usual, I decided to make my own variation. These were born from the simple fact that I am on a cream cheese kick lately, wraps with cream cheese, crackers with cream cheese, cream cheese on top of cream cheese with a side of cream cheese…..you get the point. So I had to have cream cheese in them instead of the usual sour cream. And we all know my love affair with bacon. And cheese. And green onions.
These were just bound to be good with ingredients like that. And they are…oh….are they ever, in fact the absolute best ever! In my humble opinion, of course.
Add-in Ingredients
The sky is the limit when it comes to what you can put into these potatoes! I love bacon, onions, cream cheese and cheese the best for ingredients but you can add anything you like! You can mix in other vegetables, sausage, ham, really if you like the taste of something, potatoes are so mild flavored that they match everything!
Can you freeze these potatoes?
YES! Twice baked potatoes are one of the best things to make and then freeze to have later on! You will want to freeze them on a baking sheet individually, then move them into an air-tight container or wrap them in tinfoil and keep them frozen until you are ready to eat them. They can be frozen for up to 3 months.
How do you reheat these potatoes?
You can easily re-heat frozen potatoes by:
- Preheat your oven to 375 °F. You don’t want the temperature too high or you will burn the tops and the interior will be frozen!
- Place the frozen potatoes on a baking sheet, leaving room between them.
- Cook in the oven for 50-60 minutes until heated through. The cheese should be bubbling!
- Remove, cool slightly then serve.
What is the best baking potato?
Hands down the russet potato is what you want to use for twice baked potatoes. The interiors bake up light and fluffy, which means that they are scoopable and perfect to mash up with the other ingredients.Russets are starchy and make great baked potatoes.
Time length for keeping baked potatoes in the fridge or freezer
You can store these for 3-4 days in the fridge OR freeze them on sheets, then wrap in tinfoil or place in an air-tight container for up to three months.
How to Make Oven Baked Potatoes Video
Another great type of oven baked potatoes are my Crispy, Salty Oven Baked Potatoes, here’s the video showing you how they are done!
Other Delicious Potato Recipes:
- Rosemary Garlic Smashed Potatoes
- Cheesy Bacon Potato Soup
- Sweet Mustard Sausage and Potato Skillet
- Easy Potato Leek Soup
- Mini Loaded Smashed Potato Bites
- Creamy Potato and Hamburger Soup
Happy cooking everyone!
Love,
Karlynn
The Absolute Best Ever Twice Baked Potatoes
Ingredients
- 4 large baking potatoes (russet)
- 6-8 slices bacon
- 1/4 cup sour cream
- 1/2 cup of cream cheese
- 1/2 cup milk
- 1/2 cup of butter
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon pepper
- 1 cup or so of shredded Cheddar cheese
- green onions
Instructions
- Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft – anywhere from 40-50 minutes depending on the size!
- Start your bacon cooking, chop it into little slices and cook in a pan.
- Slice the potatoes in half when they are cool enough to handle.
- Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
- Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
- Add milk until they are the perfect texture for your palate.
- Mix in the seasoning salt and pepper.
- Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
- Add in green onion to taste, start with a 1/4 cup.
- Stuff the potatoes with the filling and add the rest of the cheese on top.
- Bake at 350 degrees for 15 minutes.
- Serve these with sour cream sprinkled with a little seasoning salt.
Video
Notes
Nutrition
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Mary says
These were excellent but I had to add an extra baked potato because they were too runny. I made the mistake of adding the milk too soon. The next time I will follow directions and only add milk if needed!. I use my electric mixer because I like the potatoes fluffy and creamy, but fold in the bacon and cheese after mixing the other ingredients.
They went over really well with the crowd when I prepared them. Best Ever were the comments I had. Thank you.
Mrs. J Gilchrist says
these baked stuffed potatoes have wow factor! I cooked 6 medium potatoes in the instapot, came out perfect! the filling is divine, baking a few for dinner and freezing the rest for a “company meal”😊❤️
Pete Shermet says
Taste was good however the consistency of the filling was loose and I used and extra potato, half the butter and 1/4 of the cream cheese, and milk, it would have been one sloppy mess otherwise, not what I expected :>( I’ve made better with fewer ingredients they sure did not look like the picture
Kristi says
I made these last night. I was using very large potatoes and had to bake them an additional 30 minutes. Otherwise I followed the recipe exactly, using your seasoned salt recipe as well. My husband’s reaction after his first bite was “Oh wow! Oh wow”! These were extremely delicious and I will definitely be making them for family gatherings in the future. Thank you.
The Twice Baked Reaper says
the garlic and herb cheese killed her :((((
Sue says
Making right now! Using Rondele garlic and herb cheese (spreadable) vs. the cream cheese. I’ll let you know how they come out. Thanks for sharing
Ghost of Twice Baked says
Been waiting to see how it came out, Sue?