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A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day (instructions included for freezing below!)
![twice baked potato on a white plate with a fork](https://www.kyleecooks.com/wp-content/uploads/2012/04/Twice-Baked-Potatoes-20-683x1024.jpg)
Make these delicious twice-baked potatoes ahead! Freeze them, and simply bake in the oven any time you need a terrific side dish!
Every time we go to a steak house, I ALWAYS want a baked potato on the side, and even better if it’s the twice-baked kind. It’s one of those seriously good comfort foods that I just can’t resist.
Do you love potato sides? You might like these Scalloped Potatoes (with video) or my Bacon Parmesan Arugula Potato Salad Recipe too!
Why you’ll love this recipe
- You can make a lot or a little – but if you make a lot, they are freezable!
- Budget-friendly. This recipe won’t break the bank.
- Quick to make Aside from baking the potatoes (you could use an instant pot, bake them in the oven or use the microwave), these are super fast to make. If using the oven to bake, try this baked potato recipe from Spend with Pennies (basically rub with olive oil and salt and bake).
- Make ahead. The more time you have to focus on other things, the better, right?
Kylee’s Notes & FAQs
Additions and substitutions
- Use turkey bacon or store bought cooked bacon crumbles.
- Add some garlic powder to the mixture when mashing – it’s delish!
- Add sour cream, butter AND milk to the mash – for a tangier approach
What kind of potatoes to use?
I prefer Russet potatoes, sometimes sold as “baking potatoes”. Russets are big, and hold up well to being baked twice!
How to Freeze:
Simply make the potatoes to the point where you’d pop them in the oven for their second bake. Instead, wrap tightly in plastic wrap and store in the freezer in a freezer-safe bag.
To use, unwrap and bake as directed – add about 10 minutes of extra baking time if fully frozen.
Ingredients:
- LARGE BAKING POTATOES
- BUTTER
- MILK
- CHEESE
- BACON
- GREEN ONIONS
How to make Twice Baked Potatoes:
Full, printable recipe below – just scroll down to the recipe card!
- Preheat the oven to 350 degrees F.
- Bake your potatoes using your preferred method.
- For a faster approach scrub them, prick them with forks, and use the baked potato setting on your microwave (6-7 minutes).
- When cool enough to handle, slice the potatoes in half lengthwise.
- Scoop out the center of the potatoes so you are left with basically the skin and little potato on the edges. Be careful with it, you don’t want to pierce the potato skin if you can help it. Add the potato to a large bowl.
- Mash with butter and milk. Add salt and pepper to taste (you can use a hand mixer if you’d like)
- Fold about 3/4 of the bacon, half the cheddar cheese and half the green onions.
- Scoop the mashed potato mixture back into the potato shells, and top with remaining cheese.
- Place each stuffed potato on a baking sheet, and cook until cheese melts, and potatoes are heated through.
- Sprinkle with remaining onion and bacon.
- Devour.
Other side dishes you might like
- Roasted Broccoli – the unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious!
- Sauteed Green Beans – Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Creamy Garlic Parmesan Risotto – Risotto in 17-25 minutes?! Done!
- Pan Roasted Brussels Sprouts – Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Easy Scalloped Potatoes – there’s a video on this one, showing how EASY this is to make!
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Twice Baked Potatoes
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Scrub the potatoes, prick them with forks, and use the baked potato setting on your microwave (6-7 minutes).
- When cool enough to handle, slice the potatoes in half lengthwise.
- Scoop out the center of the potatoes so you are left with basically the skin and little potato on the edges. Add the potato to a large bowl.
- Mash with butter and milk. Add salt and pepper to taste (you can use a hand mixer if you'd like)
- Fold in the bacon, cheddar cheese and green onions.
- Scoop the mashed potato mixture back into the potato shells, and top with remaining cheese.
- Place each stuff potato on a baking sheet, and cook until cheese melts, and potatoes are heated through.
- If freezing, wrap each stuffed potato individually in plastic wrap and freeze. On cooking day, thaw completely, then bake as above adding a few extra minutes.
Notes
Additions and substitutions
- Use turkey bacon or store bought cooked bacon crumbles.
- Add some garlic powder to the mixture when mashing – it’s delish!
- Add sour cream, butter AND milk to the mash – for a tangier approach
What kind of potatoes to use?
I prefer Russet potatoes, sometimes sold as “baking potatoes”. Russets are big, and hold up well to being baked twice!How to Freeze:
Simply make the potatoes to the point where you’d pop them in the oven for their second bake. Instead, wrap tightly in plastic wrap and store in the freezer in a freezer-safe bag. To use, unwrap and bake as directed – add about 10 minutes of extra baking time if fully frozen.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Catrina says
I stumbled across your website today while searching for make-a-head recipes for my husband’s lunches (who’s a professional chef) whom I never like to let down with my cooking. Kylee, I have to say, this site became an instant bookmark on my phone and tablet- I fell in love instantly! It’s got all the heart of a foodie tummy, without the food snob elitist mentality. (; Love and light to you and yours, lady!
Kylee says
Catrina, this is quite possibly THE nicest comment I’ve ever had on my site. Thank you so much for taking the time to leave me a message!