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.
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.
What can you put in twice baked potatoes?
The sky is the limit when it comes to what you can put into twice baked 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 flavoured that they match everything!
Can you freeze twice baked 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 twice baked potatoes?
You can easily re-heat frozen twice baked 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 twice 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.
Twice Baked Potatoes Video How-to
Other Delicious Potato Recipes:
- How to Make Salty, Crispy Skinned Baked Potatoes
- 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!
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- 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
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.
These can be frozen and kept for up to three months.