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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
- Prep Time
- 1 hour
- Cook Time
- 40 minutes
- Total Time
- 1 hour 40 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 8 servings
- Calories
- 384
- Author
- Karlynn Johnston
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.
Recipe Video
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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JFS says
Hi, these sound great! Just wanted
some clarification on freezing…do you stuff, bake, freeze and reheat? Or do you stuff, freeze, and then bake?
Thanks!
Christina says
I was wondering the same thing. ?
Karlynn Johnston says
Stuff and then flash freeze. Everything in them is cooked already so just reheat them from frozen later!
Kayla says
How long do you bake the potatoes before scooping out the center??
Kayla says
how long do you bake the potato before scooping out the center??
April says
I wish I could give these 6 stars. They are that good! Easy to make and the seasoning salt is a great ingredient! Adds flavour!
angela hammill says
delicious 🙂
Duane Gregorie Williams says
making these this weekend
Ross Bellwood says
Hockey Night in Canada?
NoOne20151958 says
Use instant potatoes and make as this but stick it all in a casserole.
Alanna Off Armbruster says
I love sunset gourmet seasoning salt. Really great flavour.
The Kitchen Magpie says
I have a thing for seasoning salt lol. It’s one of my favorite “spices”
Countrygirl says
Delicious – best ever for sure. I had never made twice-baked with red potatoes before, so thank you for suggesting any potato will work. They were a huge hit!! Perfect with steak. I had to sub buttermilk for sour cream, because I was too lazy to go to the store – otherwise followed the recipe.
CherylannThomas says
Hi sweetie! I make stuffed twice baked potatoes a lot and today found you… have to put the oven at 425 though and bake them for a full hour. I wondeer how much longer it would take at 350? I knew just reading your ingredients the milk would be too much…but thank you for the idea of green parts of the onion love it…and the cream cheese is new to me and can’t wait to try it today. I will also add dried bread or cracker crumbs on topof the cheese for a wonderful crisp! This may be full of caleries but it is better than processed or fast foods, and you can freeze this easy. thanks for the new ideas.
DebDizak says
Hi Karlynn .
Thanks for the great recipe. I like the idea of not using the white of the onion. It can be overpowering. I am freezing these for our Christmas get-together. They are so easy to pop in individually for a snack or the whole tray for a feast. I am doing EVERYTHING ahead of time so no cooking that day; just heat and snack and enjoy the company.
Debbie
Devika Lilith says
I just made this for the first time today for some friends and they loved it!
Thank you for the recipe, it was very easy to follow and ended with some thing delicious to eat :).
Kimberley Tremblay says
LOL I love clicking on a recipe to “favourite it” and it is ALREADY favourite’d!!!! 🙂
Kimberley Tremblay says
droooool!!
The Kitchen Magpie says
Yes it is!
Suzannah Hamling says
Hi Karlynn – sorry, I live in NZ…is Kraft Tex Mex a grated cheese mix? Thanks..
The Kitchen Magpie says
Awesome!!!
Bev Hutchison says
I made these this weekend. They really were amazing!
VictoriaBoscow says
These are so good!! I just made some. I made some for dinner tonight. I omitted the bacon, and did not use the cream cheese (because I didnt have any, but I added 1TBSP of Wildtree Garlic and Herb Blend. I have not tasted the outcome as I have not baked them yet, but there was some mix left over and I ate it up. Next I made 7 more potatoes to freeze. I found some Boursin shallot and chive cheese in my fridge and used that instead and did not put in the Garlic and Herb blend this time. The mix was AMAZING!! I just put them in the freezer and will individually wrap them so I can pull them out and heat them up at a moments notice! Thanks for the amazing recipe!
Angie says
The name does not lie. These are the absolute best ever stuffed potatoes. I made the recipe almost, exactly as written with one minor change that made a huge difference. I swapped out the regular cream cheese for herb and garlic and wow, so good! My mouth is watering thinking about it. Thank you for sharing this delicious recipe.
Diane says
First time trying your recipe it was easy and delicious……. Thank you
guymaine says
Sounds good. Am wondering what kind of potato to buy; the ones that look as if they have a thick skin or the ones with a thin skin. I usually buy and use the little potatoes in a big; no peeling, cook quickly, but tomorrow I want nice filling ones for a couple of guys who eat a lot!
thekitchenmagpie says
guymaine Baking potatoes = russet potatoes.
Jetter says
Thanks Karlynn great recipe, big hit with my dinner guests.
thekitchenmagpie says
Jetter Glad to hear!
Jetter says
I will attempt to make these tonight for a dinner party…is there any such thing as too much cheese? It seems like alot of cheese.
PeggyWarren says
Just a hint of what we’ll be having for Christmas eve eve supper.
Karlynn says
Welcome to the site, DT! That’s a great idea!
DT in Calgary says
I commented about 20 minutes ago and now its gone – why?
DT in Calgary says
Greetings from Calgary. I can relate to the 30 degrees – we did have a summer this year!
Just a note and a thought on the potatoes. When I was a kid, low these many years ago in the fall when baker potatoes were cheap and plentiful my Mom and I used to do a twice stuffed potato (whatever recipe your favorite is) bee as it were and then …we would put them on cookie sheets and freeze them. Then when frozen, package or wrap to your preference – return them to the freezer for later use – gasp – even on a 30 degree day in September. Just pop them in the oven from frozen at 350 for about 30-45 minutes depending on what the stuffing is and how dense they are. They were fabulous and very quick and easy. No one else seems to noted that they can be frozen and used later! Thanks for your post/blog, I very much enjoyed it. DT
Donalyn says
These look great!