Twice Baked Potatoes

twice baked potato on a white plate with a grilled steak and ramekin of creamed spinach

5 from 1 vote

Nothing goes better with a steak dinner than twice baked potatoes. With my freezing instructions, you can have twice baked potatoes anytime.

Course Side Dish

Cuisine American

Prep Time 35

Cook Time 10

Servings people

Calories 345kcal

Author Lisa B.

Ingredients

4 medium Russet potatoes
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ cup whole milk or heavy cream
¼ cup sour cream
2 tablespoons unsalted butter softened
1 1/2 cups shredded cheddar cheese divided
¼ cup bacon bits or chopped cooked bacon
¼ cup sliced green onions
Salt and pepper to taste

Instructions

Preheat the oven to 450° F.
Poke several holes into the surface of the potatoes.
Brush the outside of the potatoes with the olive oil.
Combine the salt, garlic powder, onion powder and black pepper. Season the outside of the potatoes with the seasoning mixture.
Place the potatoes on a foil lined baking sheet. Bake for 35 minutes until the potatoes are tender, but not quite cooked all the way through.
Remove the potatoes from the oven and allow them to cool until they are comfortable to handle.
Cut each potato into halves.
Using a large spoon, gently scoop out the inside of the potatoes, leaving a ½-inch border.
Mash the potatoes until they are lump free.
Add the milk, sour cream and butter. Stir to combine.
Add the cheese, bacon and green onions. Stir until everything is evenly mixed.
Season with salt and pepper to taste.
Spoon equal amounts of the potato filling back into the hollowed-out shells.
Top with the remaining cheddar cheese.
Return the potatoes back to the oven and bake for 5-10 minutes until the potatoes are heated through and the cheese is melted.

Video

Notes

Storage. I recommend storing baked or unbaked twice baked potatoes in an airtight plastic container. If storing unbaked potatoes, wait to add the cheese – it’s just going to fall off – until right before baking. Potatoes should be consumed within four days.

Freezing. Baked or unbaked potatoes can be frozen. If the potatoes have not been baked, hold off adding the cheese until you are ready to bake – it’s just going to fall off. Wrap the potatoes tightly in a layer of plastic wrap. Once the potatoes are frozen solid, you can toss them all together in a plastic freezer bag so they take up less room or don’t get lost in the freezer. You will need to let the potatoes thaw completely before baking or reheating.

Reheating. If you are in a hurry, baked twice baked potatoes can be reheated in the microwave for about 2-3 minutes until heated through. This is not my preferred method, however, because you lose the crispy skin. I like to preheat the oven to 350 degrees, place the potato on a baking sheet, and bake for about 10 minutes until the potato is heated through.

Nutrition