Twice Baked Potatoes

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These make-ahead Twice Baked Potatoes are an easy, delicious, and impressive-looking side dish!

Course Side Dish

Cuisine American

Keyword easy twice baked potatoes, make ahead twice baked potatoes, twice baked potatoes

Prep Time 1 15

Cook Time 20

Total Time 1 35

Servings people

Calories 594kcal

Author Blair Lonergan

Ingredients

5 large russet potatoes, scrubbed clean and dried
1-2 tablespoons vegetable oil
1 cup sour cream, at room temperature
4 tablespoons (½ stick) salted butter, softened at room temperature
4 slices bacon, cooked and crumbled
2 tablespoons minced fresh chives or sliced green onions, divided
8 ounces (about 2 cups) grated sharp cheddar cheese, divided
Kosher salt and freshly-ground black pepper, to taste

Instructions

Preheat oven to 400°F. Prick the potatoes all over with a fork, rub with oil, and arrange on a large rimmed baking sheet. Bake until fork-tender, about 1 hour. Set aside until cool enough to handle.
Slice the top quarter lengthwise off of the potatoes. Use a spoon to scoop the flesh from the tops into the bowl and discard the skins. Use the same spoon to carefully scoop the flesh from the potato bottoms, leaving a shell about ¼-inch thick.
Arrange the 5 potato shells on a baking sheet.
Use a potato masher or a fork to mash the potato flesh in the large bowl until smooth. Add the sour cream, butter, bacon, 1 tablespoon of chives or green onions, and 1 cup of cheese. Stir until completely combined. Taste and season with salt and pepper.
Divide the mashed potato mixture evenly between the potato shells (it will be piled high). Top with remaining 1 cup of grated cheese.
Bake the potatoes in a 400°F oven until heated through and the cheese is melted, about 15-20 minutes. Garnish with remaining chives or green onions just before serving.

Notes

Make Ahead

To prepare the potatoes in advance, assemble the twice baked potatoes, cover, and refrigerate for up to 24 hours before baking for the second time.

How to Freeze

The assembled potatoes can be frozen before baking for the second time. Tightly wrap with plastic and then with foil. Freeze for up to 3 months. Thaw the potatoes in the refrigerator overnight before baking.

Storage

Leftover twice baked potatoes will keep in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.

Reheating Twice Baked Potatoes

To reheat leftover potatoes that have already been baked twice, place on a rimmed baking sheet and warm in a 350°F oven just until heated through (about 20 minutes). You can also reheat the leftovers in the microwave, but the skin will not stay quite as crispy.

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