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    Home · Recipes · Side Dishes · Make-Ahead Twice Baked Potatoes Recipe

    September 9, 2019

    Make-Ahead Twice Baked Potatoes Recipe

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    Turns out, baked potatoes are better when you bake them twice. Creamy, buttery baked potatoes take a second turn in the oven and come out stuffed with melty Cheddar Cheese and bits of crispy bacon. Obsessively delicious Make-Ahead Twice Baked Potatoes are easy to make and perfect for entertaining!

    This recipe makes twelve twice-baked potatoes, and the abundance is most definitely not by accident. If you're making them to feed a crowd, you just can't have too many! And, if you're making them as a weeknight side dish, this recipe will not only equip you with the means for seconds, it might just leave you with leftovers as well. Trust us, you're going to want leftovers. These bad boys are just as delicious the very next day...and dare we say, even the next! 

    An overhead shot of Twice Baked Potatoes.

    Do you always have Russet potatoes on hand? Then you'll want to add these easy, seriously delicious Cheesy Crock Pot Potatoes to your side dish repertoire! 

    WHAT ARE TWICE-BAKED POTATOES?

    Twice-Baked Potatoes are potatoes that are  [first] baked in the oven whole. Once the baked potatoes have cooked through and are cool enough to handle, they are cut in half lengthwise.

    The flesh of the potatoes gets spooned out and transferred to a bowl. The potatoes are mashed along with other ingredients, typically butter, milk, cheese, and bacon. The mashed mixture is spooned back into the potato skins and baked again.

    A side view of a Twice Baked Potato.

    MAKE-AHEAD TWICE-BAKED POTATOES INGREDIENTS

    • Russet Potatoes
    • Cream Cheese
    • Butter
    • Milk
    • Cheddar Cheese
    • Bacon
    • Oil
    • Salt and Pepper

    Twice Baked Potatoes in two rows on aluminum foil.

    TWICE-BAKED POTATOES WITH CREAM CHEESE 

    One of the most important ingredients to go into the twice baked potato filling is cream cheese. Cream cheese not only helps the filling to stay creamy but also helps the potatoes to stay moist. This especially matters when it comes to making Make-Ahead Twice Baked Potatoes.

    Twice Baked Potatoes baked in rows on top of aluminum foil.

    HOW TO MAKE MAKE-AHEAD TWICE BAKED POTATOES

    1. Prep and Bake the Potatoes - Preheat oven to 400° and have ready a rimmed baking sheet. Drizzle oil over potatoes, sprinkle with 2 tablespoons of kosher salt and rub in evenly on all sides. Place on a heavy-duty rimmed baking sheet, spacing evenly apart. Bake for 1 hour.
    2. Halve the Potatoes and Scoop - Once the potatoes are cool enough to handle, use a sharp, serrated knife to cut the potatoes in half lengthwise and carefully scoop out the flesh with a spoon and place in a large mixing bowl. Take care not to break the skin and leave about an ⅛” rim of flesh around the potato. 
    3. Mix Together Filling - Add the cream cheese, butter, milk, remaining 2 teaspoons Kosher salt, and pepper to the potatoes. Using a handheld mixer on low, mix together until just combined. Do not overmix. Add about two-thirds of the bacon, half of the cheddar, and all of the chives to the potato mixture. Stir to combine.
    4. Assemble and Refrigerate - Scoop the filling back into the potatoes and place on a baking sheet, leaving at least one inch between each potato, cover them with plastic wrap, and refrigerate for up to 24 hours in advance.
    5. Remove the Chill, Top, and Bake - The next day, set the potatoes out 30-45 minutes before cooking. Remove the plastic wrap and top the potatoes with the remaining cheese, sprinkle with bacon and bake for 25-30 minutes at 350°.

    An overhead shot of Twice Baked Potatoes.

    5 MORE POTATO RECIPES YOU'LL LOVE

    • Mini Twice Baked Potato Skins are the perfect party appetizer! Baby potatoes are baked and topped with bacon and cheese for a savory bite-sized starter!
    • Loaded Mashed Potato Casserole features buttery mashed potatoes with cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions. The perfect make-ahead side dish casserole!
    • Garlic-Parmesan Smashed Potatoes feature baby gold potatoes (or red potatoes) smashed and smeared with a garlic-Parmesan butter, then roasted to crispy perfection.
    • Twice-Baked Potatoes with Havarti and Dill features a new take on twice-baked potatoes, with big flavor thanks to Havarti and Dill.
    • Cheesy Bacon Ranch Potatoes require no dressing and no packet! Just a little seasoning and you’ve got a perfect batch of crispy, oven-baked Cheesy Bacon Ranch Potatoes.
    4.24 from 13 votes
    Twice-Baked Potatoes Recipe
    Print
    Make-Ahead Twice Baked Potatoes
    Prep Time
    35 mins
    Cook Time
    1 hr 25 mins
    Total Time
    2 hrs
     

    How to make the best twice baked potatoes with cream cheese, Cheddar cheese, bacon, and chives! The recipe also includes instructions for make-ahead twice baked potatoes.

    Course: Side Dish
    Cuisine: American
    Keyword: make ahead twice baked potatoes
    Servings: 12
    Calories: 330 kcal
    Author: Kelly Anthony
    Ingredients
    • 6 medium-sized Russet potatoes (about 3 lbs), rinsed and scrubbed
    • 2 tablespoons canola oil
    • 2 tablespoons + 2 teaspoons Kosher salt, separated
    • 1 (8 ounce) package cream cheese, room temperature
    • ½ cup unsalted butter, room temperature
    • ½ cup whole milk
    • 1 teaspoon black pepper
    • 1 ½ cup freshly grated Cheddar cheese
    • 6 slices thick-cut bacon, cooked and crumbled
    Instructions
    1. Preheat oven to 400° and have ready a rimmed baking sheet.

    2. Drizzle oil over potatoes, sprinkle with 2 tablespoons of kosher salt and rub in evenly on all sides. Place on a heavy-duty rimmed baking sheet, spacing evenly apart. Bake for 1 hour.

    3. Once the potatoes are cool enough to handle, use a sharp, serrated knife to cut the potatoes in half lengthwise and carefully scoop out the flesh with a spoon. Take care not to break the skin and leave about a rim of flesh around the potato.

    4. Transfer the flesh of the potatoes to a medium-sized mixing bowl, add the cream cheese, butter, milk, remaining 2 teaspoons Kosher salt, and pepper. Using a handheld mixer on low, mix together until just combined. Do not overmix. Add about two-thirds of the bacon and half of the cheddar to the potato mixture. Stir to combine.

    5. Scoop the filling back into the potatoes and place on baking sheet, leaving at least one inch between each potato. Cover with plastic wrap, and refrigerate for up to 24 hours in advance. Be sure to refrigerate the extra Cheddar and bacon as well.

    6. The next day, preheat the oven to 350°, and set the potatoes out 30-45 minutes before cooking to remove the chill.

    7. Remove the plastic wrap and top potatoes with remaining cheese and sprinkle with bacon. Bake for 25-30 minutes. If desired, top with a dollop of sour cream and a sprinkle of chives, serve and enjoy.

    Nutrition Facts
    Make-Ahead Twice Baked Potatoes
    Amount Per Serving
    Calories 330 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 11g69%
    Cholesterol 53mg18%
    Sodium 1499mg65%
    Potassium 520mg15%
    Carbohydrates 20g7%
    Fiber 1g4%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 495IU10%
    Vitamin C 6.6mg8%
    Calcium 141mg14%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

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