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!
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.
MAKE-AHEAD TWICE-BAKED POTATOES INGREDIENTS
- Russet Potatoes
- Cream Cheese
- Butter
- Milk
- Cheddar Cheese
- Bacon
- Oil
- Salt and Pepper
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.
HOW TO MAKE MAKE-AHEAD TWICE BAKED POTATOES
- 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.
- 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 1/8” rim of flesh around the potato.
- 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.
- 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.
- 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°.
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.
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.
- 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
- 1/2 cup unsalted butter, room temperature
- 1/2 cup whole milk
- 1 teaspoon black pepper
- 1 ½ cup freshly grated Cheddar cheese
- 6 slices thick-cut bacon, cooked and crumbled
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Preheat oven to 400° and have ready a rimmed baking sheet.
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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.
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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.
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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.
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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.
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The next day, preheat the oven to 350°, and set the potatoes out 30-45 minutes before cooking to remove the chill.
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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.
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