How to Make Twice Baked Potatoes
Todays recipe about how to make twice baked potatoes is quick and easy to throw together and serves as a wonderful side dish or main entree.
Can I Freeze Twice Baked Potatoes?
YES! The fun thing about these potatoes is that you can make a batch ahead of time and freeze them to use in a jiffy at a later date. Reheating may then be done either in the oven or microwave, so this is a win win either way you look at it.
Best Go To Dish For Company
Back when we had people over for dinner on a regular basis, this was a go-to dish for me that I served just about every time. It was a great way to round out the meal without taking any additional prep time and they always got rave reviews.
Now, how bout some loaded ‘taters?
I’m going to show you the ingredients I use but the best stuffed potatoes are the ones made to your individual tastes. I’ve seen folks add milk, tomatoes, leftover chicken or bbq (yum!), mayonnaise, ricotta cheese, fresh or dried herbs, etc. The sky is the limit here.
Ingredients needed for this Loaded Twice Baked Potatoes Recipe:
- 7 medium potatoes washed
- Butter
- Cooked chopped turkey bacon
Green onions - Cheddar cheese
- Sour cream
- I also use a little salt and pepper.
- Bake your medium potatoes and cut them in half lengthwise like this. *I bake my potatoes by starting them in the microwave on about five minutes, then transferring to a 450 degree oven for about an hour. Sometimes I rub them down with a little cooking oil and sprinkle some coarse sea salt on them before baking like my Great grandmother did. MMM-MM Good!
- Scoop out the pulp but leave enough that the skin still has a bit of shape to it.
- To your pulp, add butter, sour cream, salt, and pepper.
- Mash up well with a potato masher or just a fork.
- Add in cheese and mash that, too.
- Add all other toppings.
- Stir up well. Resist urge to eat entire bowl as is.
- Spoon filling into your shells.
- Line these beautiful loaded potatoes up on a baking sheet and place this in the freezer, uncovered, for about an hour. This is called flash freezing and it keeps them from sticking together.
- After they are frozen, remove them from the sheet and put in a zipper seal bag.
- Return to freezer until you need them.
Printable recipe card for Loaded Twice Baked Potatoes below.
Ready to prepare your main dish or side?
When you are ready to make twice baked potatoes, take as many as you need out of the freezer and sprinkle with cheddar cheese to bake. You don’t have to use extra cheese unless you are a cheese lover like me 🙂
YUM! I like to keep these in the freezer and reheat just one or two for a quick lunch but like I said, they are a great side dish to have on hand for any meal.
Enjoy!
Ingredients
- 7 medium sized potatoes washed
- 1/2 cup Sour Cream
- 3 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 4 green onions chopped
- 1 1/2 cup shredded cheddar cheese
- 8-10 slices turkey bacon cooked and chopped
Instructions
- Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain it's shape. In bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese, mash. Stir in all other ingredients. Spoon filling into potato shells.
- Line filled potatoes up on baking sheet or other dish and freeze, uncovered, for about an hour. Remove and place into zipper seal bag and return to freezer.
- To bake from frozen: Place on cookie sheet in 350 oven for half an hour, top with cheese and return to oven until melted.
- To microwave from frozen: Place on microwave safe plate and heat for about 2-3 minutes, or until heated through.
- To bake from room temp: Top with cheese and place in oven until heated through, about 15 minutes.
Notes
Nutrition
You may also like these recipes:
Greek Potatoes With A Twist: Meet Big Fat Greek Taters
Rotisserie Style Crock Pot Chicken and Potatoes
I will prepare and someday my chance will come.
~Abraham Lincoln. To submit your quote, click here.
I would want to have dinner with Jesus.
I know you said living, but doesn’t he live in all of us?
Hi Christy: it’s been awhile since I visited your page and guess if you don’t comment Facebook drops you from my feed. No worries though as my dear 84 year old dad spends his days looking for recipes that sound good to him then saves them off in sections like a recipe book. Most of your recipes have made it to his book. Funny thing is dad has never cooked and I learned from my mom and love being in the kitchen fixing meals he and I both enjoy.
My question is does the green onions freeze good and how long can they be kept in the freezer before needing to serve them? Though I think I’m our house they would be served for lunch, nice addition to a meal that I’m looking to save time on I could see being pulled out late night for the perfect snack. When I worked at Steak Out their catering department would have these that they made for a few customers. The cook would use a Cajun seasoning she bought in Louisiana to mix in with the potatoes for a unique flavor. They baked their potatoes wrapped in foil for an hour at 400 degrees in a convection oven. And if folks are wanting the large potatoes like you can get at some of the Bar-B-Que places if you live in the Huntsville area Quillan produce will sell a case of the large potatoes. You can find bags of the large baking potatoes but they still aren’t quite as large as the stuffed potatoes. I’ve also used them when needing to make a large amount of salsa I bought a case of the Roma tomatoes and it was cheaper that way. Also buying a case of the large potatoes could come in handy if you are making a large batch of potato salad and easier to peel the larger ones and doesn’t take as many.
Great mind must and do think alike. I agree with your mom about liking to have Dolly Parton over for dinner. Table conversations I’d love to hear about her favorite recipes growing up like she did. Reminds me so much of where my mom was raised in the sticks of TN with no electricity or running water. They did have a phone on a party line. And my second person I’d love to have to dinner would be you. Having conversations revolve around your motivation to self publish your first cookbook to how you are inspired after all these years to come up with recipes worthy of passing down in a family. It’s not just food prepared and something to eat but made with love and thoughts of what would make your family happy to sit down for a family meal. That is where the satisfaction in cooking comes from. Standing in the kitchen and as you make a family recipe think of the generations of ladies in your family that has stood and done the exact thing for their family.
Glad I found this tonight and will get Southern Plate back on my feed. Didn’t realize how much I missed it. Please stay safe during this crazy time we are in. One big thing though is if you enjoy cooking you don’t mind being homebound and well fed. From one of your first followers and Dad: God Bless!!!!
This is a question, but I hope it is ok to post it here. I love these & will usually order them if I find them on the menu when I go out to a restaurant. I have never thought about freezing them because potatoes seem to taste mealy after being frozen. BUT every recipe that I have tried of your is absolutely delicious & I trust that this one is also. I live by myself & freezing will help me out tremendously!!! Thank you so much for all that you do. You are such a wonderful person who brings happiness to many.