twice-baked potatoes, make ahead

Name: Twice-Baked Potatoes, Make Ahead
Prep time: 2 h
Cook time: 2 h
Yield: 24
Cuisine: American
Ingredients: 16 large baking potatoes, washed well; 2 - baking pans, sided cookie sheet works well; 8 ounce(s) sour cream; 1/2 cup(s) milk; 1/2 cup(s) butter; 2 tablespoon(s) minced garlic; 1/4 cup(s) minced fresh onion; 1/2 cup(s) shredded colby jack cheese; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/8 teaspoon(s) thyme; 1 tablespoon(s) bacon bits; 1 cup(s) shredded mozzarella cheese; 1/4 cup(s) milk; 1/2 cup(s) dry potato flakes

(5 RATINGS)

3.66K Pinches 15 Photos

michelle 'FLAME' kelley

baltic, CT

Updated on Nov 10, 2023

Make these ahead, and your kids and hubby will love you. They last for a good long time if no one tears into them. Up to 2 months in an airtight container in your freezer. They make a great side dish, snack, or small dinner. So make up a bunch and see how long you can keep them in your freezer. 24 of them last me maybe two weeks, with 8 people wanting more.

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Twice-Baked Potatoes, Make Ahead sprinkled with bacon.

Blue Ribbon Recipe

These twice-baked potatoes are a bit of a project but well worth it. Making more than you need ahead of time saves time in the long run. The potato filling is creamy and fluffy with a hint of smoky bacon. The potatoes are seasoned lightly, so everyone can add extra toppings to their liking when serving. A great make-ahead side dish recipe.

— The Test Kitchen

prep time 2 Hr

cook time 2 Hr

method Bake

yield 24 serving(s)

Ingredients

16 large baking potatoes, washed well
2 - baking pans, sided cookie sheet works well
8 ounces sour cream
1/2 cup milk
1/2 cup butter
2 tablespoons minced garlic
1/4 cup minced fresh onion
1/2 cup shredded colby jack cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1 tablespoon bacon bits
1 cup shredded mozzarella cheese
1/4 cup milk
1/2 cup dry potato flakes

How To Make twice-baked potatoes, make ahead

Step 1

Preheat oven to 400. Wash and scrub each potato completely but being careful as to not scrub off the peel.

Step 2

Start by poking holes in each potato all the way around and placing them on the baking sheet.
Step 3

Let bake for two hours or until completely cooked through.
Step 4

Test by skewer or toothpick easily inserted into each potato completely through the center. Any resistance and the potato is not cooked enough.
Step 5

Once cooked, place potatoes on a wire rack to cool until you can hold them in your hand.
Step 6

Slice each the long way. Then spoon carefully out all the meat inside the skin. Make sure not to dig too deep to rip the skin. Place the potato meat in the large mixing bowl.
Step 7

Place empty skins back on the two baking sheets. Sprinkle a little salt inside the skin, but be careful not too much. Bake them for 10 mins.
Step 8

Now while the skins are firming up, mash the potatoes in a large bowl adding all the ingredients except for the mozzarella cheese, 1/4 cup milk, and potato flakes.
Step 9

Use a potato masher and hand blender to mix the ingredients well. If too soupy, add some of the potato flakes. Too stiff add the milk.
Step 10

Once well mixed, fill each skin with the mashed potatoes. Cover with a little pepper and mozzarella cheese. Place back on cookie sheet.
Step 11

Once all skins are filled, wrap the baking sheet in plastic wrap and place the sheet in the freezer for three hours.
Step 12

Remove from cookie sheets into zipped sandwich bags making sure as much air as possible is removed. Place back in freezer (will last up to a month).
Step 13

When ready to eat, just take however many you want out. Microwave them for 3 minutes or until heated all the way through. Or, bake them for 10 minutes in a 350 F oven or until heated through.
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