Real Recipes From Real Home Cooks ®

twice-baked potatoes, make ahead

(5 ratings)
Blue Ribbon Recipe by
michelle 'FLAME' kelley
baltic, CT

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.

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 @kitchencrew
(5 ratings)
yield 24 serving(s)
prep time 2 Hr
cook time 2 Hr
method Bake

Ingredients For twice-baked potatoes, make ahead

  • 16 lg
    baking potatoes, washed well
  • 2
    baking pans, sided cookie sheet works well
  • 8 oz
    sour cream
  • 1/2 c
  • 1/2 c
  • 2 Tbsp
    minced garlic
  • 1/4 c
    minced fresh onion
  • 1/2 c
    shredded colby jack cheese
  • 1/8 tsp
  • 1/8 tsp
  • 1/8 tsp
  • 1 Tbsp
    bacon bits
  • 1 c
    shredded mozzarella cheese
  • 1/4 c
  • 1/2 c
    dry potato flakes

How To Make twice-baked potatoes, make ahead

  • Scrubbing potatoes.
    Preheat oven to 400. Wash and scrub each potato completely but being careful as to not scrub off the peel.
  • Poking holes in the potatoes.
    Start by poking holes in each potato all the way around and placing them on the baking sheet.
  • Bake the potatoes.
    Let bake for two hours or until completely cooked through.
  • Testing to see if the potatoes are cooked.
    Test by skewer or toothpick easily inserted into each potato completely through the center. Any resistance and the potato is not cooked enough.
  • Baked potatoes cooling on a wire rack.
    Once cooked, place potatoes on a wire rack to cool until you can hold them in your hand.
  • Potatoes cut in half and scooping out the centers.
    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.
  • Salt sprinkled over the potato skins and baking in the oven.
    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.
  • Ingredients for potato filling in a bowl.
    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.
  • Mixing until the right consistency.
    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.
  • Skins filled with potato mixture and sprinkled with cheese.
    Once well mixed, fill each skin with the mashed potatoes. Cover with a little pepper and mozzarella cheese. Place back on cookie sheet.
  • Baking sheet wrapped in plastic wrap to freeze.
    Once all skins are filled, wrap the baking sheet in plastic wrap and place the sheet in the freezer for three hours.
  • Frozen potatoes placed in plastic bags.
    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).
  • A platter of Twice-Baked Potatoes, Make Ahead.
    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.