Make Ahead Twice Baked Potatoes
Elevate your comfort food game with these Make Ahead Twice Baked Potatoes—a creamy, cheesy, and utterly satisfying side dish perfect for any occasion! Featuring fluffy russet potatoes baked to perfection and stuffed with a luscious blend of sour cream, butter, cheddar cheese, and crispy bacon, these potatoes are the ultimate crowd-pleaser. The added convenience of preparing them up to two days in advance makes them an ideal choice for busy weeknight dinners, family gatherings, or holiday feasts. Simply bake, mash, stuff, and refrigerate until you're ready to reheat and serve! Topped with golden melted cheese and a sprinkle of green onions, these twice-baked delights bring irresistible flavor and texture to your table.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 0.25 cup whole milk
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons green onions, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Rub each potato with olive oil and prick them several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool for 10-15 minutes, until they are safe to handle.
Slice the top third off each potato lengthwise and carefully scoop out the flesh, leaving a 1/4-inch shell to hold its shape. Transfer the scooped-out potato flesh to a large mixing bowl.
To the potato flesh, add the butter, sour cream, milk, salt, and pepper. Mash everything together until smooth and creamy.
Fold in 3/4 cup of shredded cheddar cheese, the crumbled bacon (reserve a small amount for garnish if desired), and 1 tablespoon of chopped green onions.
Spoon the potato mixture back into the hollowed-out potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.
If making ahead, stop here and store the potatoes tightly covered in the refrigerator for up to 2 days.
To finish, preheat the oven to 375°F (190°C). Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the potatoes.
Bake the stuffed potatoes for 20-25 minutes (or 30 minutes if refrigerated), until heated through and the cheese is melted and bubbly.
Garnish with reserved bacon and the remaining green onions before serving. Enjoy!
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 337 mg | 26% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
