Twice Baked Potatoes

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Twice Baked Potatoes

Prep Time30 mins
Cook Time1 hr 30 mins
Course: Side Dish
Diet: Gluten Free
Keyword: comfort foods
Main Protein: Bacon, Pork
Cooking Method: Oven
Servings: 8
Calories: 199kcal


  • 4 Russet potatoes
  • 4 Tbsp. butter melted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 1 Tbsp. chives fresh
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. dill
  • pinch cayenne pepper
  • 3/4 cup cheddar cheese shredded, more for topping
  • 2 green onion sliced
  • 3 slices bacon cooked, crumbled
  • 1 large (gallon) freezer bag or reusable silicone bag
  • aluminum foil


Assembly Instructions:

  • Scrub the potatoes with the skins on and dry well.
  • Poke potatoes with a fork.
  • Brush with olive oil and sprinkle with salt and pepper on both sides.
  • Bake in a 400° oven for 45-65 minutes (depending on the size of the potatoes) on a foil lined cookie sheet.
  • Allow to cool for 12-15 minutes.
  • Slice in half lengthwise.
  • Scoop out the inside of the potato halves, leaving a tiny rim.
  • Put emptier shells back on baking tray and bake for an additional 10 minutes.
  • Meanwhile, in a medium bowl, mash the potatoes together with the sour cream, butter, whipping cream, and seasonings.
  • Stir in the chives, green onion, bacon, and shredded cheese.
  • Spoon the filling back into the potato shells. Allow to cool.
  • Place the tray of stuffed potatoes in the freezer.
  • Once frozen, transfer to a large resealable freezer bag. Remove the air, seal, and freeze.

Cooking Instructions:

  • Thaw.
  • If desired, top with additional shredded cheese.
  • Bake at 400° for 15-20 minutes.


Variations for the filling (in place of the chives, green onions, bacon, and cheese):
Buffalo Chicken: use shredded chicken, Frank's Red Hot sauce, and crumbled blue cheese
Broccoli Cheddar: use cooked broccoli or broccoli in tiny florets and shredded cheddar cheese
Tex Mex: use drained corn, drained black beans, taco seasoning, salsa, and shredded cheddar or tex mex cheese (reduce the amount of whipping cream due to the salsa)


Calories: 199kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 270mg | Potassium: 507mg | Fiber: 2g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 1mg