I love potatoes! I’ve probably consumed approximately 2.7 million in my life. I never get sick of potatoes, and there are so many delicious ways to prepare them. Twice baked potatoes happen to be a top 3 potato dish for me. Crispy shells, with a warm, buttery, cheesy and bacony filling. I mean how can you go wrong? They’re easy to make and perfect for a crowd. You can even make them ahead of time and freeze. I love a good make ahead freezer food. Twice Baked Potatoes go with just about everything.
Below is my favorite filling combination, but add in what you like. There’s really no wrong way to make one 🙂
Rub canola oil over the washed potatoes and bake on a sheet pan at 400 degrees for 1 hour. Let cool enough to handle without burning your fingers!
Cut potatoes in half like so.
Scoop out the potato with a spoon and place in a large mixing bowl. Be sure to not scoop out too much and tear the shell.
Place shells back on the sheet pan.
Add butter to the scooped out potatoes.
Then, add sour cream, milk, seasoned salt and pepper.
Next, my personal favorite bacon and cheese! Mix it all together and generously fill the shells.
Top with a little more cheese. There can never be too much cheese 🙂
NOTE: You can EASILY freeze the potatoes at this stage. Wrap each shell individually in aluminum foil.
Then, just simply pop in a zip-top bag. You can store these in the freezer for up to 3 months. Just thaw in the fridge overnight before you bake them off.
Now we’re ready for the second bake. Bake for 15-20 min until the potatoes are warmed through and the cheese is nice and melted.
That’s all there is to it! Now go make some potatoes 🙂
- 8 russet potatoes, washed
- 3 tablespoons canola oil
- 2 sticks salted butter (16 Tablespoons)
- 1 cup sour cream
- ½ cup whole milk
- 2 teaspoons seasoned salt
- ½ teaspoon freshly ground black pepper
- 1 cup Cheddar cheese, plus more for topping
- 1 cup bacon bits (store-bought or fry up some of your own)
- Preheat the oven to 400 degrees F.
- Rub canola oil over the washed potatoes. Bake on a sheet pan for 1 hour. Let cool enough to handle without burning your fingers! Turn heat down to 350 degrees.
- Cut potatoes in half lengthwise. Scoop out the potato with a spoon and place in a large mixing bowl. Be sure to not scoop out too much and tear the shell.
- Place shells back on the sheet pan.
- Cut the butter into chunks so it easily melts. Place in the bowl with the potato and add sour cream, milk, seasoned salt, pepper, cheese (set some aside for topping) and bacon bits. Mix everything together, mashing the potatoes.
- Generously fill the shells and top with a little more cheese.
- Bake for 15-20 minutes until the cheese is nice and melted and the potatoes are warmed through.
I’m sharing these with my friends over at our weekly Fiesta Friday Party co-hosted by Antonia @ Zoale and Sandhya @ Indfused.