Twice Baked Stuffed Potatoes

Twice Baked Stuffed Potatoes are stuffed with cheese, sour cream and bacon. They’re the perfect accompaniment to any meal.

Twice Baked Stuffed Potatoes

My family loves Twice Baked Stuffed Potatoes, well except for my son until one day he came home from school a few years ago and said that they made a great side dish in his Home Economic’s Class.  It’s not really called Home Economics any more, but I can’t remember the new name for Home Economic’s.

He began to describe to me this “new” side dish that he loved. I looked at him and said, “You mean like the twice baked potatoes I make and you refuse to eat?”

It seems the ones he made at school had BACON in them. The ones I usually make don’t.  So I’ve added bacon to my recipe and he now LOVES them. We eat them probably once a week now.  They’re the perfect accompaniment to grilled chicken or my son’s favorite Crock Pot Brisket Recipe.

How to Make Twice Baked Stuffed Potatoes

Ingredients:

• 4 baking potatoes
• 1/4 cup milk
• 3 slices of bacon, cooked and chopped
• 1/4 cup sour cream
• 1/2 cup cheddar cheese
• salt and pepper
• chopped chives, optional
  

Directions: 

How to Bake the Potatoes:

• Rub each potato with about a little vegetable oil; about 2 tbsp oil total.
• Generously sprinkle each with salt and pepper.
• Wrap them in aluminum foil and bake in a preheated 425 degree oven until a knife can go through them easily; around 30 to 40 minutes.

How to Stuff the Potatoes:

• Once the potatoes have cooled enough for you to handle them, slice them in half and scoop out most of the potato flesh being careful not to break the potatoes.
• Using a potato masher, mash the potatoes. It’s okay to still have lumps.
• Add the milk, sour cream, salt and pepper and mix until everything is combined.
• Stir in the bacon and cheddar cheese.
• Spoon the mixture into the scooped out potato shells.

How to Bake the Potatoes:

• Place the potatoes in a baking dish that’s been sprayed with non-stick cooking spray and bake in a preheated 425 degree oven for another 15 to 20 minutes or until heated through,
• Turn the broiler on for about two minutes until the cheese is bubbly.

Tips for Preparing Twice Baked Potatoes

• Don’t worry if you accidentally break the potato skin while scooping the inside of the potato out. 
• No matter how careful I am, I always end up with one or two that have broken skins.
• Once you stuff them, no one will be able to see any rips in the skin.  
• The best tool for stuffing the potatoes is a small spoon.  I’ve tried a few other kitchen tools but I always go back to a regular small spoon.

Tips for Freezing Twice Baked Potatoes

• Once the potatoes have been stuffed, place them on a baking tray that’s been lined with aluminum foil or parchment paper.
• Place the tray in the freezer to flash freeze the potatoes for about 30 minutes.
• Remove the potatoes from the tray and place in a freezer safe container or plastic bag.
• Keep the potatoes in the freezer for up to 3 months.

Tips for Baking Frozen Twice Baked Potatoes

• Take as many potatoes as you’re planning to serve out of the freezer the night or the morning that you plan to cook them.
• Let them defrost in the refrigerator until you’re ready to prepare dinner. 
• Bake as directed above. 
• To bake the frozen potatoes directly from the freezer, follow the directions listed above for baking only increase the baking time to 45 minutes or until the potatoes are hot and bubbly.  

You might also Enjoy these Side Dish Recipes: 

• Creamy Mashed Potatoes
• Roasted Asparagus
• Bacon Roasted Cheesy Potatoes
• German Creamy Cucumber Salad
• Fiesta Corn Salad

Twice Baked Stuffed Potatoes

Yield: 8 potatoes

Prep Time: 20 minutes

 Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

The perfect side dish for so many recipe. Twice Baked Potatoes are easy to make and delicious. Easy freezing tips available too!

Print

Ingredients

• 4 baking potatoes
• 1/4 cup milk
• 3 slices of bacon, cooked and chopped
• 1/4 cup sour cream
• 1/2 cup cheddar cheese
• salt and pepper
• chopped chives, optional

Instructions

How to Bake the Potatoes:

1. Rub each potato with about a little vegetable oil; about 2 tbsp oil total for all the potatoes.
2. Generously sprinkle each with salt and pepper.
3. Wrap them in aluminum foil and bake in a preheated 425 degree oven until a knife can go through them easily; around 30 to 40 minutes.

How to Stuff the Potatoes:

1. Once the potatoes have cooled enough for you to handle them, slice them in half and scoop out most of the potato flesh being careful not to break the potatoes.
2. Using a potato masher, mash the potatoes. It's okay to still have lumps.
3. Add the milk, sour cream, salt and pepper and mix until everything is combined.
4. Stir in the bacon and cheddar cheese.
5. Spoon the mixture into the scooped out potato shells.

How to Bake the Potatoes:

1. Place the potatoes in a baking dish and bake in a hot 425 degree oven for another 15 to 20 minutes or until heated through,
2. Turn the broiler on for about two minutes or until the cheese is bubbly.
   
   

Notes

Tips for Freezing Twice Baked Potatoes

• Once the potatoes have been stuffed, place them on a baking tray that's been lined with aluminum foil or parchment paper.
• Place the tray in the freezer to flash freeze the potatoes for about 30 minutes.
• Remove the potatoes from the tray and place in a freezer safe container or plastic bag.
• Keep the potatoes in the freezer for up to 3 months.

Tips for Baking Frozen Twice Baked Potatoes

• Take as many potatoes as you’re planning to serve out of the freezer the night or the morning that you plan to cook them.
• Let them defrost in the refrigerator until you're ready to prepare dinner. 
• Bake as directed above. 
• To bake the frozen potatoes directly from the freezer, follow the directions listed above for baking only increase the baking time to 45 minutes or until the potatoes are hot and bubbly.  

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 150 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 174mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 6g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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