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: 

• Begin by baking your potatoes. I always rub my potatoes with oil and then generously sprinkle them with salt and pepper.
  Wrap them in aluminum foil and bake in a hot 425 degree oven until a knife can go through them easily.
• 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 but don’t go crazy trying to get all the lumps out.
• Add the milk, sour cream, salt and pepper and mix until everything is combined with the potatoes.
  Stir in the bacon and cheddar cheese.
• Spoon the mixture into the scooped out potato shells.
• Place the potatoes in a baking dish and bake in a hot 425 degree oven for another 10 to 15 minutes or until heated through and then under the broiler for just a minute or two.

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 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.

These twice baked potatoes really are EASY and DELICIOUS!

You might also Enjoy these Side Dish Recipes: 

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

Print

Twice Baked Stuffed Potatoes

Prep Time

20 mins

Cook Time

41 mins

Total Time

1 hr 1 min

 

Course: Side Dish

Cuisine: American

Keyword: Potatoes, Bacon, Cheese

Servings: 8

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

Bake the Potatoes

1. Rub the potatoes with oil and then generously sprinkle them with salt and pepper.

2. Wrap them in aluminum foil and bake in a hot 425 degree oven until a knife can go through them easily.

Prepare the Filling

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 but don't go crazy trying to get all the lumps out.
3. Add the milk, sour cream, salt and pepper and mix until everything is combined with the potatoes.
4. Stir in the bacon and cheddar cheese.

Stuff the Potatoes

1. Spoon the mixture into the scooped out potato shells.
2. Place the potatoes in a baking dish and bake in a hot 425 degree oven for another 10 to 15 minutes or until heated through and then under the broiler for just a minute or two.

Recipe Notes

Freezing Tips:

• Once the potatoes have been stuffed, place them on a baking tray that's been lined with aluminum foil. 
• 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.  

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