Twice Baked Potatoes Three Ways-
Print Recipe
5 from 3 votes

Twice Baked Potatoes Three Ways

Twice Baked Potatoes are the ultimate make-ahead side dish and a delicious indulgence with creamy butter, tangy sour cream, cheddar cheese and savory bacon.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Lunch, Main Dish, Side Dish
Cuisine: American, Southern
Keyword: twice baked potato recipes, potato recipes
Servings: 8 servings
Calories: 218kcal
Author: Sharon Rigsby

Ingredients

Twice Baked Potatoes

  • 8 large Russet baking potatoes
  • 8 slices of bacon cooked and crumbled
  • 1/2 cup unsalted butter softened
  • 1 cup sour cream
  • 1-2 Tbsp heavy cream half and half, or milk
  • 2 cups shredded sharp Cheddar cheese
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper

Broccoli Stuffed Twice Baked Potatoes, add

  • 2 cups fresh or frozen broccoli florets cut up into bite size pieces

Buffalo Chicken Twice Baked Potatoes, add

  • 2 cups cooked chicken cut up into bite size pieces
  • 2 Tbsp ranch or blue cheese dressing
  • 2 Tbsp buffalo sauce

Instructions

  • Preheat the oven to 375 degrees F.
  • Wash and dry the potatoes. Rub the potatoes all over with a little olive oil or vegetable oil. Lightl sprinkle the potatoes on all sides with salt and pepper. Prick the potatoes in a few places with the tines of a fork and place on a baking sheet. Bake for 1-1/2 hours or until the potatoes are soft when squeezed.
  • Let cool just until you can handle them, do not let them cook completely.
  • Place the butter, sour cream, 1 Tbsp of heavy cream, half and half or milk, salt, and pepper in a large bowl.
  • When the potatoes are cool enough to handle, cut the top off of each potato and carefully scoop out the pulp leaving about a 1/4 inch shell. Place the pulp in the bowl with the butter and sour cream mixture. Use a potato masher or fork to mash the potato mixture until it is fairly smooth and everything is well combined. If the mixture looks dry, add an additional tablespoon of heavy cream, half and half or milk. Add the cheese and bacon bits and stir to combine.
  • Mound the potato mixture back into the potato shells.
  • If you are not going to serve the potatoes immediately, freeze in a single layer in the freezer. When frozen, place in a zip-lock freezer bag and return to the freezer. When ready to use, defrost in the refrigerator or the microwave until no longer frozen and follow the directions below for baking.
  • When you are ready to serve the Twice Baked Potatoes, preheat the oven to 350 degrees F, place the potatoes on a baking sheet and bake the potatoes for 30 minutes.

Notes

To make Broccoli Stuffed Twice Baked Potatoes, follow the directions above and add 2 cups of frozen or fresh broccoli florets to the potato mixture and bake as directed.
To make Buffalo Chicken Twice Baked Potatoes, follow the directions above and add 2 cups of cooked chicken, 2 Tbsp ranch or blue cheese dressing and 2 Tbsp buffalo sauce to the potato mixture and bake as directed.
[nutrition-label]

Nutrition

Calories: 218kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 1344mg | Potassium: 170mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 3.3mg | Calcium: 40mg | Iron: 0.2mg