Make Ahead Twice Baked Potatoes Recipe- Freezer Friendly!
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A drool-worthy side dish, these make ahead Twice Baked Potatoes are SO good! Make a lot and freeze some for another day (instructions included for freezing below!)
Make this delicious twice baked potato recipe ahead! Freeze them, and simply bake in the oven any time you need a terrific side dish!
Check out my Greek Lemon Potatoes or my Smashed Potatoes, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Every time we go to a steak house, I ALWAYS want a baked potato on the side, and even better if it’s the twice-baked kind. For me it is the ultimate comfort food and I just can’t resist!
At home I serve these potatoes with baked chicken, steak, pork chops, or whatever we’re having that night. When you make them and freeze them – they are an easy dinner side that takes no time at all.
To make this recipe, we bake the potatoes, scoop out the centers, mash and add the good stuff like bacon, cheese and onions, then stuff each potato skin with the mixture. Top with cheese and bake until done!
Serve these potatoes as a delicious side dish or a meal on their own.
The Best Twice Baked Potatoes
The best ones are yours! This is a great recipe to adapt to your tastes. Switch things up and use cooked sausage , spinach, mushrooms, steamed broccoli, pulled pork, sun dried tomatoes, black beans, corn. The sky is the limit!
Do you love potato sides? You should check out my Lyonnaise Potatoes too!
Why you’ll love this recipe:
- You can make a lot or a little – but if you make a lot, they are freezable!
- Budget-friendly. This recipe won’t break the bank.
- Quick to make Aside from baking the potatoes (you could use an instant pot, bake them in the oven or use the microwave), these are super fast to make.
- Make ahead. Meal prepping is my jam! The more time you have to focus on other things, the better, right?
Frequently Asked Questions
I prefer Russet potatoes, sometimes sold as u0022baking potatoesu0022. Russets are big, and hold up well to being baked twice!
Yup, you sure can. I make these and reheat them all the time.
Absolutely. Wrap them tightly before baking and freeze in a zip lock freezer bag. Remove from freezer, unwrap and bake (no need to thaw). Having these potatoes in the freezer is like a secret weapon!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Large baking potatoes. I prefer Russet or Yukon gold potatoes.
- Milk. I use whole milk, or 2%. Milk helps to create a smooth and creamy texture for the potato mixture. You can substitute with sour cream, greek yogurt, cream or half-and-half for a richer flavor.
- Butter. Margarine or a dairy-free butter substitute can be used if needed.
- Cheddar cheese. Provides a gooey, cheesy topping. You can use any type of shredded cheese you prefer, such as mozzarella, Swiss, or Monterey Jack.
- Bacon. Turkey bacon or vegetarian bacon can be used as alternatives. You can also use packaged bacon bits if you prefer.
- Green onions. You can substitute with chives or omit if you prefer.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Knife
- Baking sheet (or microwave to cook the potatoes)
- Large mixing bowl for mashing and mixing the filling.
- Potato masher.
How to make Twice Baked Potatoes
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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Prepare the potatoes
Wash and dry the potatoes: Scrub thoroughly to remove dirt. Pat dry. Prick each potato several times with a fork.
Cook the potatoes in the microwave or oven
Use the baked potato setting on your microwave (6-7 minutes) to cook them. Alternatively, preheat the oven and bake potatoes at 400 °F for 45 minutes, or until the potatoes are fork tender. Allow to cool.
Scoop out the insides and mash
When cool enough to handle, slice the potatoes in half lengthwise.
Scoop out the cooked potato flesh, leaving the skins and a thin layer of potato around the edges.
Add the scooped out potato to a large bowl. Mash with a potato masher and add butter and milk. Season with salt and pepper to taste (you can use a hand mixer if you’d like).
Mix in the goodies
Fold in the bacon, cheddar cheese, and green onions.
Stuff the potatoes
Scoop the mashed potato filling back into the potato shells and add the remaining cheddar cheese on top of each potato.
Bake
Place each stuffed potato on a baking sheet and bake about 15 minutes or until the cheese is melted and the potatoes are heated through.
Serve
Sprinkle with extra green onions (or fresh parsley) and bacon. Serve with sour cream.
Kylee’s Notes
Substitutions/Additions
Use turkey bacon or store bought cooked bacon crumbles.
Add some garlic powder to the mixture when mashing – it’s delish!
Add sour cream, butter AND milk to the mash – for a tangier flavor.
Storing Leftover Twice-Baked Potatoes
Cool the leftover twice baked potatoes completely then store in an airtight container in the refrigerator for up to 5 days.
Reheating the potatoes
Reheat in the oven or microwave until the potato is warmed through.
Freezing instructions
Simply make the potatoes to the point where you’d pop them in the oven for their second bake. Instead, wrap tightly in plastic wrap and store in the freezer in a freezer-safe bag.
To use, unwrap and bake as directed – add about 10 minutes of extra baking time if fully frozen. No need to thaw.
More delicious recipes:
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! Done!
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
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Twice Baked Potatoes
Ingredients
- 5 large potatoes
- ¼ cup butter softened
- ¼ cup milk
- 1 cup cheddar cheese shredded
- 6 slices bacon cooked & crumbled
- ½ cup green onions chopped
Instructions
Get prepped
- Scrub the potatoes thoroughly to remove dirt. Pat dry. Piece 5 large potatoes with a fork.
Cook the potatoes in the microwave or oven
- Use the baked potato setting on your microwave (6-7 minutes) to cook them. Alternatively, preheat the oven to 400°F, and bake 45 minutes, until the potatoes are tender. Allow to cool.
Scoop out the insides and mash
- When cool enough to handle, slice the potatoes in half lengthwise.
- Scoop out the cooked potato flesh, leaving the skins and a thin layer of potato around the edges.
- Add the scooped-out potato to a large bowl. Mash the potato with ¼ cup butter and ¼ cup milk. Season with salt and pepper to taste (you can use a hand mixer if you'd like).
Mix in the goodies
- Fold in the 6 slices bacon (cooked and crumbled), 1 cup cheddar cheese, and ½ cup green onions.
Stuff the potatoes
- Scoop the mashed potato filling back into the potato shells and top with the remaining cheese
Bake
- Place each stuffed potato on a baking sheet and bake about 15 minutes or until the cheese is melted and the potatoes are heated through.
Serve
- Sprinkle with extra green onions (or fresh parsley) and bacon. Serve with sour cream.
Notes
Additions and substitutions
- Use turkey bacon or store bought cooked bacon crumbles.
- Add some garlic powder to the mixture when mashing – it’s delish!
- Add sour cream, butter AND milk to the mash – for a tangier approach
What kind of potatoes to use?
I prefer Russet potatoes, sometimes sold as “baking potatoes”. Russets are big, and hold up well to being baked twice!How to Freeze Twice Baked Potatoes
Simply make the potatoes to the point where you’d pop them in the oven for their second bake. Instead, wrap tightly in plastic wrap and store in the freezer in a freezer-safe bag. To use, unwrap and bake as directed – add about 10 minutes of extra baking time if fully frozen. No need to thaw.Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I Love ❤️ your recipes 😋 You make it so easy and always have substitutions that you can use! Thanks again for sharing!!!
I stumbled across your website today while searching for make-a-head recipes for my husband’s lunches (who’s a professional chef) whom I never like to let down with my cooking. Kylee, I have to say, this site became an instant bookmark on my phone and tablet- I fell in love instantly! It’s got all the heart of a foodie tummy, without the food snob elitist mentality. (; Love and light to you and yours, lady!
Catrina, this is quite possibly THE nicest comment I’ve ever had on my site. Thank you so much for taking the time to leave me a message!