TWICE BAKED POTATOES

Twice Baked Potatoes

Twice Baked Potatoes are the ultimate holiday side dish and a nice variation from traditional mashed potatoes.   Crispy potato skins are loaded with creamy cheesy potatoes that’s loaded with bacon – this is one dish everyone is sure to love.   What’s great about twice baked potatoes is that it’s easily customizable.   Make these ahead of time and store in the fridge or even freeze and then cooked on the day that you plan on serving it.   This would be great to serve as part of a buffet since there are already in individual portions.  Serve additional toppings such as sour cream, extra bacon bits and scallion. 

Twice Baked Potatoes

What type of potatoes can used?

Russet or Baking potatoes work best.  The skin is thin and the inside bakes up fluffy.  The skin makes a nice sturdy shell for the hearty filling.  When you drizzle olive oil and salt on the skin before baking to make it extra crispy and delicious.

How to make this head of time.

This can be made ahead of time and kept in the fridge for up to 5 days or frozen for up to a 3 months.  First, prepare the potatoes and stuff the filling into the shells then place into a Ziploc bag and place into fridge.  

Twice Baked Potatoes

Can you freeze Twice Baked Potatoes?

  • Prepare the potatoes but stop when it’s time to place into the oven the second time.
  • Place on a baking pan and freeze for about an hour or two.
  • Place potatoes into a freezer bag and store for up to 3 months.
  • When ready to eat, thaw for 24 hours in the fridge then top with cheese and then bake in an oven preheated at 375 degrees for 20-25 minutes.

Ideas and variations

Broccoli and cheddar

Chives with cream cheese and sour cream

Buffalo chicken, blue cheese and ranch

Ham and cheddar cheese

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