Make Ahead Twice Baked Potatoes Recipe
The best make ahead twice baked potatoes are here! Tender stuffed potatoes with bacon, cheese and sour cream are the perfect appetizer made in your oven or air fryer.
Servings: 4
Equipment
- 1 baking sheet
Ingredients
Instructions
- Put foil on a baking sheet and preheat oven to 400 degrees F.
- Wash and dry potatoes, poke several holes all around each one with a fork.
- Generously coat potatoes with olive oil, sprinkle with salt, and place on baking sheet.
- Bake for 50-60 minutes or until tender in the very center of each one.
- Allow them to cool enough so you can handle them. Then cut each one in half lengthwise.
- ** If you want to make ahead and prepare later scoop out insides leaving 1/2" in tact along the outsides so they don't fall apart. Slide these cooled skins in a bag, suck air out and store in fridge. Put potato insides in another freezer bag, suck air out and store separately in fridge. When ready to prep take both bags out and sit for 30 minutes on counter. Then proceed to next steps as you would if they were fresh.
- Scoop out the center leaving 1/2" thick walls and the skins in tact. Put halves on baking sheet.
- Turn down oven to 350 degrees.
- In a mixing bowl add the scooped out potato insides, softened butter, salt, pepper, 1/2 c. sour cream or softened cream cheese. Mix until well combined.
- Add half the cheese and bacon and mix gently in. Now fill the skins with this mixture until there is no more left. Top with remaining cheese and bacon.
- Bake for approx. 15-18 minutes or until cheese has melted.
- Can put some sour cream in a pastry bag or freezer bag. Cut off tip and squeeze on top in the shape of football lacing for fun. Top with chives.
Video
Nutrition
Calories: 816kcal | Carbohydrates: 41g | Protein: 18g | Fat: 66g | Saturated Fat: 32g | Cholesterol: 142mg | Sodium: 1153mg | Potassium: 1065mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1345IU | Vitamin C: 13.4mg | Calcium: 286mg | Iron: 2.3mg