Make Ahead Twice Baked Potatoes
These make-ahead Twice-Baked Potatoes are loaded with bacon, cream cheese, sour cream, cheddar, and chives!
Servings: 4 people
Ingredients
- 2 large russet potatoes scrubbed clean
- 2 teaspoon olive oil
- Kosher salt
- Freshly cracked black pepper
- 4 strips bacon
- 3 tablespoon butter room temperature
- ¼ cup sour cream
- 2 oz cream cheese softened
- 1 ½ cups shredded cheddar cheese divided
- 1 tablespoon finely chopped chives plus more for garnish
Instructions
- Prepare: Preheat the oven to 425 degrees and position a rack in the middle of the oven.
- 1st Bake: Use a pairing knife to carefully poke holes around the potatoes. Brush the potatoes with the olive oil and season with salt and pepper all over. Place on a baking sheet with a wire rack (a normal baking sheet is fine if you don’t have rack). Bake for 1 hour, or until the center is soft when pierced with a knife.
- Make the bacon: While the potatoes are cooking, make the bacon. On a separate sheet pan, add the bacon to a parchment or foil-lined baking sheet. Bake for 14-18 minutes, or until the bacon is crispy. Remove from the sheet pan, roughly chop, and set aside.
- Make the filling: Slice the cooked potatoes in half lengthwise. Scoop out the center filling of the potatoes, leaving about ¼ inch in tact (be careful they will be hot). Use a potato ricer or masher to mash the potatoes into a medium mixing bowl. To the bowl, add the butter, sour cream, cream cheese, ½ cup cheddar cheese, chives, bacon, and a pinch of salt and pepper. Stir to combine. Taste and adjust seasoning as desired
- Load the potatoes: Stuff each potato with the potato filling (they will be piled high and that is okay!). Top each potato with the rest of the shredded cheese. Place the potatoes on a parchment-lined sheet pan. (Stop here and see notes if prepping ahead).
- 2nd bake: Reduce the oven to 400 degrees. Bake the potatoes for 25-30 minutes, or until the cheese is melted and bubbly and the center is hot.
- Serve: Serve the potatoes and garnish with additional chopped chives, if desired.
Notes
Prep ahead:
The potatoes can be made through the stuffing process up to 2 days before. Store in an airtight container in the refrigerator. Bring to room temp while you preheat the oven and continue with the final 2 steps.
The potatoes can be made through the stuffing process up to 2 days before. Store in an airtight container in the refrigerator. Bring to room temp while you preheat the oven and continue with the final 2 steps.
