How To Store And Reheat Leftovers
Now, I will be shocked if you have leftovers. My family almost always eats the whole pan and fights over who gets the last one. However, if you do find yourself with leftovers, you can save them. Put them in an airtight container and store in the fridge for up to three days. Make sure the potatoes are completely cooled before you store them, otherwise the condensation will gather on the inside of the container and make them soggy. To reheat, you can put it in the microwave for 1-2 minutes or broil in the oven until cheese is melted. The microwave method is quick, but it wont have quite the same consistency. The oven method takes longer, but gives you a better consistency, especially on the skins.
What Kind Of Potatoes Should I Use
A good Idaho Russet potato is best for this recipe. Russet potatoes are great because of their fluffy interior and sturdy skin. One half of a Russet potato is also a good portion size for each person, especially if you use large russet potatoes. You can ensure that the insides stay fluffy by mixing in the sour cream and cheese when the potatoes are still hot. If you mix them in cold the mixture will turn out very gummy. You can also use a hand mixer instead of a potato masher for maximum fluffiness. If you love potatoes as much as we do, be sure to check out our other Potato Recipes.
Can You Make Twice Baked Potatoes Ahead Of Time
Yes! Twice Baked Potatoes taste just as good or better if prepared ahead of time. Reheating the potatoes is a great option for busy weeknights, meal prep or entertaining, or holidays like Thanksgiving and Christmas!
All you have to do is pull the potatoes out of the fridge, top with cheese and bake for the second time for a quick and easy side any night of the week!
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What Are Twice Baked Potatoes
Twice Baked Potatoes are potatoes that are baked twice at different stages. First, the potatoes are baked until tender. Next, they are sliced in half and the soft insides scooped out, leaving a hollow potato skin shell.
The fluffy inside potato pulp is then mixed with fillings such as butter, milk, sour cream, and cheese to virtually create thick mashed potatoes.
This potato mixture is then scooped back into the potato shell, and topped with more cheese and baked for the second time earning the name, twice bake potatoes!
The Absolute Best Ever Twice Baked Potatoes
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Nothing beats a good recipe for twice baked potatoes and this is one of the best. My family can’t stop devouring these as soon as they come out of the oven. Serve these potatoes with my Red Wine and Bacon Braised Beef Short Ribs. my lemon grilled salmon or my mushroom chuck roast recipe! These are the perfect side dish.
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How Long Can Twice Baked Potatoes Be Refrigerated
Twice Baked Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil. Properly stored Twice Bake Potatoes will keep in the refrigerator for about five days.
If you think you arent going to eat your potatoes by then, you can freeze them instead.
How To Reheat Twice Baked Potatoes
These potatoes reheat wonderfully. I love to send them with my husband to work the next day after having them for dinner. You have 2 reheating options:
Reheat in the Oven
Reheat in the Microwave
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Twice Baked Potato Toppings
This Twice Baked Potato Recipe creates a playground for toppings. Ive kept it traditional with the popular favorites of cheese, bacon and green onions and sour cream, but the possibilities are endless!
You can even create a topping bar so everyone can pile their Twice Bake Potatoes with their favorites. Here are just a few topping ideas:
- Cheeses: nacho cheese, blue cheese, feta, sharp cheddar, mozzarella, Monterrey
- Dressings: Ranch, Blue Cheese, Thousand Island, Cilantro Lime, Tomatillo Avocado Ranch
Easy Oven Baked Twice Baked Potatoes
December 17, 2013 by Stephanie Manley, Last Updated September 21, 2018
Twice Baked Potatoes are what I like to make when I want to serve a dinner that is a little fancy. Are these hard to make, no. Do they look pretty, and make everything think you are the perfect host, yes.When I was growing up when my Mom was serving up a fancy meal these might come out. I think that twice baked potatoes are a wonderful way to say I care enough to make your dining experience special, so I am going to take care of preparing your potato like you might on your own. What makes a twice baked potato unique? If you enjoy a baked potato, you will love this, it is like a baked potato, but everything is there inside of the potato, and it is even broiled to make a lovely cheese crust on top.
This recipe is a very flexible recipe, meaning you really can add whatever you like to this, my go to is butter, sour cream, scallions, bacon, and cheddar cheese. I have also made this with some left over smoked Gouda, and sour cream with great results. I would love to try these with a little left over brie and some grilled onions.
You can make these ahead of time, and serve them up when you have a nice meal. You will have to heat them in a 350 degree oven until warm, this may take 8 to 10 minutes, then top with some additional cheese, turn your oven onto broil and broil until the cheese begins to brown.
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Easy Twice Baked Potatoes With Cheddar And Chives
Crispy on the outside, light and fluffy on the inside.Easy Twice Baked Potatoes are super simple to make and a great prep ahead side dish for every occasion. Loaded with cheddar cheese and chives, this simple recipe turns the humble potato into something hearty and comforting.
Theres something so amazingly magical about potatoes.a seemingly humble root can become something completely splendid with just a little time and, almost, no effort. Baked for a long period of time and youre rewarded with a fluffy, starchy interior thats so oddly comforting.yet so simple. Stir in a bit of butter, a sprinkle of salt, a dollop of sour cream and you have the heartiest of side dishes that I, personally, cant stop shoveling into my mouth.
Add a bit more time to your preparation and you can have something cheesy, creamy.addicting..these Easy Twice Baked Potatoes with Cheddar and Chives are exactly that. Once described to me as single serve Twice Baked Potato Casseroles, these simple baked potatoes are basicallycheesy mashed potatoes in a crispy baked potato skin shell.
What Potatoes To Use
I am a huge fan of the russet potato for making Twice Baked Potatoes because they have the best skin for creating a crusty shell perfect for filling. They also have the best flesh for fluffy potato stuffing.
My other favorite is the Yukon Gold but if you can get your hands on the russet.it really is the best for making this fantastic side dish. I use them to make these mashed potatoes, too, and theyre perfect every time.
These easy baked potatoes are my favorite way to get ahead when planning my holiday meals. Sometimes I make them with cream cheese instead of the sour cream, its entirely up to you how you want to make them. We also like to load them up with bacon!
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Why Youll Love This Homemade Twice Baked Potatoes Recipe:
- ULTRA CREAMY: This twice baked potato filling is made with cheese, sour cream, and buttermilk. 3 power ingredients for the creamiest twice baked potatoes!
- A LITTLE FANCY: These seem a little fancier than classic baked potatoes. Each crispy skin is filled with mashed potatoes overflowing out of the shell all covered with more shredded cheese and toppings. A baked potato upgrade, if you ask me!
- FAVORITE TOPPINGS: Customize these twice baked potatoes with your favorite baked potato toppings! I love setting up a twice baked potato bar with a bunch of toppings and letting guests build their own epic twice baked potato. So fun!
Recipe Notes And Helpful Tips
- Russet potatoes work best for this recipe.
- Take the time to dry the potatoes after washing, prick 2-3 times with a fork, rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness.
- Resist the urge to wrap the potatoes in aluminum foil. Just place them on a baking sheet and pop in the oven.
- For added crispiness place the empty potato shells back in the oven while you gather the ingredients for the stuffed potato mixture.
- Use good quality cheese. It really does make a difference. Experiment with switching the cheeses up. Some of my favorites are Gruyere, Gouda, Fontina and Muenster.
- Keep a close eye on the stuffed potatoes when they are placed back in the oven. If left in too long a lot of the potato mixture will cook over the side.
- Top the potatoes however you like although my favorites are crumbled bacon and sliced green onions.
- Use finely grated cheese as it melts faster and gives a much better appearance when melted on the tops of the potatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power.
- Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees or the microwave at 50% power.
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Best Ever Twice Baked Potatoes
These Vegetarian Twice Baked Potatoes are worth every minute you are about to spend on them! They are so, so good creamy, warm, and comforting. And they are really easy to make, its just the time it takes to bake them that makes it feel time consuming. This is a perfect recipe for the weekend, when you have the extra time to start them before dinner. Or, you can make a huge batch and put them in the freezer to have a week night dinner ready quickly!
I like the warmth of these potatoes, especially on a cool Fall night. If you like warm and cozy, too, then you might also like a fresh out of the oven Easy Garlic Knot or a cup of this Hot Cocoa with a Baked Apple Cider Donut!
The Best Twice Baked Potatoes Ever
I think my wife makes the best twice baked potatoes I’ve ever tasted. She keeps them simple but rich with butter, cream and her special ingredient, sour cream. If you can stick with just ½ a potato, the calories aren’t too bad but that’s almost impossible.
If we’re having a big dinner party or going to someone else’s home and asked to bring a dish, my wife will make a bunch of these twice baked potatoes early in the day and reheat them in the oven at the party. They are easy to prepare and a huge hit.
You’ll see them served with many of my recipes especially on holidays and birthdays.
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Lets Make Twice Baked Potatoes
- Start with russet potatoes. Rub with olive oil and salt and bake until tender.
- Let potatoes cool until you can handle them with ease. Cut potatoes in half lengthwise and scoop out the flesh leaving a 1/4 inch shell.
- Combine potato flesh with cream cheese, sour cream, butter and cheese.
- Fold in bacon and green onions. Season with salt and pepper.
- Scoop the filling into the potato shells.
- Top with remaining shredded cheese.
- Bake and serve!
- kosher salt
- cream cheese twice baked potatoes with cream cheese results in an ultra creamy filling
- sour cream if you want to make the twice baked potatoes without sour cream, just add in an extra 4 oz of cream cheese)
- butter
- shredded cheddar cheese
- green onions
- bacon
- salt and pepper to taste
What Are The Best Potatoes For Baking
The best potatoes for baking are ones with a high starch content and a low moisture content. Choose either russets or Idaho potatoes.
Rinse the potatoes with water, place them on a wire rack on a sheet pan, and sprinkle them with kosher salt on both sides.
Bake the potatoes at 450F for 45-55 minutes, until tender.
Remove the potatoes from the oven and cut them in half. Use tongs or oven mitts to hold the hot potaotes.
Allow the potatoes to cool slightly and then scoop out the insides leaving the skins intact. A metal ice cream scoop is the perfect tool for this step!
Mash the potatoes in a bowl and then add the milk, melted butter, sour cream, one cup of shredded cheddar cheese, and 1/3 cup of bacon bits. Stir to combine.
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Twice Baked Potatoes Frequently Asked Questions
Why are my twice baked potatoes gummy?
They are gummy because they were either over baked, under baked, or wrapped while baking. To make fluffy twice baked potatoes, you need to start by baking the potatoes perfectly the first time because when you return them to the oven for the second time it is only for 10-13 minutes.
What pairs well with twice baked potatoes?
They go well with a main dish such as steak, chicken, pork, or pot roast. Add a green salad, oven roasted veggies, and a dinner roll to complete the meal.
How do you reheat twice baked potatoes?
To reheat twice baked potatoes, preheat the oven to 350F. Place the potatoes on a wire rack on a baking sheet. Bake for 20-25 minutes until heated through.
Freezing Leftover Potato Casserole
-This potato casserole is perfect for freezing as the butter, sour cream, and whole milk help hold up the consistency. If the potatoes are a little watery when reheated, adding some additional butter or sour cream will help mitigate this.
- Method #1:Freeze portion sizes in foil packets and place in a Ziploc freezer bag.
- Method #2: Use a measuring cup to scoop portion sizes onto a plate and put the entire plate in the freezer for 1-2 hours. Stack the frozen potatoes on top of one another in a freezer bag.
Its best to use the potatoes within three months of freezing.
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How To Make Them
Making the best Twice Baked Potatoes is so totally easy with just a few simple steps. Theyre easy too prep ahead and bake just before serving or you can make them completely in advance then just reheat right before serving.
How Long To Bake Them
Depending on the size of your potatoes, Twice Baked Potatoes can take anywhere from 60 to 90 minutes. The longest period of the baking time comes with the first bake of the potatoes which can range between 45 minutes to an hour.
Once the potatoes are baked the first time, the second back should only take approximately 30 minutes since youre just warming them through and melting any cheese that has been added to the mixture.
The beauty of the twice baked mashed potato is you can actually bake the potatoes in advance and prep them ahead, making the final process come together quickly and easily.
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The Best Twice Baked Potatoes
I was craving stuffed potatoes with my marinated steak the other day, when it was plus 30 Celcius. Anyways, as usual, I decided to make my own variation. These were born from the simple fact that I am on a cream cheese kick lately, wraps with cream cheese, crackers with cream cheese, cream cheese on top of cream cheese with a side of cream cheese..you get the point. So I had to have cream cheese in them instead of the usual sour cream. And we all know my love affair with bacon. And cheese. And green onions.
These were just bound to be good with ingredients like that. And they areoh.are they ever, in fact the absolute best ever! In my humble opinion, of course.