Twice-Baked Potatoes

These Twice-Baked Potatoes are great as a main or side dish. This is comfort food at its best! Also, this is a great freezer meal to freeze and eat at a later time!

The only thing I can think to say about the past few weeks is UGH. That tiny word sums everything up perfectly. The depths of winter have officially tried to sink me. The winter funk has arrived, heavier than ever before. As always when a funk comes, I ditch the healthy food and say hello to comfort. I made these Twice-Baked Potatoes yesterday morning and they embodied comfort. They were incredible! I believe this was my first-ever attempt at Twice-Baked Potatoes and it definitely will not be the last.

This is a great recipe for freezing! After you stuff the potato "boats" with the delicious potatoey, creamy mixture, wrap each boat tightly in foil. Place the wrapped potatoes in resealable freezer bags and place them in the freezer for up to three months. When you're ready to eat them, let them thaw completely (preferably in the fridge overnight) and bake at 350 degrees for 20-25 minutes (or until heated through) and add toppings as desired! So easy peasy!

Enjoy the potatoes and your (hopefully funkless) week!

Check out my Cheesy Scalloped Potatoes for more potatoey comfort!

Twice-Baked Potatoes

Great as a side or main dish. So delicious and comforting!

Contributed by Megan Porta from

Published Jan 17, 2017

Serves: 8

Total time: 1 hr, 30 min



  • 4 Russet potatoes
  • 1/2 cup milk
  • 8-oz. container sour cream
  • 1/4 cup butter, softened
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon seasoned salt
  • 8 slices bacon, cooked and chopped
  • 1/2 cup shredded cheese, for topping
  • Sour cream and chopped chives, for topping
  1. Preheat oven to 350 degrees F. Using a fork, poke holes in potatoes. Place on a baking sheet and bake in the preheated oven for 1 hour. Cut potatoes in half lengthwise and scoop out potato flesh with a spoon, leaving 1/2-inch rim to create a boat.
  2. Add the potato flesh to a mixing bowl and add milk, sour cream, butter, 1/2 cup cheese and seasoned salt. Using a stand or hand-held mixer, beat on medium speed until creamy. Stir in bacon. Divide the mixture between the potato boats and place on baking sheet.
  3. Top potatoes with shredded cheese and bake for an additional 15 minutes. Top with sour cream and chives and serve hot!