Make-Ahead Twice Baked Potatoes

Photo of three twice baked potatoes garnished with sour cream, chives, and crushed red pepper flakes.

Make-Ahead Twice Baked Potatoes

Make Ahead Twice Baked Potatoes are always a welcome addition to the dinner table. With crispy skin and a creamy, cheesy interior, this easy side is crave-worthy and surprisingly simple to make. Simply bake, scoop, mix, and then bake again for a no-fuss, family-friendly dish that can be prepped in advance for holidays and busy weeknights.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 280kcal

Author Wendy Polisi

Ingredients

4 russet potatoes 10 to 12 ounces each
1 cup sour cream
¼ cup unsalted butter softened
2 green onions sliced thin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 ½ cups shredded cheddar cheese divided

Instructions

Preheat the oven to 400°F
Scrub the potatoes. Pierce thme with a fork 6 times. Place in the oven directly on the rack and cook for 70 minutes, or until tender.
Remove from the oven, and let sit for about 10 minutes, until cool enough to handle.
Halve the potatoes lengthwise. Scoop the flesh out of the halves into a large mixing bowl, leaving ¼-inch shell.
Mash the potatoes in the bowl of a stand mixer or with a potato masher. Stir in the sour cream, butter, green onions, salt and pepper until smooth. Stir in 1 cup of the cheese.
Spoon the mixture into the potato shells.
Make Ahead: Arrange the stuffed potatoes in an airtight container, placing parchment paper between layers as necessary. They can be kept in the fridge for up to a day. To bake, allow the stuffed potatoes to sit at room temperature for 30 minutes .
Arrange the potato halves on a parchment-lined baking sheet. Sprinkle with the remaining ½ cup of cheese. Cook for 30 minutes. Sprinkle with additional scallions or chives if desired and serve warm.

Notes

Storing

You can make these potatoes up to a day ahead of time and keep them in the fridge in a sealed container or covered with plastic wrap.

Leftovers can be kept in the refrigerator for up to four days.

You can store leftovers in the freezer for up to three months. Thaw in the refrigerator overnight, and then heat in the microwave or in the oven covered with foil.

Nutrition