Freezer Friendly Twice Baked Potatoes

This twice-baked potato recipe is perfect for a make-ahead side dish. It freezes perfectly and makes delicious, cheesy potatoes. This recipe is easy to double, or even triple so you have a freezer full of potato side dishes for weeks to come. And there are many ways to change up the toppings so you don’t have to eat them the same way twice.

Twice-baked potatoes are a great way to use up any extra cheese you may have in your fridge. The fresh herbs are a great addition and you could even change up the herbs if you don’t have chives on hand. There are a lot of variations you can make of this recipe to spice up your meals. Plus, once you’ve done the work of baking the potatoes and freezing them, dinner time is a breeze.

Side dishes like this twice-baked potato recipe are a great way to start with freezer meal cooking. Give yourself the gift of not thinking of dinner-time for days or even weeks and purchase a Freezer Meal’s 101 Club Membership today. You’ll save time and money and your freezer will be stocked with meals you can pull out anytime.

But don’t just take our word for it. Here’s what one member said about this recipe inside the club:

“The best recipe ever! It’s the best way to use up all the various cheeses in the fridge. I have frozen these for several months with great results.” – Lynnette, 5 Star Review!

Twice Baked Potatoes Recipe

Ingredients

• 4 Russet potatoes
• 4 Tbsp. butter, melted
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 Tbsp. fresh chives
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 tsp. dill
• pinch cayenne pepper
• 3/4 cup cheddar cheese shredded, more for topping
• 2 green onions, sliced
• 3 slices bacon, cooked and crumbled
• 1 large (gallon) freezer bag or reusable silicone bag
• aluminum foil

Day of cooking:

• additional shredded cheese if desired

Assembly Instructions:

• Scrub the potatoes with the skins on and dry well.
• Poke potatoes with a fork.
• Brush with olive oil and sprinkle with salt and pepper on both sides.
• Bake in a 400° oven for 45-65 minutes (depending on the size of the potatoes) on a foil-lined cookie sheet.
• Allow to cool for 12-15 minutes.
• Slice in half lengthwise.
• Scoop out the inside of the potato halves, leaving a tiny rim.
• Put emptier shells back on a baking tray and bake for an additional 10 minutes.
• Meanwhile, in a medium bowl, mash the potatoes together with the sour cream, butter, whipping cream, and seasonings.
• Stir in the chives, green onion, bacon, and shredded cheese.
• Spoon the filling back into the potato shells. Allow to cool.
• Place the tray of stuffed potatoes in the freezer.
• Once frozen, transfer to a large resealable freezer bag. Remove the air, seal, and freeze.

Cooking Instructions:

1. On the day you want to eat, take the desired amount of potatoes out of the freezer and thaw.
2. Top with additional shredded cheese if you want.
3. Bake them at 400° for 15-20 minutes.

You can see us make several variations of these Twice Baked Potatoes for the freezer in the video below.

Twice-Baked Potato Variation Ideas

These variations for fillings in the potatoes can help spice up your meals and even turn these potatoes into a full meal.

Instead of using chives, green onions, bacon, or cheese for the filling, try the following combinations:

Buffalo Chicken: use shredded chicken, Frank’s Red Hot sauce, and crumbled blue cheese.

Broccoli Cheddar: use cooked broccoli or broccoli in tiny florets and shredded cheddar cheese.

Tex Mex: use drained corn, drained black beans, taco seasoning, salsa, and shredded cheddar or Tex Mex cheese (reduce the amount of whipping cream due to the salsa).

You could also substitute bacon for turkey or beef bacon strips.

To make this vegetarian, simply leave out the bacon and top with textured vegetable protein bacon bits or pieces after reheating them the day you are eating.

Meal Ideas to Eat with Twice-Baked Potatoes

Twice-baked potatoes make a delicious side dish, especially with BBQ, chicken, or as a main dish with some additional sides.

You could make these to eat with our Texas Ribs, Sesame Steak, Crock Pot BBQ Chicken Drumsticks, or use them as a main dish with a side of garden salad, roasted brussel sprouts, broccoli, or asparagus.

Print

Twice Baked Potatoes

Prep Time

30 mins

Cook Time

1 hr 30 mins

 

Course: Side Dish

Servings: 8

Calories: 199 kcal

Ingredients

• 4 Russet potatoes
• 4 Tbsp. butter melted
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 Tbsp. fresh chives
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 tsp. dill
• pinch cayenne pepper
• 3/4 cup cheddar cheese shredded more for topping
• 2 green onion sliced
• 3 slices bacon cooked and crumbled

Instructions

Assembly Instructions:

1. Scrub the potatoes with the skins on and dry well.
2. Poke potatoes with a fork.
3. Brush with olive oil and sprinkle with salt and pepper on both sides.
4. Bake in a 400° oven for 45-65 minutes (depending on the size of the potatoes) on a foil lined cookie sheet.
5. Allow to cool for 12-15 minutes.
6. Slice in half lengthwise.
7. Scoop out the inside of the potato halves, leaving a tiny rim.
8. Put emptier shells back on baking tray and bake for an additional 10 minutes.
9. Meanwhile, in a medium bowl, mash the potatoes together with the sour cream, butter, whipping cream, and seasonings.
10. Stir in the chives, green onion, bacon, and shredded cheese.
11. Spoon the filling back into the potato shells. Allow to cool.
12. Place the tray of stuffed potatoes in the freezer.
13. Once frozen, transfer to a large resealable freezer bag. Remove the air, seal, and freeze.

Cooking Instructions:

1. Thaw.
2. If desired, top with additional shredded cheese.
3. Bake at 400° for 15-20 minutes.