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Picture of twice baked potatoes with cheese, fresh herbs, sitting on a metal baking tray.
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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.