Twice-baked potatoes are one of my husband’s favorite side dishes. I also love it. He loves it for the taste. I love it because I can make them in advance. Plus, they’re pretty easy to make.
I tested out a bunch of different stuffing options. The key to the perfect, creamy stuffing is using both cream cheese and sour cream. We like the mix of sharp and mild cheddar, but you can stick with one or the other if you prefer.
If you want to make them in advance, complete everything but the final cooking. Then store them in the refrigerator until ready to cook. Then cook the final 20 minutes. They turn out perfectly!
This close-up is actually my favorite picture of the potatoes! I don’t know why…probably because I know how delicious they taste. And this picture makes me feel like I’m about to get a bite of them.
If the chicken in the background looks good, check out Chicken with Bacon Mushroom Cream Sauce. In the picture at the very top of this post, you can also see Sweet & Spicy Pork Chops and Baked Zucchini Parmesan Sticks.
- Pre-heat oven to 350°. Scrub potatoes. Poke potatoes with knife. Wrap each potato in tin foil.
- Bake for 60 minutes, until tender. Remove from oven. Open tin foil and allow to cool.
- While potatoes are cooling, cook bacon. Press out grease. Crumble. Set aside.
- When potatoes are cool enough to handle: Take one potato. Cut an elongated oval shape on the top of potato. Using a spoon, carefully scoop out the insides of potato. Repeat with remaining potatoes. Set shells aside.
- Take potato filling. Add cream cheese, butter, sour cream, salt, pepper, chives, and milk. Beat well, until everything mixed and potatoes smooth.
- Reserve 2 Tbsp. cheese and 2 Tbsp. bacon crumbles. Fold rest of bacon and cheese into stuffing mix. Spoon stuffing back into potato shells.
- Place potatoes in oven. Bake for 15 minutes. Sprinkle reserved cheese and bacon on top of potatoes. Bake for 5 more minutes or until cheese melted.