Twice Baked Potatoes

Twice Baked Potatoes


  • 6 medium-sized baking potatoes
  • 114g butter softened, divided
  • Teaspoon of salt
  • 227g cream cheese softened
  • 230 g sour cream
  • 163ml milk
  • 622g  grated Cheddar cheese, divided
  • Additional salt and freshly ground black pepper
  • 12 slices bacon cooked and finely chopped divided
Prep time - 30 mins
Prep time - 30 mins
Cooking time 1hr 50 mins
Cooking time 1hr 50 mins
Serves 12
Serves 12


  • Using 2 tbsp butter and grease potatoes on all sides.
  • Sprinkle with salt, dividing equally, then place on a baking sheet.
  • Bake on middle rack in preheated oven for 1 hour and 15 minutes or until cooked through.
  • Remove potatoes from oven and let stand for about 15 minutes, until cool enough to handle.
  • Cut potatoes in half lengthwise. Carefully scoop cooked potato into a large bowl, leaving 3 mm pulp all around inside of potato skin.
  • Add remaining butter, cream cheese, sour cream, milk, 175g Cheddar cheese and half the bacon to the potato.
  • Season to taste with salt and pepper. Using an electric hand mixer or masher, mix together until creamy. Do not overmix. 
  • Spoon potato mixture back into potato skins. Top with remaining cheese and bacon; sprinkle with dried dill.
  • Wrap potato separately in plastic wrap. Place potatoes in freezer bags. Seal, removing as much air as possible, and freeze.
  • To cook from frozen preheat oven to 180°C.
  • Remove plastic wrap from potatoes and place on a baking sheet lined with parchment paper.
  • Bake for 35 to 40 minutes, until hot in the center and cheese is bubbly.


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