These potatoes have traditionally been called Twice Baked Potatoes. The beauty of these is that they can be made ahead – either earlier in the day or frozen for later.
I don’t know if people make twice baked potatoes much anymore. Until last year, I hadn’t made them myself in a while. I have seen them in the meat counter at our local grocery store, so someone must eat them.
We were having guests for dinner and I thought of these because I wouldn’t have to be in the kitchen while we were enjoying our company. They were a hit. So I decided I’d share them with you. I’ve had this recipe for years.
If my calculations are correct, it’s been three years since I’ve shared a new recipe. I can’t believe it. My recipes tend to be my most popular posts, getting looks for years after they’re originally posted. I’ll try to share a few more from now on.
When serving, you can add toppings if you prefer. But trust me, they are good enough without anything more. Maybe a little butter on top?
Enjoy!!
Bake Ahead Stuffed Potatoes
If you want a good baked potato with something extra and don't want all the work to be last minute, you should try these. They're both easy and tasty.
Ingredients
- 8 medium baking potatoes (try to get russets all the same size)
- ½ – ¾ cup heated milk
- 4 T. butter
- 1 cup shredded cheddar cheese
- 1 large egg
- 1½ t. salt
- ¼ t. pepper
- minced onions (I use the dried minced onions)
Instructions
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Scrub potatoes and dry them. Pierce the skins with a fork or knife.
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Bake at 400 – 450℉ (I prefer 450) for 1 hour or until soft.
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Cut a slice from the long side of each potato.
I've found it's best if you create two cuts about an inch apart, and a squared-off cut at each end. There's less pressure on the skin when you are scooping out the potato.
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Scoop each potato out, leaving a ¼" shell. Try not to tear the skin.
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Mash all the scooped out potato, beating in enough hot milk to make the potatoes smooth and fluffy.
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Add butter, cheese, egg, onions, salt, and pepper
To serve later in the day
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Cover the potatoes and refrigerate until 30 minutes before the serving time.
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Uncover and heat at 350℉ for 30 minutes.
To freeze for later
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Set potatoes on baking sheets.
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Place the sheets in the freezer for several hours or until firm.
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When firm, remove and wrap each potato in foil.
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Return to freezer.
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When ready to serve, heat the wrapped frozen potatoes at 350℉ for about 1 ¼ hours.
Check them first and bake longer if they aren't hot enough.
Recipe Notes
www.retiredintrovert.com
I found your blog while searching for Disney’s cookie recipe a few years ago. I haven’t made the cookies, but my nieces love your ham balls!!
Will you be sharing a book list anytime soon? I like your five star rating system and am always looking for something good. I highly recommend The Briar Club if you haven’t read it. Two more years to retirement for this this introvert!
Thanks, Nancy. I hadn’t really planned to share a book list, but I certainly can. I’m always looking for topics that I know people care about so that’s one I can plan for. I have read The Briar Club and enjoyed it. I’m in two book clubs now, and they keep me busy!!
Great idea for summer guests!
These are great any time of year!! Hope you give them a try.
I agree with sister Julie…plus it was great to see you Linda in Iowa City!
I’ll definitely try this recipe as I use to love Twice Baked Potatoes.
Thanks, Jane. Good to see you and Julie too. I love going back to Iowa City. I’m trying to post more based on your feedback. I may have another one this week!!
Great to see a new recipe 😍💖🥰
It was a short post, so easy to get something out there!!