Twice Baked Potatoes (Freeze Ahead)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 361.0
  • Total Fat: 17.2 g
  • Cholesterol: 43.4 mg
  • Sodium: 886.5 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 13.8 g

View full nutritional breakdown of Twice Baked Potatoes (Freeze Ahead) calories by ingredient
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Makes 12 large baked potatoes. Makes 12 large baked potatoes.
Number of Servings: 10


    5 lbs Yukon Gold Potatoes (about 10 medium)
    4 Tbs margarine
    4 oz cream cheese
    3/4 cup sour cream, reduced fat
    2 tsp salt
    1/2 tsp black pepper
    1-1/2 cups cheddar cheese, shredded
    12 Tbs (3/4 cup) bacon pieces


To prepare potatoes: Wash all potatoes, pierce numerous times with a fork, rub with vegetable oil. Roll in coarse or kosher salt, if desired. Put potatoes on cookie sheets to bake. Bake at 400 degrees on center oven rack for 30 minutes.

Hold the potato with an oven-mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops.

Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together.

Melt margarine in pot over medium heat. Reduce heat to low and add hot potatoes, cream cheese, and sour cream to pot. Mash until smooth. Add salt and pepper and salt.

Season the skins with salt and pepper. Refill the potato mixture mounding it slightly. Sprinkle the cheese and bacon pieces on top. Brush the reserved top with butter and season with salt and pepper. Allow to cool.

Wrap cooled potatoes in plastic wrap. Place potatoes in freezer bags.

To serve: Thaw. Bake on cookie sheet in preheated 400 degree oven for about 20 minutes or until lightly browned.

Number of Servings: 10

Recipe submitted by SparkPeople user TOLLEAN.

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