How Long To Cook Frozen Twice Baked Potatoes

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twice baked potatoes pin with text overlay

twice baked potato on a white plate with a fork

twice baked potatoes pin with text overlay

A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day (instructions included for freezing below!)

twice baked potato on a white plate with a fork

Update :This was originally posted in April of 2012 and has been updated to improve reader experience with new pictures and clearer instructions!

Make these delicious twice-baked potatoes ahead! Freeze them, and simply bake in the oven any time you need a terrific side dish!

Every time we go to a steak house, I ALWAYS want a baked potato on the side, and even better if it's the twice-baked kind. It's one of those seriously good comfort foods that I just can't resist.

Why this recipe works:

You can make a lot or a little – but if you make a lot, they are freezable!
Budget-friendly. This recipe won't break the bank.
Quick to make Aside from baking the potatoes (you could use an instant pot, bake them in the oven or use the microwave), these are super fast to make. If using the oven to bake, try this baked potato recipe from Spend with Pennies (basically rub with olive oil and salt and bake).
Make ahead. The more time you have to focus on other things, the better, right?

Do you love potato sides? You might like these Scalloped Potatoes (with video) or my Bacon Parmesan Arugula Potato Salad Recipe too!

twice baked potatoes on a white plate, with a fork dug in pulling out the filling

Kylee's Notes & FAQs

Additions and substitutions

Use turkey bacon or store bought cooked bacon crumbles.
Add some garlic powder to the mixture when mashing – it's delish!
Add sour cream, butter AND milk to the mash – for a tangier approach

What kind of potatoes to use?

I prefer Russet potatoes, sometimes sold as "baking potatoes". Russets are big, and hold up well to being baked twice!

How to Freeze:

Simply make the potatoes to the point where you'd pop them in the oven for their second bake. Instead, wrap tightly in plastic wrap and store in the freezer in a freezer-safe bag.

To use, unwrap and bake as directed – add about 10 minutes of extra baking time if fully frozen.

twice baked potatoes wrapped in plastic wrap ready for the freezer

Ingredients:

LARGE BAKING POTATOES
BUTTER
MILK
CHEESE
BACON
GREEN ONIONS

How to make Twice Baked Potatoes:

Full, printable recipe below – just scroll down to the recipe card!

Twice Baked Potatoes - how to make the filling

Preheat the oven to 350 degrees F.
Bake your potatoes using your preferred method.
For a faster approach scrub them, prick them with forks, and use the baked potato setting on your microwave (6-7 minutes).
When cool enough to handle, slice the potatoes in half lengthwise.
Scoop out the center of the potatoes so you are left with basically the skin and little potato on the edges. Be careful with it, you don't want to pierce the potato skin if you can help it. Add the potato to a large bowl.
Mash with butter and milk. Add salt and pepper to taste (you can use a hand mixer if you'd like)
Fold about 3/4 of the bacon, half the cheddar cheese and half the green onions.

Twice Baked Potatoes - how to stuff and bake

Scoop the mashed potato mixture back into the potato shells, and top with remaining cheese.
Place each stuffed potato on a baking sheet, and cook until cheese melts, and potatoes are heated through.
Sprinkle with remaining onion and bacon.
Devour.

7 twice baked potato halves on a square white plate with sour cream in the middle. Navy napkin in the background

Other side dishes you might like

Roasted Broccoli – the unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious!
Sauteed Green Beans – Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
Creamy Garlic Parmesan Risotto – Risotto in 17-25 minutes?! Done!
Pan Roasted Brussels Sprouts – Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
Easy Scalloped Potatoes – there's a video on this one, showing how EASY this is to make!

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yield: 10 halves

▢ 5 large potatoes
▢ ¼ cup milk
▢ ¼ cup butter softened
▢ 1 cup cheddar cheese shredded
▢ 6 slices bacon cooked & crumbled
▢ ½ cup green onion chopped

Preheat the oven to 350 degrees F.
Scrub the potatoes, prick them with forks, and use the baked potato setting on your microwave (6-7 minutes).
When cool enough to handle, slice the potatoes in half lengthwise.
Scoop out the center of the potatoes so you are left with basically the skin and little potato on the edges. Add the potato to a large bowl.
Mash with butter and milk. Add salt and pepper to taste (you can use a hand mixer if you'd like)
Fold in the bacon, cheddar cheese and green onions.
Scoop the mashed potato mixture back into the potato shells, and top with remaining cheese.
Place each stuff potato on a baking sheet, and cook until cheese melts, and potatoes are heated through.
If freezing, wrap each stuffed potato individually in plastic wrap and freeze. On cooking day, thaw completely, then bake as above adding a few extra minutes.

When scooping the potato out – be careful with it, you don't want to pierce the potato skin if you can help it.