Ultimate Make-Ahead Twice-Baked Potatoes In Oven

These ultimate make-ahead twice-baked potatoes in oven are delicious and perfectly seasoned. This mouth-watering potato dish is made using, russet potatoes, Greek yogurt, sour cream, bacon bits, green onions, and double the cheese. This classic comfort food will be sure to hit the spot.

These ultimate make-ahead twice-baked potatoes in oven are my family’s absolute favorite this time of year when we fire up the grill. These potatoes are doubled stuffed with double the cheese.

If you are looking for some other tasty side dishes you need to try this Caesar Salad Dressing, Tangy Coleslaw, and this Cucumber Tomato Salad.

This recipe will save you time because you can easily prepare these twice-baked potatoes ahead of time, even the day before. You can store them in the fridge or freezer until you are ready to bake them, making for some easy meal prep!

Double stuffed potatoes baked to perfection and ready to eat!

These ultimate stuffed potatoes are also very versatile and crowd-pleasing. You can customize the toppings to suit your taste buds and modify the ingredients easily.

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INGREDIENT NOTES

  • Russet Potatoes: Russet potatoes are the best potatoes for these gourmet twice-baked potatoes. They have thick skin which allows them to crisp nicely in the oven.  
  • Bacon Bits: Store-bought bacon bits are the best for saving time. However, if you want to cook your bacon, cook it until nice and crispy.
  • Sour Cream, Butter & Greek Yogurt: These three ingredients combined, give the potato filling a rich, creamy, and fluffy texture, along with some added protein.  
Ingredients needed to make these twice-baked potatoes.
  • Green Onions: Green onions add a great texture, a mild onion taste, and a little crunch. You can substitute this for chives, fresh or dried.
  • Marble Cheese: You don’t want to skip this ingredient, the sharp cheddar taste of the cheese in these best twice-baked potatoes maximizes the flavor and will have your taste bud bursting for more.
  • Medium Cheese: Marble cheese is used to top these double-stuffed baked potatoes, giving these potatoes a super cheesy flavor with every bite.

STEP-BY-STEP INSTRUCTIONS

  • Prepare potatoes in the microwave (average potato takes 7 mins, flipping halfway thru… add by the minute after 7, if need be until done). Remove potato from microwave and let stand and cool for approximately 1 hour.
  • Once potatoes have cooled cut the potatoes in half length-wise.
  • Preheat the oven to 350 F.
Potatoes baked, cooled, scooped and ready to be doubled stuffed with the remaining ingredients.
  • Line a medium-large size baking sheet with parchment paper.
  • Scoop out the inside of the potato, leaving some of the potato on the outer edges of the skin to allow the potato to stand more firmly when you fill them.
  • In a small mixing bowl, add scooped potato with the butter. Mash that all together with a fork.
Double stuffing ready to be mixed together for these ultimate twice-baked potatoes.
  • In a larger mixing bowl, mix together your Greek yogurt, sour cream, green onions, bacon bits, sharp cheddar cheese, salt, and pepper.
  • Add your mashed potato to the sour cream/Greek yogurt mixture and mix everything together using a fork.
Double stuffing micture being scooped into the potatoes skins to be baked again.
  • Once everything is well combined using a soup spoon, scoop a heaping amount of mashed potato mixture back into the potato skins, and gently press the mashed potato into the potato skins, overfilling. Continue doing this until all potatoes are filled.
  • Top the stuffed potatoes with the marble cheese and place them in the oven for 16 minutes.

HOW TO PREP AHEAD

You can prepare these overstuffed baked potatoes ahead of time. Simply follow all of the step-by-step instructions, except for the baking step. Including having them ready on the baking sheet, ready to put into your preheated oven.  

You can also freeze them at this point as well before you add the marble cheese. Flash-freeze them on a baking sheet. Individually wrap them, place them in a freezer-safe bag, and freeze them for up to 3-4 months to maintain freshness.

When ready to bake, add the frozen potatoes to a baking sheet lined with parchment paper, bake at a temp of 350 F for 30-40 minutes, remove the potatoes from the oven, top with marble cheese, and add them back into the oven for 12-16 minutes, until cheese is bubbly and browned.

This also means that these twice-baked potatoes are great to bring to a get-together or party. You can have them ready to go and just pop them in the oven when you get to wherever you are going. Enjoy them FRESH!

Potato skins stuffed and ready for the cheese to be added and go into the oven.

EXPERT TIPS

Choose the Right Potatoes: This is key. Russet potatoes are the best due to their higher starch content, which gives them a light and fluffy texture once they’re baked.

Avoid Overcooking the Potatoes: You really want to ensure that you don’t overcook the potatoes. If you overcook the potatoes they won’t set the same because the skins of the potato become wrinkly.

Pre-Shredded Cheese: To save time making this recipe, use cheese that is already shredded and ready to go!

Get Creative with Your Toppings: Once these twice-baked potatoes are ready to serve, load them up with some more toppings, like extra Greek yogurt, sour cream, salsa, Pico de Gallo, sautéed veg, fresh parsley, etc. ADD what you want for extra garnish!

Double stuffed potatoes freshly baked from the oven on a sheet pan.

STORING TIPS

The best way to store this double cheese stuffed twice-baked potato recipe is in the fridge. You can store them in an airtight container for 3-5 days.

You can reheat them in the microwave, air fryer, or oven.

Reheat them in the microwave for 1 minute, add 30 seconds at a time after that until heated through.

Reheat in the Air Fryer at 370 F for 2-4 minutes until heated through.

Reheat in the oven at 400 F, on a baking sheet lined with parchment paper for 10-12 minutes until heated all the way through.

A twice-baked potatoes cut in half, oozy with cheese and stuffing. Yum!

FREEZER INSTRUCTIONS

Yes, you can freeze these double-stuffed oven-baked potatoes! Wait until they are completely cooled, and wrap them in some Press N Seal individually, add them to a freezer-safe bag, and freeze for up to 3-4 months to maintain freshness.

Reheat the frozen potatoes at a temperature of 350F for 40-50 minutes until the cheese is bubbly and the potatoes are heated through.

FREQUENTLY ASKED QUESTIONS (FAQS)

Can I use other types of potatoes for twice-baked potatoes?

You can use another potato to make twice-baked potatoes, however, the skins of russet potatoes are sturdier, making them easier to scoop out and then stuff. I will also add russet has a higher starch content making these potatoes extra fluffy and smooth.  

How do I ensure that my twice-baked potatoes come out light and fluffy, and not dense or gluey?

First of all, you want to use the right potato, which is russet. And you also want to make sure that you do not overbake your potatoes during the first round of baking to avoid a gluey-like texture.

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PS: If you are interested in a recipe eBook, you can find them below:

double stuffed twice baked potatoes ready to eat.

Ultimate Make-Ahead Twice-Baked Potatoes In Oven

These twice-baked potatoes are made in the oven are delicious and perfectly seasoned. This mouth-watering potato dish is madeusing, russet potatoes, Greek yogurt, sour cream, bacon bits, green onions, anddouble the cheese. This classic comfort food will be sure to hit the spot
4.78 from 9 votes
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Prep Time: 20 minutes
Cook Time: 16 minutes
Additional Time: 36 minutes
Total Time: 1 hour
Servings: 12
Calories: 212kcal
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Ingredients  

  • 6 russet potatoes medium-large
  • 2 tbsp butter
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 ½ tbsp bacon bits
  • 6 green onion sprigs
  • ¼ cup sour cream
  • ½ cup greek yogurt Plain
  • 1 cup medium cheese
  • 1 cup marble cheese

Instructions

  • Prepare potatoes in the microwave (average potato takes 7 mins, flipping halfway through… add by the minute after 7, if need be until done). Remove potato from microwave and let stand and cool for approximately 1 hour.
  • Once potatoes have cooled cut the potatoes in half length-wise.
  • Preheat the oven to 350 F.
  • Line a medium-large size baking sheet with parchment paper.
  • Scoop out the inside of the potato, leaving some potato on the outer edges of the skin to allow the potato to stand more firmly when you fill it.
  • In a small mixing bowl, add scooped potato with the butter. Mash that all together with a fork.
  • In a larger mixing bowl, mix your Greek yogurt, sour cream, green onions, bacon bits, sharp cheddar cheese, salt, and pepper.
  • Add your mashed potato to the sour cream/Greek yogurt mixture and mix everything using a fork.
  • Once everything is well combined using a soup spoon, scoop a heaping amount of mashed potato mixture back into the potato skins, and gently press the mashed potato into the potato skins, overfilling. Continue doing this until all the potatoes are filled.
  • Top the stuffed potatoes with the marble cheese and place them in the oven for 16 minutes.

Notes

Choose the Right Potatoes: This is key. Russet potatoes are the best due to their higher starch content, which gives them a light and fluffy texture once they’re baked.
Avoid Overcooking the Potatoes: You want to ensure that you don’t overcook the potatoes. If you overcook the potatoes they won’t set the same because the skins of the potato become wrinkly.
Pre-Shredded Cheese: To save time making this recipe, use cheese that is already shredded and ready to go!
Get Creative with Your Toppings: Once these twice-baked potatoes are ready to serve, load them up with some more toppings, like extra Greek yogurt, sour cream, salsa, Pico de Gallo, sautéed veg, fresh parsley, etc. ADD what you want for extra garnish!
Course Side Dish
Cuisine American
Keyword baked potatoes, baking, potatoes, side dish, twice baked potatoes

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 21g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 237mg | Potassium: 505mg | Fiber: 2g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 1mg
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2 Comments

  1. 5 stars
    This side dish is so awesome! I love the make-ahead choice and that’s what I did 10/10. Delicious and will make these again!

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