Can you make twice baked potatoes ahead of time?

Absolutely, here's how: To Refrigerate: Bake, scoop, and fill the potato skins. Then, cover the potatoes and refrigerate up to 3 days and then bake according to recipe instructions. Just be sure the container is airtight or potatoes might dry out. To Freeze: Bake, scoop, and fill the potato skins in a casserole dish. Cover the dish with an air-tight lid or with a few layers of foil or plastic wrap to seal tightly. Freeze for 3-6 months. When ready to bake, thaw potatoes in the refrigerator for 24-48 hours and bake according to the recipe.

How long will twice baked potatoes last in the freezer?

Depending on how well you package the meal, twice baked potatoes can last up to 3-6 months in the freezer before the quality begins to diminish.

Do I have to include the sweet potato in this recipe?

Nope. You can substitute it for a regular potato if you don't have one.

What type of potato is best for twice baked potatoes?

Russet potatoes are commonly used for twice baked potatoes because they have a high starch content and a fluffy texture when baked.

Can twice baked potatoes be made dairy-free

Many of our recipes work well with dairy-free substitutions but this one won't play as nicely. If you really want to give it a go, we'd suggest using Kite Hill Cheese in place of the cheese and sour cream.

Bacon and Cheddar Twice Baked Potatoes

Name: Ultimate Bacon and Cheddar Twice-Baked Potatoes
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 4 large baking potatoes; 1 large sweet potato; 1 pound bacon; 3/4 cup chicken broth; 1/4 cup (1/2 a stick) softened butter; 3/4 cup whole milk plain Greek yogurt; 1 1/2 teaspoons Kosher salt; 3/4 teaspoon ground black pepper; 2 tablespoons minced fresh chives, plus more for garnish; 1 1/2 cups shredded Cheddar cheese

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Ultimate Bacon and Cheddar Twice-Baked Potatoes

These make-ahead twice-baked potatoes are the perfect holiday side dish! Bacon, cheddar, chives, and even some added sweet potato (for color and added nutrition) come together to create the ULTIMATE stuffed potato.

Yield: 8 1x

Prep: 15 minutesCook: 1 hour 45 minutesTotal: 2 hours

Scale:

Ingredients

4 large baking potatoes
1 large sweet potato
1 pound bacon
3/4 cup chicken broth
1/4 cup (1/2 a stick) softened butter
3/4 cup whole milk plain Greek yogurt
1 1/2 teaspoons Kosher salt
3/4 teaspoon ground black pepper
2 tablespoons minced fresh chives, plus more for garnish
1 1/2 cups shredded Cheddar cheese

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Instructions

Preheat the oven to 400°F. Arrange both racks in the center, equidistant from the top and bottom.
Scrub the potatoes, poke a few holes in each one with a knife, and wrap only the sweet potato in foil (leave the russets unwrapped). Bake on the top rack for about 1 hour, or until soft in the middle when a knife is inserted.
While the potatoes cook, cover a rimmed sheet pan with foil (for easier clean up). Place a wire baking rack on top of the sheet pan. (The rack is optional, but allows for the bacon grease to drip below.) Squeeze the bacon slices side by side across the rack or pan. They may slightly overlap, but that’s ok. Bake on the bottom rack for 20-25 minutes, or until bacon is cooked to desired doneness. Let cool, and then chop or crumble into small pieces.
When the potatoes are done, let them cool enough to handle. Cut all of the potatoes in half completely. Carefully scoop out the flesh with a spoon and place in a large mixing bowl, making sure to leave a bit of the flesh around all sides to keep the potatoes intact. Discard the sweet potato skin but keep the others. Place potato skins in a greased 9×13 baking dish.
To the mixing bowl, add the chicken broth, butter, Greek yogurt, salt, pepper, and chives. Use a potato masher or the back of a fork to mash and combine the mixture. Using a spoon, stir in the cheese and the chopped bacon. Scoop the mixture back in to the potato skins evenly. The stuffing will heap over the tops (yum!). (Freezing instructions begin here.)
Increase the oven temperature to 425°F. Bake the potatoes, uncovered, for about 20 minutes, or until heated through and golden brown on top. Garnish with more minced chives.

Freeze For Later: Complete Steps 1-5. Cover the 9×13 baking dish with an air-tight lid or with a few layers of foil or plastic wrap to seal tightly. Freeze.

Prepare From Frozen: Thaw potatoes in the refrigerator for 24-48 hours. Bake according to Step 6.

Cuisine: American Method: Baked

Find it online: https://thrivinghomeblog.com/make-ahead-ultimate-bacon-cheddar-twice-baked-potatoes/