Do Ahead Twice Baked Potatoes

5 from 1 vote

Do Ahead Twice Baked Potatoes

Large russet potatoes ~ I like to use 6 inch long potatoes that weigh about 1 pound each ~ are baked and the mashed potatoes are mixed with softened butter, half and half shredded cheddar cheese. Store in the refrigerator for up to 3 days or freeze up to 1 month.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: baked stuffed potatoes, do ahead twice baked potatoes, stuffed potatoes

Servings:

Calories: 319kcal

Author: Amy Casey

Ingredients

4 russet potatoes about 1 pound each
olive oil
kosher salt
freshly ground pepper
8 tablespoons butter softened
1 cup heavy cream
2 cups shredded cheddar cheese
fresh parsley chopped - for garnish

Instructions

Preheat oven to 375 degrees F.
Scrub the potatoes under cold water and dry with a paper towel.
Poke each potato several times with a sharp knife.
Rub each potato with olive oil and season generously with kosher salt and pepper.
Place potatoes directly on the baking rack in the oven. Bake for 1 hour and 15 minutes. The potatoes are ready when they are soft when squeezed and a knife is easily inserted.
Remove the potatoes from the oven when done. Place on a large cutting board. Let cool 5 minutes.
Slice each potato in half lengthwise. Hold the potatoes with a towel if they are too hot to handle.
Scoop out the inside of the potatoes and place in a large bowl. Set the skins aside.
Add 1 stick of softened butter and mash the potatoes with a potato masher. I like to leave the filling with a few lumps.
Add the half and half and 1 cup of the shredded cheese and stir to combine. Taste the filling and season to taste with salt and pepper.
Evenly divide the filling among the potato skins. Top with the remaining shredded cheese and a sprinkle of parsley.
To serve immediately, preheat the oven to 400 degrees F. When the oven reaches temperature, place the desired number of potatoes on a baking sheet. Bake for 15 minutes or until heated through and the cheese has melted.

Notes

To refrigerate, place the stuffed potatoes in an airtight container. Store in the refrigerator for up to 4 days. Reheat on a baking sheet in a preheated 400 degree F oven for 20 - 30 minutes.
To freeze, cool the potatoes and wrap each half individually in plastic wrap. Place in large gallon sized resealable bags. Press out as much air as possible. Store in the freezer for up to 3 months. To reheat, preheat oven to 375 degrees F. Remove the desired number of potatoes from the freezer and unwrap. Place on a baking sheet and heat in the preheated oven for about 45 - 60 minutes. Alternately, thaw wrapped potatoes for 24 hours in the refrigerator. Then heat in preheated 375 degree F oven for 30 - 35 minutes.

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