The most amazing twice-baked potatoes make the perfect side dish. They go well with fish, chicken, beef, and our favorite pineapple ham.
These potatoes are so simple, even young children can help make them. Take them to a potluck, a church event, or even as a side dish for Easter.
In the traditional version of twice-baked potatoes, you pipe the potato mixture back into potato shells. I think that just takes too much effort. It’s easy to place the potato mixture into my favorite 9×9 or if doubling a 9×13 baking dish and have everyone choose their own serving size.
For the potatoes in this recipe, you have a wide range of choices. The ready-made mashed potatoes at Costco are my personal favorite. They are delicious, quick, and easy to use here. Frozen potato cubes or shreds are perfectly acceptable to use. Simply defrost and remove any excess water before using.
Making the Potatoes
To make The Most Amazing Twice-Baked Potatoes assemble your butter, cream cheese, bacon, onion, seasoning salt, and pepper. We are going to add 1/2 cup of shredded cheddar cheese here as well. Mix these ingredients together until smooth and there aren’t any chunks of butter or cream cheese left.
Add the potatoes and stir until well combined.
Next, spray your 8×8 baking dish with non-stick spray.
Add the potato mixture to the pan and smooth out the top.
Add the remaining 2 cups of shredded cheddar cheese and spread it out on the top. These potatoes are amazingly cheesy and delicious.
Bake at 350 for 45 minutes or until the cheese is nice and bubbly. We are severely divided in my house about cheese toppings. I love mine nice and crispy and browned. My husband prefers it a little softer and less cooked. To accommodate both preferences, I just put foil over one half of the pan and remove it about 10 minutes before the potatoes are done. Easily fixed and now everyone is happy.
The Most Amazing Twice-Baked Potatoes
Ingredients
- 2 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- 3 strips bacon, cooked and crumbled
- ½ cup green onion, diced
- ½ cup cheddar cheese
- ½ teaspoon Lawry's seasoning salt
- ½ teaspoon pepper
- 4 cups potatoes
- 2 cups cheddar cheese, shredded
Instructions
- Assemble the butter, cream cheese, bacon, onion, seasoning salt, pepper and 1/2 cup shredded cheddar cheese. Mix until combined.
- Add potatoes. These can be leftover mashed potato, potato cubes, or shredded potato. Mix well. Taste mixture. Add additional salt and pepper if needed.
- Spray an 8×8 or 9×9 pan with non-stick spray. Add potato mixture to the pan.
- Top with remaining 2 cups shredded cheddar cheese.
- Bake for 45 minutes. Note: If using uncooked potatoes, you should cover the dish with foil for 30 minutes and then remove the foil and cook for an additional 30 minutes.
- Let sit for five minutes before serving.
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