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Ultimate Twice Baked Potatoes
February 16, 2003

I used very very large russet baking potatoes for this recipe. Perfect. I also added 4 oz. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Sooooo I guess these can be done ahead of time which makes them even better!! Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. My family and friends loved it. I love the idea that they can be done ahead of time. Hope someone finds this helpful. ******************************* Update: So here it is 2013! I can’t believe I wrote the above post in 2004. I’m still making this recipe! I got the “do-ahead” instructions down and thought I should update this post. You can make this dish a day or two ahead of time. Do not bake it. After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Remember the directions do not consider the refrigerator factor so it will increase baking time. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. This will cut down on baking time. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. Freezing: Freeze prior to baking. Tip: flash freeze them so they’re in individual servings.

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