Twice Baked Potato Bake
This crowd-pleasing, loaded Twice Baked Potato Bake transforms the humble potato into the perfect vessel for carrying all crispy bacon, gooey cheese, fresh green onions, and, if you desire, tangy sour cream. All the deliciousness of twice baked potatoes without the work!
- 5 lbs russet potatoes
- 1 stick butter
- 1 cup milk
- 1 cup sour cream
- 3 ½ cups sharp cheddar cheese shredded and divided
- 12 slices bacon divided
- ¼ cup green onions sliced
- 2 tsp kosher salt
- ½ tsp pepper
Spread the bacon out on sheet pans and bake at 400 for 10-20 minutes, depending on the thickness of your bacon. Once the bacon is done baking, drain on paper towels, then chop up into small pieces. Shred cheese and slice onions. Set aside.
Scrub the potatoes and cut into one inch size pieces. Fill a large pot with enough water to cover the potatoes. Swish the potatoes around to release the starch. This step will help prevent gumminess. Drain in a colander and rinse. Fill the pot with fresh water and add potatoes back in. Boil until soft. You can check their doneness by smashing a piece on a plate with a fork and tasting them. There shouldn’t be any lumps.
Drain thoroughly in a colander and then allow to sit in the pot uncovered for 5 minutes while the excess steam evaporates. Again, this will help ensure that they don’t get gummy. Add in the salt & pepper, sour cream, milk, and butter. Blend with hand beaters until smooth. Stir in the cheese and bacon by hand, just leaving enough of both to sprinkle on top later.
In a 9x13 inch pan that has been sprayed with nonstick cooking spray, spread the potato mixture into an even layer. Sprinkle the top with the remaining bacon, cheese, and green onions. Bake at 350 for 30-40 minutes.
Tips & Tricks
If you don't want to use sour cream, increase the milk to 1 ½ cups.
There are two ways to freeze:
- To prevent gumminess make sure to let enough steam evaporate off the potatoes.
- When doubling the recipe, use an extra large stock pot or split between two large ones. Over crowding can lead to potatoes that are like glue.
1. Freeze in the pan that you want to serve it in. Make sure that your pan is freezer safe or use a disposable 9x13 pan. Thaw in the fridge 1-2 days before serving, then sprinkle with fresh green onions and bake, adding an additional 10 minutes if needed.
2. Freeze it in a disposable 9x13 or half steam tray sized pan. Do NOT sprinkle the toppings on. Freeze the bacon in a baggie separate from the filling. Thaw in the fridge 1-2 days before serving, then scoop into the pan you want to bake in. Sprinkle with fresh green onions, fresh cheese, and bacon from the freezer. Then bake, adding an additional 10 minutes if needed.
Take pan out of the refrigerator about 30 minutes before you want to bake it in order to take some of the chill off. Then bake as normal. Add an additional 10 minutes if needed.
Slow Cooker Reheating Instructions
When you freeze the mixture, leave off the toppings. If frozen, make sure it is fully thawed. Scoop into a slow cooker that has been sprayed with non-stick spray. Cover the slow cooker with a clean kitchen towel, and set the lid on the slow cooker. Set on low for 2-3 hours. An hour before serving, spread the potato mixture out evenly and sprinkle the toppings on. Place the lid and towel back over the top.
Calories: 492kcal | Carbohydrates: 37g | Protein: 16g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 839mg | Potassium: 924mg | Fiber: 3g | Sugar: 3g | Vitamin A: 747IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 2mg