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Twice Baked Potatoes

Prep Time:

15 mins.

Cook Time:

70 mins.


8 Servings

Potato skins loaded with seasoned mashed potatoes and all the toppings are an easy make-ahead side dish that can be refrigerated or frozen, then warmed in the oven for serving. Blue Plate makes the potatoes extra creamy and flavorful.


  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 1/3 cup Blue Plate® Mayonnaise
  • 1/3 cup sour cream + 8 teaspoons for garnish
  • Salt, to taste
  • Pepper, to taste
  • 8 tablespoons butter, softened
  • 2 cups sharp Cheddar cheese (or Colby) grated
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup scallions, thinly sliced


  1. Preheat oven to 425℉.
  2. Scrub, rinse and dry the potatoes. Rub potatoes with olive oil, place on a baking sheet and bake for 50 to 60 minutes or until tender. Leaving the oven on, remove the baked potatoes and allow them to cool slightly.
  3. Combine mayonnaise and sour cream in a small bowl; season with salt and pepper to taste.
  4. Slice the partially cooled potatoes in half lengthwise and scoop some of the potato out, leaving a 1/8-inch border of potato inside the skins so they hold their shape. Place the potato skin “shells” on a baking sheet.
  5. In a bowl, mash the potatoes, then mix in the mayonnaise and sour cream mixture and the butter; season to taste.
  6. Fill each potato skin with some mashed potato mixture and top with cheese.
  7. Return the stuffed potato halves to the oven and bake until cheese is melted and potatoes are hot.
  8. Garnish with crumbled bacon and scallions and a teaspoon of sour cream. Serve hot.
  • The stuffed potatoes may be individually wrapped and frozen for up to 3 months. To reheat, defrost in the refrigerator overnight, then bake at 350℉ for 15 to 20 minutes or until heated through. Once thawed, they can also be reheated in the microwave on high for 2 to 3 minutes.