Twice-Baked Potatoes

Cara & I recently realized that we’re a little dessert-heavy with recipe posts, so here’s my attempt at a more substantial recipe.

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This is one of our favorite meals. It’s pretty cheap, and really easy to make ahead of time and keep in the freezer for a quick dinner.

This recipe is for just two baked potatoes, but it’s easy to double it or triple it if you’re cooking for a crowd or want to stock your freezer.

Here’s what you’ll need:

2 large baking potatoes

2 Tbsp butter, melted

2 oz cream cheese, softened

1/4 cup milk (more or less, depending on how thick you like your potatoes)

2 green onions, chopped

3-4 strips of bacon , cooked & shredded (or bacon bits)

1/2 cup shredded cheese (we use the fiesta blend, but cheddar would also be good)

salt & pepper


The first step is to bake the potatoes. Wash them, poke holes in them with a fork, rub them down in oil, salt, and pepper, and the pop them in the oven at 400 degrees for an hour.

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Once they’re cooked, let them cool for a while. Then cut them open & scrape out all the potato into a mixing bowl. Be careful to keep the potato skin intact, you’ll need it again later.

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Add in the milk, cream cheese, and butter, and mix until creamy. Then add in the chopped onion, cheese, and bacon.

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Mix it all together & add salt and pepper to taste.

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Stuff the skins with the potato mixture (carefully).

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Then, if you’re making them for later, you can just wrap them in plastic wrap and store them in the freezer. When you get around to eating them, thaw them in the refrigerator first and then bake them for 20 minutes at 350 degrees.

If you aren’t waiting to eat them, just bake the for another 15-20 minutes at 350 degrees, top them with a little cheese, and enjoy!

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Lisa Kieklak

Co-Founder at The Helpmates
Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.

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