Wisconsin Potato and Vegetable Growers Association

Freezer Friendly Twice-Baked Bacon & Cheddar Potatoes

Freezer Friendly Twice-Baked Bacon & Cheddar Potatoes

Freezer Friendly Twice-Baked Bacon & Cheddar Potatoes

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Course Side Dish
Calories 5074 kcal



  • 12 potatoes medium
  • 1/4 cup sour cream
  • 1 tsp. Garlic powder
  • 1 1/2 tsp. Seasoning salt
  • 1 tsp. salt
  • 1/2 tsp. Pepper
  • 3 Tbsp. Butter
  • 1/2-3/4 cup Chicken stock
  • 1 cup Cheddar cheese shredded
  • 1/2 lb. bacon cooked and crumbled
  • 2-3 Green onions sliced

Toppings (optional)

  • green onion thinly sliced
  • 1/4-1/2 cup Cheddar cheese shredded


  • Preheat oven to 400°.
  • Scrub your potatoes well and place them directly onto the rack of a preheated oven.
  • Bake for about 60 minutes, until fork tender.
  • Once potatoes are fully baked, remove them from the oven and allow to cool so they are easy to handle with bare hands.
  • Slice each potato lengthwise and scoop out the potato flesh with a spoon. You want to make a bit of a bowl, so get as much of the flesh scooped out of the shell as you can without breaking the sides and skin of the potato.
  • Place the potato flesh into a large bowl, then add the sour cream, garlic, seasoning salt, salt, pepper and butter. Mash these ingredients together with a fork, then add in the chicken stock as you continue to mash the potatoes until they are creamy. Mix in the cheddar cheese, bacon and green onions.
  • Spoon the mixture into the potato skins then top with remaining cheddar cheese and chives.
  • If you're planning to serve them right away, place them on a cookie sheet and bake at 350° for approximately 15 minutes or until cheese melts and bubbles.
  • If freezing for later, line the twice-baked potatoes onto a cookie sheet and place in your freezer for about 45 minutes. This will make the job of wrapping each one a lot easier and less messy when you place them into gallon zip-top bags for storage.
  • Once the twice-baked potatoes have become a bit solid in the freezer, wrap each potato individually with plastic wrap and place them into gallon zip-to freezer bags. I have found that they will store well like this and taste freshly made if enjoyed within four months.
  • When you are ready to eat, remove the potatoes from the freezer, unwrap and set on a cookie sheet. Bake the potatoes for 20-25 minutes in a 350° oven.


Calories: 5074kcalCarbohydrates: 461gProtein: 93gFat: 324gSaturated Fat: 149gPolyunsaturated Fat: 30gMonounsaturated Fat: 128gTrans Fat: 1gCholesterol: 493mgSodium: 6688mgPotassium: 11276mgFiber: 58gSugar: 25gVitamin A: 3189IUVitamin C: 509mgCalcium: 1438mgIron: 22mg
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