Twice Baked Ice Box Potatoes Recipe

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These make-ahead twice baked potatoes are sure to become a family favorite. The cream cheese and sour cream blend together to create a super creamy potato. Topped with cheese, you couldn't ask for potatoes with more flavor.
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Ingredients
  • 5 pounds russet potatoes
  • 8 ounces cream cheese
  • 12 ounces sour cream
  • 1 teaspoon salt
  • Pepper to taste
  • Butter
  • Shredded Colby Jack Cheese or cheese of choice
Directions
PREP
1 hr
COOK
1.75 hrs
  • Preheat oven to 350 degrees F. Wash potatoes and remove blemishes.
  • Bake potatoes in preheated oven for 1 hour or until tender when poked with a fork.
  • Allow potatoes to cool enough to handle. Slice potatoes in half lengthwise. Scrape the potato out of the skins and place in a mixing bowl; set skins aside.
  • Mash potatoes and beat in the cream cheese, sour cream, salt, and pepper; beat until creamy.
  • Fill the potato skins with the mashed potatoes and set them in a baking dish; cover with foil and refrigerate overnight.
  • Before baking to serve, dot the top of the potatoes with butter and sprinkle with the cheese.
  • Bake again at 350° for 30-60 minutes or until warm and slightly browned at edges; serve.
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Twice Baked Ice Box Potatoes Recipe Reviews

ice box sour cream potatoes

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
SoWhatIfItsBurnt User
Rating of 5 out of 5.0 stars
Reviewed By
"These potatoes were sooo good! My teenagers even told me they liked them. They would go great with most any type of meal. I will be making them again, soon!"
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