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Twice Baked Ice Box Potatoes - Recipe

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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Twice Baked Ice Box Potatoes Recipe
  • 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.
Prep Time: 1 hour
Cook Time: 1.75 hours
-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