Overnight Loaded Twice Baked Red Potatoes

For my sister-in-law’s baby shower, I decided I would like to make some Overnight Loaded Twice Baked Red Potatoes. We were serving appetizers, and coming up with a recipe I could make beforehand was crucial since we had lots of recipes and decorating to balance the day of the celebration.

These were a huge hit with everyone at the party. I definitely wanted to make the recipe available to you.

I stole some of the components from my favorite overnight mashed potatoes recipe. If you love finding different preparations for red potatoes, I think you will love the simplicity and tastiness of my garlic roasted red potatoes as well.

Overnight Loaded Twice Baked Red Potatoes

Ingredients Needed to Make Overnight Loaded Twice Baked Red Potatoes (makes 48 medium sized red potatoes)

• 4 lbs medium sized red potatoes
• 1 1/2 cup sour cream
• 4 Tbsp butter
• 1 tsp salt
• 1/4 tsp pepper
• 13 pieces of finely chopped cooked bacon, divided
• 3 green onions, chopped thinly – divided
• 1 cup cheddar cheese, divided

How to Make Overnight Loaded Twice Baked Red Potatoes

1. Preheat oven to 425 degrees F. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.
2. Let cool to touch, and then slice potatoes in half.
3. Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl or Kitchen Aid. Leave about a 1/4″ flesh attached to the skin. Place potato skins on a large baking sheet.
4. Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.
5. To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.
6. Add remaining bacon and green onions. Hand stir until fully incorporated.
7.  Scoop mixture into the potato skins. I loaded mine into a ziplock bag, cut a hole out of the bottom of the bag and squeezed into the skins.
8. Place in refrigerator for 3 hours or overnight.
9. Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.
10. Bake at 375 for 20-25 minutes.

I just received a reader comment saying she has made them several times, and they can be frozen as well! Great tip! 

These are great to serve to the masses as an appetizer party but could also accompany many main course dishes such as this delicious flank steak, 30 minute garlic broiled chicken legs or this marinated flat iron steak. Enjoy!

Overnight Loaded Twice Baked Red Potatoes

These overnight loaded twice baked red potatoes are a wonderful appetizer for any occassion.

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Cook Time 20 mins

Course Appetizer

Cuisine American

Servings 48 potato bites

Calories 59 kcal

Ingredients

  

• 4 lbs medium sized red potatoes
• 1 1/2 cup sour cream
• 4 Tbsp butter
• 1 tsp salt
• 1/4 tsp pepper
• 13 pieces of finely chopped cooked bacon divided
• 3 green onions chopped thinly – divided
• 1 cup cheddar cheese divided

Instructions

 

• Preheat oven to 425 degrees F. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.
• Let cool to touch, and then slice potatoes in half.
• Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl or Kitchen Aid. Leave about a 1/4″ flesh attached to the skin. Place potato skins on a large baking sheet.
• Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.
• To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.
• Add remaining bacon and green onions. Hand stir until fully incorporated.
• Scoop mixture into the potato skins. I loaded mine into a ziplock bag, cut a hole out of the bottom of the bag and squeezed into the skins.
• Place in refrigerator for 3 hours or overnight.
• Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.
• Bake at 375 for 20-25 minutes.

Keyword potatoes