Kell's Twice Baked Potatoes OAMC

“These are the best. Cheesey and creamy, they just melt in your mouth. This recipe makes a big batch, 24 potatoes in the shells, and 2 containers of mash - 6 to 8 servings in each. I use my Kitchenaid mixer with the wire whisk attachment for this recipe. You'll have to do two batches for all the potatoes unless you have a larger than standard bowl. It's completely worth it! The kids were fighting for seconds!”

Ingredients Nutrition


  1. Scrub the best sized 12 potatoes in the bag. Poke each with a fork and bake in oven at 375 degrees for 35-40 minutes.
  2. While those bake, peel the rest of the potatoes and boil until soft. Drain.
  3. Cut baked potatoes lengthwise and scoop insides into a bowl. You should end up with 24 shells. Place these on cookie sheets.
  4. In mixer with wire whisk, combine one package cream cheese, one stick butter, and 1/2 cup sour cream until blended.
  5. Add scooped insides of baked potatoes and a little less than half of the boiled potatoes and mix on low speed.
  6. Add some milk and mix until it is the consistency you like.
  7. Add garlic powder, parsley or chives, and salt. I just add it until it tastes good. I think about 1 1/2 teaspoons of each.
  8. Fold in half of the shredded cheddar. You can use more or less, whatever you like.
  9. Fill shells heaping and bake at 375 degrees for 20 minutes or until tops start to brown.
  10. While those bake, repeat the recipe with the rest of the boiled potatoes. Place mixture in two baking dishes (foil bread pans work well) and freeze for later. ***To bake, thaw completely and bake in oven at 375 degrees for 30 minutes or until top starts to brown.
  11. I freeze 8 of the baked filled shells individually for lunches, 8 more get frozen in a foil pan for later, and 8 end up being a side dish to dinner!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a