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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5 pounds russet potatoes
8 ounces cream cheese
12 ounces sour cream
1 teaspoon salt
Pepper to taste
Shredded Colby Jack Cheese or cheese of choice
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 350Â° for 30-60 minutes or until warm and slightly browned at edges; serve.
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"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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