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Twice Baked Potatoes


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  • 4 large baking potatoes
  • 1 Cube Butter
  • 1/2 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup milk
  • 1 Scant Tablespoon Garlic Salt
  • 1 1/2 teaspoons Onion Salt
  • Salt and pepper to taste
  • 8 slices bacon (1/2 Cup)
  • 2 Stems green onions
  • 1/2 cup shredded Cheddar cheese,


Adapted from


Step 1

Wash your potatoes and then poke at the skin with a fork to allow steam to escape.

Bake potatoes in the oven for an hour at 350F or 175C.
While the potatoes are cooking, cook up the bacon in the oven or microwave.

When they're cooked, drain them and let them cool on a paper towel. Now break them up into small pieces with your hands and set aside.

When the potatoes are fully cooked, take them out and slice them in half lengthwise. Now scoop out the potato flesh into a bowl. If the potatoes have been fully cooked, this should be easy. Don't worry too much about getting all the flesh out.

Mix the potato flesh with the sour cream, milk, butter, salt, pepper,and cheese.

When it's all smooth and thoroughly mixed, spoon the mixture back into the potato skins. I like to place in a siplock baggie cut up one inch diagonal on the corner and pipe into potato skins.

Sprinkle the remaining bacon, cheese, and green onions on top of the potatoes

Put the potatoes back into the oven at 350F/175C for another 15 minutes.
Let cool just a little bit and eat! These are delicious when they're freshly made, but are also great as leftovers. Just make sure they're nice and hot when you eat them.

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