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Twice-Baked Potatoes


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  • 4 lg russet potatoes
  • 1 Tbsp unsalted butter or margarine
  • 1/2 cup diced green bell pepper
  • 1/3 cup chopped yellow onion
  • 1 cup thinly sliced mushrooms
  • 2 slices Canadian bacon or lean ham (~ 2oz), diced
  • 3/4 cup shredded reduced-fat cheddar cheese, divided
  • 3 Tbsp skim milk


Servings 4


Step 1

Preheat oven to 425 deg. Scrub potatoes; pat dry. Pierce several times with a fork. Bake until tender, about 1 hr.

While potatoes are baking, melt butter in a large nonstick skillet over med heat. Add the green pepper and onion; saute until crisp-tender, about 5 min. Stir in mushrooms and bacon; saute until mushrooms are tender, about 5 min. Set aside.

Remove potatoes from oven; reduce oven temperature to 350 deg. Slice off tops of potatoes. Scoop out insides, keeping shells intact. In a medium bowl, mash potatoes. Stir in 1/2 cup of cheddar, milk, and vegetable mixture.

Spoon potatoe mixture into shells, dividing evenly. Sprinkle remaining cheddar over tops.

Place potatoes on a baking sheet. Bake until hot, about 20 minutes. Serve immediately.


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