Twice baked potatoes are one of those dishes that I absolutely love, but that I have never bothered making because they just seem like too much work.   At the end of the day just getting the main dish on the table can be a chore so fancy side dishes never even make it on to the plan.  Twice baked potatoes aren’t really difficult, they just take some planning ahead!

I used very large russet potatoes for these.   For some reason, I had more “insides” than could fit in the potatoes.  I just baked the extra in small dish.

Yields 4

Twice Baked Potatoes

15 minsPrep Time

2 hoursCook Time

Save Recipe


  • 4 large potatoes, around 1 pound each
  • Olive oil
  • 1/2 cup sour cream
  • 4-6 strips bacon, cooked crisp and crumbled
  • 1 cup cheddar cheese
  • 2 Tablespoons butter
  • 1/2 cup milk
  • Chopped green onion (optional)
  • Chives (optional)


  1. Scrub potatoes and dry off and then prick potatoes liberally with a fork.
  2. Rub potatoes with olive oil, salt, and pepper.
  3. Bake potatoes either on a cookie sheet or directly on the oven rack at 425 degrees for about an hour or until soft. Remove potatoes from oven and allow to cool.
  4. Slice off top third of potato lengthwise.
  5. Carefully remove insides of potato leaving about 1/4 inch of potato on the skin.
  6. In a bowl combine scooped out potatoes, sour cream, milk, and butter. Use a potato masher to mash the mixture together.
  7. Stir in bacon, cheese, chives and green onion reserving a small amount of each to put on top of potatoes.
  8. Bake potatoes at 350 degrees for 15-20 minutes or until heated through.


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