Twice-Baked Potatoes

Tammy Raynes


You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate. When you're ready to bake, remove them from the refrigerator while the oven preheats. Bake as directed.

This recipe came from one of our local restaurants and I obtained their recipe and tweaked it a bit.

★★★★★ 1 vote
1 Hr 30 Min
30 Min


large russet potatoes
1/2 c
butter or margarine, softened
3/4 to 1 c
milk or half-and-half cream
3 Tbsp
crumbled cooked bacon
3 Tbsp
finely chopped onion
1 Tbsp
snipped chives
1/2 tsp
dash of pepper
1 1/2 c
shredded cheddar cheese, divided


1Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool.
2Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1/4" shell. Discard skin from slice.
3Place potato pulp in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells.
4Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through.

About this Recipe

Course/Dish: Vegetables, Potatoes
Other Tag: Quick & Easy
Hashtags: #cheese, #baked, #Stuffed