Mertzie's Twice Baked Potatoes

Michelle Koletar/Mertz


One of my two favorite restaurants as I grew up served the best stuffed potatoes. I never had any that compared. This is not their recipe, but as close as I could come to make them at home. Really yummy and are great as a side or party food. You can use any cheese. I used gorgonzola today in this picture. Enjoy!

pinch tips: How to Peel Potatoes



As many as you want!


10 Min


1 Hr


large russet potatoes (will make 4)
cup sour cream
broccoli florets, diced fine
green onions (use white and green part), diced
slices bacon, fried crisp
shredded cheese (your choice) or gorgonzola or blue cheese crumbles
stick melted butter
paprika for sprinkling
minced garlic or garlic powder

Directions Step-By-Step

Bake potatoes for one hour (or until tender) on 375. (Tip I learned long ago is to boil the potatoes whole for a few minutes before baking for the best flavor!).
Slice potatoes open and let cool down a bit for easier handling. Meanwhile, pour some of the grease from the bacon in a small fry pan. Add and sautee the green onions & the broccoli pieces for about 5-7 minutes.
Cut potatoes in half (down the middle vertical) and then scoop out the insides. Try to leave the potato skins as intact as you can and lay them on baking sheet. Turn oven up to 400 or broil.
Mash the potatoes up a bit. Add sour cream, bacon bits, broccoli & onions, some parmesan, a little garlic powder (or a lot, if ya like!) and mix well. Add a generous amount of black pepper. (I don't add salt, as the bacon is sufficient salt for me.)
Stuff each of the potato skins with potato mixture. Brush melted butter on top of each potato. Sprinkle your cheese of choice on top & add a few sprinkles of paprika on each. Bake or broil until cheese is melted. Enjoy!

About this Recipe

Course/Dish: Potatoes, Other Snacks
Other Tags: Quick & Easy, For Kids
Hashtags: #baked, #Stuffed, #Twice