Real Recipes From Real Home Cooks ®

amazing twice baked potatoes

(9 ratings)
Blue Ribbon Recipe by
Samantha Jolin
Grand Forks, ND

I took a variation of how my mother-in-law made these and made it my own. My husband looooves them as well as my kids!! They are always a hit at gatherings.

Blue Ribbon Recipe

Truly amazing these twice baked potatoes are savory and oh so creamy. Bell peppers add pops of sweetness to the potatoes. Ham and bacon give them the smoky flavor you expect in a twice baked potato. There is melty cheese in every bite. Super yummy, we highly recommend giving this side dish a try.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 6 serving(s)
prep time 1 Hr
cook time 2 Hr
method Bake

Ingredients For amazing twice baked potatoes

  • 6
    baking potatoes
  • 1/2
    yellow bell pepper
  • 1/2
    green bell pepper
  • 1/2
    red bell pepper
  • 1
    red onion
  • 1/2 c
  • 1/2 c
    bacon, cooked
  • 1/4 c
    milk, 1%
  • 5 Tbsp
  • 5 Tbsp
    olive oil, light
  • 1 lb
    cheddar cheese, shredded
  • 2 Tbsp
    garlic pepper
  • 1 1/2 c
    sour cream

How To Make amazing twice baked potatoes

  • Potatoes baking in the oven.
    Preheat oven to 350 degrees. Wash potatoes and poke holes with a fork. Bake for about 1 - 1 1/2 hours.
  • Diced onion, peppers, ham, and bacon on a cutting board.
    While those are baking, dice up the onion, peppers, ham, and bacon.
  • Sauteeing onions, peppers, and garlic pepper in olive oil.
    Sautee the onions, peppers, and garlic pepper in the olive oil until tender. Remove from heat.
  • Crumbled bacon and diced ham added to onion mixture.
    Mix the crumbled bacon and diced ham with the onion mixture. Sautee for about 5 minutes. Drain oil from mixture.
  • Potatoes cut in half lengthwise.
    When potatoes are tender when stabbed with a fork, remove from oven. Cut in half, lengthwise, and allow about 10 minutes to cool.
  • Scooping potato out of skins.
    When potatoes are cooled, scoop out the inside with a spoon being careful not to break the skin. Save the shells on a foil-lined cook sheet.
  • Scooped potato into a bowl with margarine, milk, sour cream, and cheddar cheese.
    Put the scooped out potato into a bowl. Mash with margarine, milk, sour cream, and half the cheddar cheese.
  • Stirring in the onion mixture.
    When done mashing to your desired chunkiness or smoothness, add in the bacon, ham, onion mixture. Mix well.
  • Potato/onion mixture stuffed into the potato skins.
    Begin scooping mixture back into shells. Fill them as full as you can they can be overflowing.
  • Cheese sprinkled on top.
    Cover the potatoes with the remaining cheese.
  • Baking until the cheese melts.
    Bake for about 15 minutes at 350. Let cool about 10 minutes before serving.