Twice Baked Potato

Jane Whittaker


This is my version of a twice baked potato, and I have been making these for years.
The only hard part is keeping everyone from diving in before I get to do the photo shoot.


★★★★★ 5 votes

30 Min
45 Min


  • 4 large
    russett potatoes
  • 1/3 c
    philly savory garlic cooking creme
  • 1/3 c
    philly original cooking creme
  • 1/2 stick
  • 1/2 c
    milk or cream
  • 1/2 c
    scallions, chopped green part too, and save some of the green for garnish
  • 4 c
    extra sharp cheddar, divided
  • 1/2 tsp
    each salt and pepper
  • 4 slice
    bacon fried crisp and crumbled for garnish, optional

How to Make Twice Baked Potato


  1. Scrub and prick potatoes 6 to 7 times with the tines of a fork and place in a microwave. Cook on high, turning from time to time until tender.
  2. In a large bowl place the butter and cream cheese.
  3. When the potatoes are just cool enough to handle scoop out the pulp leaving just a thin rim of potato. A sharp knife run around the outside will help this along. Put the hot pulp on the cream cheese and butter.
  4. Reserve 1 cup of cheddar cheese, and 4 tablespoons of chopped scallions.
  5. With an electric mixer,mix the pulp, butter and cooking cremes together until smooth.
  6. Add the milk and whip til smooth.
  7. Add the rest of ingredients and mix well.
  8. Stuff the potato shells with cheese mixture and bake in a preheated 350 degree oven for 45 minutes or until hot.
  9. Last 5 minutes of baking sprinkle the 1 cup of cheddar over and then scallions evenly, continue to cook til all bubbly.

Printable Recipe Card

About Twice Baked Potato

Course/Dish: Potatoes
Other Tag: Quick & Easy

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