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Twice Baked Potatoes

Russ Myers


No more boring side dishes, these twice-baked potatoes go perfect with just about any dish.
You can serve them as a hot appetizer or a side dish.

★★★★★ 3 votes
35 Min
1 Hr 15 Min


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4 large
baking potatoes
4 Tbsp
1/2 lb
1 large
onion, chopped
1/2 c
chopped fresh mushrooms
8 oz
sour cream
8 oz
shredded cheddar cheese
1 tsp
crushed red pepper flakes
1 tsp
garlic powder
1 tsp
ground black pepper
1 tsp
chopped fresh chives
1 tsp
panko bread crumbs
1 tsp

How to Make Twice Baked Potatoes


  • 1Preheat oven to 400 degrees. Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • 2Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • 3Over medium-low heat, melt the butter in a large saucepan. Add together onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  • 4Cut open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended. Use a large spoon to fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  • 5Place the potatoes back into the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

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About Twice Baked Potatoes

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom

Show 4 Comments & Reviews

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