Twice Baked Potatoes

Linda Boyd Moyles Swesey


Whenever I serve a tri tip or red meat I always try and have twice baked potatoes! They are always a hit with family & friends.

★★★★★ 1 vote
1 Hr 30 Min
2 Hr
Convection Oven


6 large
russet potatoes
1 bunch
green onons chopped
1 large
red bell pepper (1/2 chopped, 1/2 sliced thin)
celery stalk chopped
1/2 c
butter (softened) more if like
1/2 c
sour cream
1 c
grated cheese (colby mix is good)
2 clove
garlic minced
1 Tbsp
olive oil, extra virgin
season with salt & pepper to taste
paprika sprinkle on top of potatoes
optional: lawry's seasoning salt and or lawry's garlic salt, season to your taste


1Preheat oven 350 degrees
Wash potatoes thoroughly, Olive oil skins, slice down the middle just scaring the potatoes, place on oven rack for approx 60 minutes or until tender so that a fork can pierce it with ease.
Let potatoes cool for about 1/2 to 1 hour. Cut them in half, scoop out potato into a nice large bowl. Mash the potatoes. Add your onions, garlic, celery, bell pepper, butter, sour cream, and seasonings. Reserve back some cheese, reserved some bell pepper slivered long ways and parsley for garnish. After mixtures is mixed, scoop it with a small spoon and stuff your potato skins, (see photo). After they are all stuffed, do the garnish. Place potatoes on a cookie sheet uncovered and bake again for 30 minutes at 350 degrees.. Wa la! You have Twice Baked Potatoes!
You can get creative and use other veggies and spices.. :)

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free