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)
  • 1
    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

How to Make Twice Baked Potatoes


  1. Preheat 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.. :)

Printable Recipe Card

About Twice Baked Potatoes

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

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