Cathy Nunn


I really don't know why we don't see more of these served in restaurants... They are so easy to make. They involve just a little work, but are so well worth it!


★★★★★ 1 vote

15 Min
1 Hr 30 Min


  • 2 large
    russet baking potatoes
  • 3/4 to 1 c
    sour cream (add more or less--to your taste) may use light or fat-free sour cream
  • 4 to 6
    strips of meaty bacon (or deced ham), diced and fried, reserve some of the bacon grease for flavor
  • 1/2 c
    diced onion--may use diced green salad onions (optional, but good!)
  • 1 to 1 1/2 c
    shredded cheddar cheese (add more or less to your taste)
  • 1/2 stick
    butter or margarine (soft or melted)



  1. Preheat oven to 350 degrees.
    Bake the two potatoes whole and uncovered directly on the rack for one hour or until done. Do not coat with oil or butter. When done, let cool. Then slice in half lengthwise. Spoon out the contents into a bowl, leaving the potato skins intact. Mash the potato well. (Leave just enough of the potato in the skin to keep the skin from falling apart.) Set aside.
  2. Dice the bacon and onion and fry together in a skillet until done and onions are a little browned. Add to potato, along with other ingredients. Mix well. May add a little of the bacon grease for the flavor, but not too much. No more than 1 Tbsp per potato half. But remember, this is optional.
  3. Stuff the potato skins with the mixture. Since extra ingredients are added, these will look overstuffed. That is the way they should look. Pack in the skins well, but be careful not to break the skins.
  4. Place on a cookie sheet with the stuffing side up. May add a little additional cheddar cheese or bacon bits to the top if desired. Bake another half an hour at 350 degrees or until heated through and cheese is melted. Serve hot.

    Note: This is a versatile recipe in that you can add other things, like whatever you like to have on a baked potato. In lieu of frying strips of bacon, you can use real pre-made bacon bits. Real bacon bits taste better. I also like to add cooked and chopped broccoli to my twice-baked potatoes before baking. Add up to 1/3 Cup (per potato half) of diced chicken, beef, ham or sausage to make more of a main dish. These ingredients will make it stack up high, but in the end, it will make an appetizing presentation and will taste delicious!

Printable Recipe Card


Course/Dish: Vegetables Potatoes

Show 3 Comments & Reviews

27 Stuffed Food Recipes

27 Stuffed Food Recipes

From appetizers to meat and baked treats, stuffed recipes are fun. Stuffed peppers are always a winner but other dishes can be stuffed too. Crescent dough can be stuffed with pretty much anything. Turn a basic chicken breast into something special by stuffing it with cheese and bacon. Stuffed shells are traditionally Italian but give […]

12 Yummy Ways to Use Bananas That’s Not in Banana Bread

12 Yummy Ways to Use Bananas That’s Not in Banana Bread

It seems no matter how hard we try, eating a bunch of bananas before they turn brown is a challenge. What happens when bananas get a little too ripe? It’s time to make banana bread. Or is it? If you want to make banana bread, check out 11 of our best banana bread recipes. But, […]

20 Super Tasty Chicken Recipes

20 Super Tasty Chicken Recipes

“What’s for dinner?” That’s the infamous question we get tired of hearing and figuring out. But, we have your answer – chicken. Now, wait. Before you say that’s boring, trust us. We guarantee your family will love all of these 20 super tasty chicken recipes. From BBQ chicken pizzas to orange chicken and rice to Parmesan […]