Twice Baked Potatoes

Twice Baked Potatoes Recipe

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Amy Alusa


We make these as appetizers on holidays and special occasions. Everybody loves 'em and they disappear fast! Enjoy!


★★★★★ 1 vote

30 Min
1 Hr 10 Min


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  • 1 lb
    russet potatoes (look for small ones)
  • 1 c
  • oz
    table cream or evaporated milk (not condensed)
  • 1 pt
    sour cream
  • 1 lb
    bacon, not too much fat
  • 1/2 bunch
    little green onions, washed, thinly sliced, including some of greens
  • 1/2 lb
    cheddar cheese (your choice how strong flavored) grated

How to Make Twice Baked Potatoes


  1. Wash,raw potatoes. Rub with olive oil or wrap in aluminum foil, shiny side out. Bake for 1 hour or until tender and easy to spear with a fork. While cooking potatoes, cook bacon until barely crispy. Put bacon on paper towels to drain grease. After cooling a bit, crumble and set aside. Drain the cooked potatoes.
  2. Cut each potato in half, the long way. Scoop out the potato, leaving just enough potato to retain it's shape.
  3. In a large mixer bowl, whip the scooped out potatoes with butter, table cream (or canned milk), salt and pepper to taste.
  4. Add sour cream, crumbled bacon and onions to the whipped potatoes. Mix until combined.
  5. Spoon whipped potatoes into each potato shell. Top each with some grated cheese.
  6. Bake for about 10 minutes or long enough to melt the cheese. Cool until touchable, and serve hot or warm.

Printable Recipe Card

About Twice Baked Potatoes

Course/Dish: Potatoes, Other Appetizers
Hashtag: #cheese

Show 2 Comments & Reviews

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