Twice-Baked Potatoes

Twice-baked potatoes, although incredibly yummy, are a dish that I usually reserve for special company. It is much less labor intensive and nearly as tasty to whip up a cheesy potato casserole, but for presentation and richness… you can’t beat these potatoes!  The most fantastic thing about them is their versatility; add and subtract ingredients based on your preferences and what you have on hand.

I’ve learned a couple of tricks while making this dish.  First, bake one more potato than you are going to serve. That way, if one of the potato skins breaks during preparation you have a backup.  Also, I like my filling to mound over the potato skins.  It’s helpful to have the pulp of that extra potato.

Secondly, I’ve seen many a twice-baked recipe that says to peel the top of the potato off and scoop from there.  I don’t do that for two reasons.  It makes the whole process more difficult and time consuming (who needs that?) and my goodness, we’re full already!  Who needs to eat a whole potato with a big meal?  Cutting the potatoes in half works well for me.


Twice-Baked Potatoes

  • five large baking potatoes
  • 2 T. butter
  • 1/2 c. sour cream
  • 1/4 c. whipping cream
  • 1/3 c. milk (more or less)
  • 1 T. dried chives
  • 1 green onion, thinly sliced
  • 3 strips bacon, cooked and crumbled
  • 1 1/2 cups sharp cheddar cheese, divided

Scrub and bake the potatoes.  Allow to cool.  Cut potatoes in half and carefully scoop out the pulp.  Discard two of the potato skins.  Add butter, sour cream, and whipping cream to potato.  Mix well.  Slowly add milk while stirring (I use my hand mixer) to get the desired consistency.  Stir in chives (by hand now), green onion, bacon, and 1 cup cheese.  Carefully fill potato skins.  Top with remaining cheese.  Bake for 15 minutes at 350°.

This recipe was originally posted with my barbecued brisket. While they are delicious together, I thought the potatoes deserved their very own post.


  1. I love twice baked potatoes! This recipe & photo look wonderful! Thanks for sharing.

  2. Cindy Waddill says:

    I really enjoy your recipe post. Thanks so much.

  3. I love these, and this is very similar to my recipe.

    One time (and maybe energy) saving tip is that the potatoes can be cooked in the microwave instead of baked. Then if you are not baking anything else, you don’t need to heat the whole oven up just for a few potatoes (until you need to broil them anyways).

    To cook the potatoes in the microwave first poke a couple of fork holes in them (important), then put them in a plastic bag (I use an old bread one) leaving the mouth of it slightly open to let steam out. And be careful taking them out; the air in the bag will be scalding hot.

    Then after scooping the potato flesh out, I like to crisp up the skins just a bit under the broiler or in the toaster oven before filling them.

    Also, no need to discard the extra skins, just add a little butter to them and bake them with the rest of the potatoes. Then fill them with a little sour cream, chives, bacon, and, cheese. Careful though, your family may fight over these and neglect the rest of the potatoes.

    • I’ve done potatoes in the microwave in a pinch, but I’m not crazy about the flavor or texture when they are nuked… so I try to avoid it. But yes, most certainly a time saver!

  4. AllieZirkle says:

    For those of us who don’t know how to first bake a potato, could you add “how to bake a potato” link or directions? Please? 🙂 Looks tasty!

    • Rest assured, you’re not the only one to ask me that. 🙂 There are different methods, but just scrub and poke a few holes (with a fork or knife) in your potatoes, and stick them in a 350° oven for about an hour. Then poke them to see if they’re done. I’ll elaborate on that in a post soon.

  5. Oh my gosh, those look delicious! Will have to try this recipe! Thank you!

  6. These were really good but they were even better as leftovers. I know I can’t go wrong when I’m trying one of your recipes 🙂

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