twice baked potatoes

July 30, 2022

These are done as half potatoes. They are basically a loaded, twice baked potato skin with bacon and cheese.


  • Prep Time: 10 min
  • Cook Time: 50 min
  • Other:
  • Total Time: 1 hr
  • Servings: 8 halves
  • Yield:


  • 2-3 tablespoons olive oil
  •  4 large baking potatoes, washed
  •  kosher salt
  •  1 cup sour cream
  •  4 tablespoons butter, softened
  •  1/3 cup milk (or half and half)
  •  2 teaspoons garlic powder
  •  1/2 teaspoon salt
  •  1/4 teaspoon ground black pepper
  •  1 1/2 cups shredded Cheddar cheese (Gruyere or Gouda are excellent as well)
  •  4 slices bacon, cooked and crumbled
  •  1/4 cup finely chopped green onion or chives
  •  additional salt and pepper to taste


  1. Preheat oven to 400-degrees F; line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle with salt.
  2. Cut potatoes in half length wise. Place potatoes face down on baking sheet and rub all sides with olive oil and salt from sheet. Sprinkle potatoes with additional salt.
  3. Bake at 400-degrees F for about 30 minutes, until done. Check with fork for doneness. Remove from oven, set aside and allow to cool a bit.
  4. Reduce the temperature of the oven to 350-degrees F.
  5. While potatoes are baking, add sour cream, butter, milk, garlic powder, salt, pepper, cheese, crumbled bacon and green onion to a large mixing bowl. Stir to combine.
  6. Once potatoes are cool enough to handle (or use a dish towel to insulate your hand), carefully scoop out the insides of the potatoes leaving skins intact; add to mixture in mixing bowl. Using a potato masher or fork, combine, mashing together until smooth and fully incorporated. Salt and pepper to taste. Fill empty potato skins with mixture.
  7. Return filled potatoes to the oven for 20 minutes.


  • None


  • None