Twice Baked Potatoes

Twice Baked Potatoes

Jamie 0

"This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling."

Ingredients 1 h 30 m {{adjustedServings}} servings 859 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 859 kcal
  • 43%
  • Fat:
  • 50.3 g
  • 77%
  • Carbs:
  • 73.5g
  • 24%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1497 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  2. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  5. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  6. Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  7. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
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Reviews 213

  1. 292 Ratings

Syndi Valenzuela

Very good! I do recommend to cut back on the onion! I LOVE onions and I had doubled the recipe to make 8 potato's and halfed the onion's because it seemed like a lot to me and it was still very potent. Very good though! Thanks for the recipe! I will make this again!


These are hands down the best stuffed potatoes ever. I leave out the bread crumbs, but otherwise follow the recipe. I made them for Christmas Eve and they were a huge hit. Now I make them about once a week.


A great alternative to the usual baked potato. It takes a little more time, but is so good! I used reduced fat sour cream, 2% cheddar cheese and less butter and it was still delicious! I would recomend mashing the potatoes when all of the ingrediants get into the bowl to make a more creamier mixture. I will definately make this again! Thanks!