Ultimate Twice Baked Potatoes

1,919 Reviews 128 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
PONYGIRL64
Recipe by  PONYGIRL64

“I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.

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Reviews (1,919)

Rate This Recipe
tball
4142

tball

Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes, as the recipe states. These have thicker, less delicate skin than some other varieties. Second, don't attempt to scoop out all the flesh, down to the skin. Leave a good 1/4 in. of potato on the skin. This is the way restaurants do it and generally makes for much better results.

anchrista
3331

anchrista

I used very very large russet baking potatoes for this recipe. Perfect. I also added 4 oz. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Sooooo I guess these can be done ahead of time which makes them even better!! Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. My family and friends loved it. I love the idea that they can be done ahead of time. Hope someone finds this helpful. ******************************* Update: So here it is 2013! I can’t believe I wrote the above post in 2004. I’m still making this recipe! I got the “do-ahead” instructions down and thought I should update this post. You can make this dish a day or two ahead of time. Do not bake it. After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Remember the directions do not consider the refrigerator factor so it will increase baking time. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. This will cut down on baking time. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. Freezing: Freeze prior to baking. Tip: flash freeze them so they’re in individual servings.

KRISTYOMAN
2279

KRISTYOMAN

I've made these twice and they are always a hit! I read the other reviews and here's what I suggest: 1) I use the largest potatoes I can find. It doesn't matter if you cook them at 350,400 whatever. The point is to cook them until a knife will go easily through them. It usually takes me an hour and a half. I also wrap mine in foil with a teeny bit of butter and salted. 2) I also mash mine with about 1/2 pkg of cream cheese. I just happen to really like cream cheese. :-) 3) I mix the bacon in the potato mixture. I don't mess with topping it usually. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. No mess! 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Quicker than baking. 6) These freeze really well wrapped in plastic wrap and then aluminum foil.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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