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Twice-Baked Potatoes

Twice-Baked Potatoes

Serving Size: serves 4.

This is one of my favorite "go-to" side dishes when company comes over. You can make them a day ahead of time -- just do the final baking right before serving.


  • 4 ea. russset potatoes, washed and pierced
  • 2 Tbsp. sea salt
  • 2 Tbsp. butter
  • ½ c. sour cream
  • 1 c. shredded sharp cheddar cheese
  • ½ tsp. paprika
  • ¼ c. crumbled bacon
  • ¼ c. green onion, chopped


  1. Rub the outside of each potato with ½ tablespoon of salt.
  2. Wrap each potato in aluminum foil and bake in a 400 degree oven for about 1 hour, or until the potato pierces easily with a fork.
  3. Cut the top 1/4 off of each potato and reserve.
  4. Carefully remove the inside of the potato, leaving about 1/4 inch thickness inside the potato shell.
  5. Combine the inside of the potato with the remaining ingredients.
  6. Carefully fill the potato shells with the filling and replace the potato "cap" that was sliced off.
  7. Bake at 350 degrees for 30 minutes.
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