My Twice Baked Potatoes
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Cook time: 
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Serves: 6 savory twice baked potato halves
Cheesy potatoes twice baked are twice as good!
What to get:
  • 4 medium russet potatoes
  • 2 cups shredded cheddar cheese mix, like Colby Jack (1 cup is for topping)
  • ¼ cup shredded Parmesan cheese
  • ½ cup sour cream, (I use Daisy Light)
  • 3 T butter
  • 4 T chopped green onion
  • 2 cloves minced garlic
  • 4 strips of bacon, cooked & crisped, set aside for topping
  • Paprika
  • Ground black pepper, to taste
  • Seasoning Salt, to taste
What to do:
  1. Bake whole, clean potatoes with skin on @ 420 degrees, until tender (test with fork)
  2. Once done, let cool slightly, enough to handle & slice length-wise in halves
  3. Reduce oven temperature to 350.
  4. Spoon-out insides of potatoes (while warm) into a mixing bowl, being careful not to scrape skins too thin or pierce through them.
  5. In bowl of an electric mixer or with spoon, lightly combine potatoes & all ingredients except bacon & 1 cup of extra cheddar cheese for topping.
  6. Combine for 1 minute in mixer (avoid over-mixing, as will yield glue-like potatoes).
  7. Place 6 of the potato skin halves on a baking sheet (discarding 2)
  8. Stuff 6 skins with cheesy mix & bake 10 mins at 350.
  9. Remove twice backed potatoes & top evenly with the extra shredded cheese & bake for another 10 mins at 350.
  10. Remove from oven & let cool slightly, top wiith crumbled bacon and chives (optional).
These are easy any night, but bake potatoes ahead as they take at least an hour. Make sure to make the baked potato/cheese mix while potatoes are still WARM, or it can become glue-like if they rest too long. Mix lightly, only for a min or so.* These save well in fridge. Just reheat leftovers in 350 oven.
Recipe by the dinnervine at