Instructables

Twice Baked Potatoes

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Picture of Twice Baked Potatoes
Twice-baked potatoes are a great holiday meal. To be honest, they're great for any day and are super tasty and filling. Potatoes with cheese, bacon, green onions, and more cheese? How can that be wrong?

They're also super easy to make. Aside from the baking of the potatoes, these only take about 15 minutes or so of work to make.

Want some? Let's do this!

 
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Step 1: Ingredients

Picture of Ingredients
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Here's what you need:
  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, split in half
  • green onions, sliced, split in half
Preheat oven to 350F/175C

Step 2: Bake potatoes

Picture of Bake potatoes
Wash your potatoes and then poke at the skin with a fork to allow steam to escape.

Bake potatoes in the oven for an hour at 350F or 175C.

Check to see if they're cooked by stabbing them with a fork. The fork should easily go in. If not, let 'em cook a little longer.

Step 3: Cook up come bacon

Picture of Cook up come bacon
While the potatoes are cooking, cook up the 8 strips of bacon in a pan.

When they're cooked, drain them and let them cool on a paper towel. Now break them up into small pieces with your hands and set aside.

Step 4: Cut 'em and scoop 'em

Picture of Cut 'em and scoop 'em
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When the potatoes are fully cooked, take them out and slice them in half lengthwise.

Now scoop out the potato flesh into a bowl. If the potatoes have been fully cooked, this should be easy. Don't worry too much about getting all the flesh out. If you do that you could easily rip the skin apart and we want it intact.

Step 5: Mix up innards

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Mix the potato flesh with the sour cream, milk, butter, salt, pepper, half of the cheese, and half of the green onions.

In other words, set aside one half of the cheese and one half of the green onions and toss everything else in with the potato flesh and mix it up.

When it's all smooth and thoroughly mixed, spoon the mixture back into the potato skins.

Step 6: Toppings

Picture of Toppings
Sprinkle the remaining bacon, cheese, and green onions on top of the potatoes.
buskrat7 months ago
These are one of my favorite but i Add about 1/8 to 1/4th cup ranch for a little extra flavor
um....i think you meant "cook up SOME bacon," not "cook up COME bacon." kinda surprised nobody mentioned that yet.
Even though I haven't been around, I've still been making these exactly the same way ever since I saw this.
fungus amungus (author)  GorillazMiko1 year ago
Whoa! GorillazMiko sighting! Where've you been?
Graduating high school, 1st semester of college, & work started taking a bunch of my time up, along with photography, music, and art. I was actually planning on traveling up to San Francisco in December for a road trip...
fungus amungus (author)  GorillazMiko1 year ago
Sounds like things have been very good then. Nice to hear. We're always up for visitors and are much easier to find now.
WUVIE2 years ago
Oh yummy! So simple, but so delicious! Guess what we're having for dinner!
Thanks for sharing! Loved your Instructable!
ytashi3 years ago
can i replace the bacon with bits of chicken or beef? im sure this recipe will be a blast no matter what meat i put in.. hands up voters!
thebeef23 years ago
I just made these for my mom on Mother's Day and they were a hit! Thanks for the great guide!
etw3 years ago
Be carefull with a kitchen machine to mash up th eingredients. It is quite easy to change the structure of the starch into something that looks and tastes like wallpaper -glue.

Consider using a fork or a manual potato masher to mash them up and keep a bit of structure
J.F.K.3 years ago
Gonna make these for dinner tonite with strip steak on the grill can't waite !!!! On a side note.. when i bake potatoes i use very high heat..475 to 500 and I use the biggest potatoes i can find. Here's the cool part. Clean the taters really well and poke them several times with a fork. Make sure the potatoes are really wet and roll them in salt (I use table salt) for a nice even crust. I mean a thick crust of salt..not just a ltitle. Next place a sheet pan or cookie sheet on the lowest rack or foil on bottome of the oven. (to catch runaway salt) Once the potatoes are thickly coated..place them directly on the middle oven rack (no pan or foil) and bake 60- 90 mins at least...(i have left them in longer and never burnt one. The inside of the shell will start to get a little brown after about 90 mins...that's my fav part. Once they're done..use an oven mit or glove to hold them over the trash or sink and scrape/ break away the salt crust and enjoy the best fluffiest baked potatoe to ever cross your lips. `BON APPETIT !!!!!!
Making this right now. 2 more minutes for the potatoes to be done baking, and around 20 more to eat!
flio1914 years ago
I'm drooling... so hungry
NicoleDawn4 years ago
When I bake my potatoes I clean them up really good and poke some holes in them with a fork.  Then rub butter on the outside, roll up in aluminum foil and bake.  I have yet to have a dried out baked potato doing it this way.

A quick suggestion - have your foil sheets laid out so you can put a potato on each one as you butter them.  Then you can wash you hands after using the butter and you don't have to mess up your hands again to roll them up!
CrLz4 years ago
You just made my wife very happy!  She loves twice baked potatoes, and this is a great recipe.

Cheers!
fungus amungus (author)  CrLz4 years ago
Yeah. I made a bunch and brought the leftovers in for work. One of the coders ate them for lunch all week. She loved 'em.
Liam Wolf4 years ago
Made them for thanks giving. They were amazing, and yummy. Thanks for the Instructable.
fungus amungus (author)  Liam Wolf4 years ago
Cool. Glad to hear it!
JakeTobak4 years ago
I'm gonna give this a try for thanksgiving. I'll probably be using turkey bacon, I'm gonna be the only jew in a room full of christians and I'm not the one who needs everything kosher -.-
Anyway, would you recommend doing the first baking+assembly, then driving over to thanksgiving and doing the second baking on site or just getting everything cooked before hand and heating up when it's time to eat?
fungus amungus (author)  JakeTobak4 years ago
I'd prefer to have the second baking done on site. I like my cheese freshly melted.

You might even heat them up for a bit without the toppings for 10 minutes or so to get it hot again and then put the toppings on.
bounty10124 years ago
Looks great! :D
these things are delicious....ive made these in my culinary 1 class
WoundedEgo4 years ago
I have no doubt that these are delicious, but I'm too cheap to bake potatoes in an oven for an hour. I suggest microwaving the potatoes for 5 minutes - it is so much more economical, and the potatoes don't dry out; You actually are "steaming" the potato. And you don't have to poke the potatoes because they cook evenly without it.

Also, any time you are mashing potatoes, be sure to choose a "starch" potato rather than a "wax" potato. Idaho or Russets would be good.
Ix-nay on the Microwave-ay.

As far as I'm concerned, any radiation that does such an intense job of changing the molecular structure of my food is not fit for anything other than warming cold coffee. And even then, only if a stove isn't available.

I have friends who actually had sections of their intestines cooked and permanently damaged by poorly designed and shielded microwave ovens. They would put something in it, stand there while it was radiated, and got more than they bargained for.


So I say no thanks to microwaves whenever possible.
frollard4 years ago
These (aka stuffed potatoes) are AWESOME

I still like adding more butter, chives, sour cream, and bacon...just to be sure :D
red-king4 years ago
 they look very tasty... i think i might make some for supper next weekend. 
nycdesigner4 years ago
 I mix in at least half the bacon in the filling, and use cream cheese and butter instead of sour cream. I like to turn on the broiler for a few minutes at the end to crisp up the peaks, too.
bumsugger4 years ago
"Maris Pipers", if'n you can get 'em in your part of the world.
lemonie4 years ago
These things are one of my favorites, do you know what variety of spud you used?

L
they look like freakishly large russet potatoes to me.
fungus amungus (author)  mikeasaurus4 years ago
Yup. These were monsters!
I'm going to try this. Soon.
 
potatoes with bacon! how can you go wrong?
l8nite4 years ago
great pics, well done "ible" these are always a hit with my family, preferring a little chunkier filling we use a fork instead of a machine.  We make them the whole meal at times by adding pulled pork or shredded chicken, salmon or turkey (or any meat you would have mashed/baked potatos with) to the mix and instead of slicing the potato in half we just remove a small portion from the "top", it makes scooping out the insides a little more work but it holds more filling...
Jaelle4 years ago
They definitely looks delicious (without the bacon).

smilee4 years ago
Ahhhh.... I love these things! I ALWAYS have them for thanksgiving.
kfr1sby4 years ago
Mmmm these look so yummy! I love twice baked potatoes, but my husband isn't a big fan...so I don't get to make them very often.