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!

Step 1: Ingredients

Picture of Ingredients
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
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EurekaFactory made it!yesterday

It's the Cliff's Notes version, in the microwave, but absolutely delicious! Thanks for the nice inspiration. :-)


DianaS38 months ago

These really are the bomb. I have been making them for years! The best part is I make them the day before. You finish them off the next day by warming them up in the oven, throwing on the toppings and voila! Also , they freeze increadible well and re heat up like a charm! I have also added parmeisan cheese and or goat cheese on occasion for a nice twist. Whatever you do only use REAL butter. Why skip on something so great! Have a wonderful Christmas everyone!

come bacon.... hmmmmm

come bacon.... hmmmmm

um....i think you meant "cook up SOME bacon," not "cook up COME bacon." kinda surprised nobody mentioned that yet.
And something to add.... If yall are friends & you meant nothing then my bad... You will get where I am coming from. I am tire of everything having to be PC
buskrat1 year ago
These are one of my favorite but i Add about 1/8 to 1/4th cup ranch for a little extra flavor
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)  GorillazMiko2 years 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)  GorillazMiko2 years 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.
WUVIE3 years ago
Oh yummy! So simple, but so delicious! Guess what we're having for dinner!
Thanks for sharing! Loved your Instructable!
ytashi4 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!
thebeef24 years ago
I just made these for my mom on Mother's Day and they were a hit! Thanks for the great guide!
etw4 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.4 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!
flio1915 years ago
I'm drooling... so hungry
NicoleDawn5 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!
CrLz5 years ago
You just made my wife very happy!  She loves twice baked potatoes, and this is a great recipe.

fungus amungus (author)  CrLz5 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 Wolf5 years ago
Made them for thanks giving. They were amazing, and yummy. Thanks for the Instructable.
fungus amungus (author)  Liam Wolf5 years ago
Cool. Glad to hear it!
JakeTobak5 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)  JakeTobak5 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.
bounty10125 years ago
Looks great! :D
these things are delicious....ive made these in my culinary 1 class
WoundedEgo5 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.
frollard5 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-king5 years ago
 they look very tasty... i think i might make some for supper next weekend. 
nycdesigner5 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.
bumsugger5 years ago
"Maris Pipers", if'n you can get 'em in your part of the world.
lemonie5 years ago
These things are one of my favorites, do you know what variety of spud you used?

they look like freakishly large russet potatoes to me.
fungus amungus (author)  mikeasaurus5 years ago
Yup. These were monsters!
I'm going to try this. Soon.
potatoes with bacon! how can you go wrong?
l8nite5 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...
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