Twice Baked Potatoes




About: I like to make things for the internets. I also sell a pretty cool calendar at You'll like it.

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

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

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

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

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

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

Sprinkle the remaining bacon, cheese, and green onions on top of the potatoes.

Step 7: Second Baking

Put the potatoes back into the oven at 350F/175C for another 15 minutes.

Let cool just a little bit and eat! These are delicious when they're freshly made, but are also great as leftovers. Just make sure they're nice and hot when you eat them.


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41 Discussions


3 years ago

for me ,those are opportunity.


4 years ago on Introduction

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!


5 years 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.

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...


7 years ago on Introduction

Oh yummy! So simple, but so delicious! Guess what we're having for dinner!
Thanks for sharing! Loved your Instructable!


8 years ago on Introduction

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!


8 years ago on Introduction

I just made these for my mom on Mother's Day and they were a hit! Thanks for the great guide!


8 years ago on Step 5

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


8 years ago on Introduction

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 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 !!!!!!


8 years ago on Introduction

Making this right now. 2 more minutes for the potatoes to be done baking, and around 20 more to eat!


9 years ago on Introduction

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!