Twice-Baked Potatoes

I love a Twice-Baked Potato with a steak or with prime rib! There is just no better duo!

I have been making these Twice-Baked Potatoes since high school and usually I just wing the recipe but I actually measured everything out and wrote it down this last time! These cheesy, creamy, delicious potatoes are a treat to go with any meal!

5 from 1 reviews
Twice Baked Potatoes
Prep time
Cook time
Total time
Serves: 8
  • 4 baking potatoes
  • ½ stick (1/4 cup) butter
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • ⅓ cup milk or half and half
  • 2 tsp. seasoned salt
  • ½ tsp. black pepper
  • 3 slices bacon, cooked and crumbled, optional
  • 2 green onions, sliced, optional
  1. Preheat the oven to 400 degrees F.
  2. Wash the potatoes and pierce them with a fork. Place the potatoes on a baking sheet. Bake for 45 minutes to 1 hour until soft like a baked potato.
  3. Remove the potatoes from the oven and allow to cool enough to handle. Cut each potato in half lengthwise.
  4. Reduce the temperature of the oven to 350 degrees F.
  5. Scrape out the insides of the potato into a mixing bowl. Leave a small layer of the potato in the potato skin and be careful to leave the potato shell in one piece. Place shells back on the baking sheet.
  6. Using your mixer or a potato masher, mash the potatoes with the butter and sour cream. Add the cheese, milk, seasoned salt and black and mix until well combined and creamy.
  7. Spoon potato mixture into potato shells, dividing the mixture evenly.
  8. Return the potatoes to the oven for 15 minutes.
  9. Remove from the oven and garnish with bacon and green onions if desired.


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