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Twice Baked Potatoes


  • 8 large baking potatoes scrubbed clean
  • canola oil
  • 10 slices bacon fried til crisp & diced
  • 1/2 pound 2 sticks of butter, cut into slices
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 to 1/2 teaspoon seasoned salt I like Lawry's
  • 1/2 teaspoon black pepper
  • 2 heaping cups shredded sharp cheddar cheese
  • 1 bunch green onions chopped


  • Preheat oven to 400 degrees.
  • Rub the outside of the potatoes with canola oil. Place the potatoes in a baking sheet and bake for 1 hour. Remove the potatoes from the oven & reduce the oven's heat to 300 degrees.
  • Combine the butter, sour cream, 3/4 of the bacon, milk, seasoned salt, & pepper in a large bowl.
  • While the potatoes are still warm, grip them with clean kitchen towel & slice in half lengthwise. Using a spoon, hollow out the potatoes. Repeat until all the potatoes have been hollowed out. Place the potato shells on a large baking sheet.
  • Add the potatoes to the bowl with the sour cream mixture & combine using a potato masher. Stir in half of the cheddar cheese & 3/4 of the green onions to the mixture.
  • Fill each potato with the mashed potato mixture, leaving a little room for the reserved cheddar cheese. Top with the shredded cheddar.
  • Bake for about 15 minutes, until the cheese is melted & the potatoes are hot. Sprinkle with the reserved bacon & green onions.