October 2021

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Hearty Twice-Baked Potatoes

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  • 4 large russet/baking potatoes
  • 8 slices of bacon
  • ¾ cup sour cream
  • 4 tbls of cream
  • 3 tbls of olive oil
  • 1 ¼ cups of cheese (Cheddar or Monterey jack work best)
  • ¼ tsp of coarse salt
  • ½ tsp of seasoning salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • 4 thinly sliced green onions


  1. Preheat oven to 375 degrees F.
  2. Poke holes in potatoes with a fork.
  3. Brush potatoes with olive oil & sprinkle with coarse salt.
  4. Bake potatoes for 1 hour (or until fork tender).
  5. Cook bacon to your preference. Drain, crumble, & set aside.
  6. Carefully slice the top of each potato & gently squeeze the ends to loosen the potato filling from the sides of the skin.
  7. Using a small spoon, scoop out the inside of the potato – keeping the skin intact.
  8. In a medium or large-sized bowl, mash together potato, sour cream, cream, 1 cup of cheese, seasoning salt, pepper, & garlic powder.
  9. Stir in green onions & bacon (saving some for a garnish, should you wish).
  10. Carefully spoon the potato mixture back into the potato skins.
  11. Sprinkle remaining ¼ cup of cheese and reserved bacon & green onion on top.
  12. Put potatoes back into the oven and bake for 10-15 more minutes.
  13. Serve & enjoy!

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