Twice-Baked Potatoes

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4.6 from 5 reviews


  • 2 large Russet potatoes (about 6 ounces each)
  • 1/4 cup sliced green onions
  • 2 tablespoons sour cream or plain yogurt
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1/2 cup grated cheese, divided
  • Optional: 1/4 cup crispy bacon bits and/or 1/2 cup steamed small broccoli florets


  1. Scrub the potatoes very well and poke holes around the equator, long-ways, with a paring knife.
  2. Cook in the microwave (high power for 7-8 minutes) or oven (350ºF for 1 hour) until soft all over. Leave the oven on 350º or set it to preheat to 350º.
  3. Cool potatoes until you can handle, then cut in half along the equator.
  4. Use a grapefruit spoon to scoop out the inside of the potatoes, leaving about 1/4 inch “shell”.
  5. Put the potato insides in a bowl with the onion, sour cream, butter, salt, pepper and mash until smooth.
  6. Stir in optional ingredients and half the cheese.
  7. Pack potato shells with the mixture, mounding it up.
  8. For crispy potatoe skins (you want) rub the shells with a little more soft butter.
  9. Place potatoes on a baking sheet and sprinkle the tops with remaining cheese.
  10. Bake at 350 for about 20 minutes until heated through.


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