Twice Baked Potatoes

Mmmmmm…. so good!!


  • 4 Russet potatoes
  • 2 cups cheddar cheese, shredded
  • 1 cup uncured bacon bits
  • 1 cup sour cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon dried chives
  • olive oil
  • sea salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Wash/scrub potatoes and place on a foiled baking sheet.
  • Brush potatoes with olive oil until coated and lightly salt with kosher salt.
  • Bake potatoes for 50-60 min until fork tender.
  • Let potatoes cool and then slice in half lengthwise.
  • Scoop out the insides of each potato half into a mixing bowl, be careful not to tear the skins. Leave a small rim around each potato half for support.
  • Place each scooped out potato half in a baking dish and set aside.
  • Mash the potato insides and add the sour cream, cheddar cheese, butter, chives, bacon bits and salt and pepper and mix well.
  • Fill each of the potato skins with a nice heaping amount of the filling.
  • Place back in your 425 degree oven for 10-15 min. until melted and heated through.
  • As a nice finish I like to place the potatoes under the broiler for about 3 to 4 minutes until the tops get brown and a little crispy.

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1 Response

  1. Tammy Gobar says:

    Have to try the potatoes.