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Twice-Baked Potatoes

Twice-Baked Potatoes

Southern Living NOVEMBER 2009

  • Yield: Makes 16 servings
  • Prep time:30 Minutes
  • Total:1 Hour, 45 Minutes


  • 8 medium-size baking potatoes (about 4 lb.)
  • Canola oil
  • 1/2 cup butter, cut into slices
  • 1 cup sour cream
  • 8 thick-cut peppered bacon slices, cooked and crumbled
  • 1/2 cup milk
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 cups grated sharp Cheddar cheese
  • 2 green onions, sliced


1. Preheat oven to 400°. Rub potatoes with oil. Bake on a baking sheet 45 to 50 minutes or until potatoes are tender and skins are crisp.

2. Meanwhile, stir together butter and next 5 ingredients in a large bowl.

3. Remove potatoes from oven, and let cool 15 minutes. Reduce oven temperature to 300°. Cut warm potatoes in half lengthwise; carefully scoop out pulp into bowl with butter mixture, leaving shells intact.

4. Mash pulp and butter mixture together using a potato masher. Stir in 1 cup cheese, green onions, and seasoned salt and pepper to taste. Spoon mixture into potato shells; place on baking sheet. Sprinkle with remaining 1 cup cheese.

5. Bake at 300° for 15 to 20 minutes or until cheese is melted and potatoes are thoroughly heated.


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Twice-Baked Potatoes recipe