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BLT Twice-Baked Potatoes

 BLT Twice-Baked Potatoes
Two favorites go together in this hearty dish: BLTs and twice-baked potatoes. I like to serve these potatoes with grilled steaks or barbecued chicken. —Mary Shenk, DeKalb, Illinois
8 ServingsPrep: 25 min. Bake: 15 min.


  • 4 medium potatoes (about 8 ounces each)
  • 1/2 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 green onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded lettuce


  • Preheat oven to 400°. Scrub potatoes; pierce several times with a
  • fork. Place on a microwave-safe plate. Microwave, uncovered, on high
  • 12-15 minutes or until tender, turning once.
  • When cool enough to handle, cut each potato lengthwise in half. Scoop
  • out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp
  • with mayonnaise, adding cheese, bacon, tomatoes, green onion, salt
  • and pepper.
  • Spoon into potato shells. Place on a baking sheet. Bake 12-15 minutes
  • or until heated through. Sprinkle with lettuce. Yield: 8 servings.