Double-Baked Potatoes Recipe

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I CAME UP with this recipe when looking for a different way to use leftover baked potatoes. I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. —Leonora Wilkie Bellbrook, Ohio
TOTAL TIME: Prep: 70 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 70 min. Bake: 20 min.
MAKES: 2 servings


  • 2 medium baking potatoes (1 to 1-1/2 pounds)
  • 1/3 cup sour cream
  • 3 tablespoons milk
  • 1/8 teaspoon salt
  • 2 teaspoons grated Parmesan cheese
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 4 teaspoons shredded cheddar cheese
  • 1 to 2 tablespoons chopped tomato, optional

Nutritional Facts

1 each: 323 calories, 13g fat (8g saturated fat), 41mg cholesterol, 352mg sodium, 41g carbohydrate (6g sugars, 3g fiber), 10g protein.


  1. Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired. Yield: 2 servings.
Originally published as Twice-Baked Potatoes in Reminisce Extra April 1996, p47

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kandagross User ID: 1338304 14097
Reviewed Apr. 4, 2010

"Tripled recipe for 7 potatoes for Easter dinner. Added garlic powder. They turned out great."

kira05 User ID: 3351119 17071
Reviewed Apr. 24, 2009

"Very good. Next time I will add a little more salt and pepper, also more parmesan cheese and a little garlic."

roxiok User ID: 3659145 42922
Reviewed Dec. 8, 2008

"I add an egg or two to this recipe to help keep it moist and add extra flavor...very good!"

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