Print Options

Back to Double-Baked Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Double-Baked Potatoes

 Double-Baked Potatoes
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 Bel
2 ServingsPrep: 70 min. Bake: 20 min.


  • 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 bacon strips, cooked and crumbled
  • 4 teaspoons shredded cheddar cheese
  • 1 to 2 tablespoons chopped tomato, optional


  • 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.
Nutritional Facts: 1 serving (1 each) equals 323 calories, 13 g fat (8 g saturated fat), 41 mg cholesterol, 352 mg sodium, 41 g carbohydrate, 3 g fiber, 10 g protein.