Hearty Twice-Baked Potatoes Recipe
Hearty Twice-Baked Potatoes Recipe photo by Taste of Home
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Hearty Twice-Baked Potatoes Recipe

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Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers. The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own. —Rebecca Williams Alapaha, Georgia
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 16 servings


  • 8 large baking potatoes
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/4 cup butter, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups diced fully cooked ham
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup (8 ounces) sour cream
  • 1/2 cup Italian salad dressing
  • Salt and pepper to taste


  1. Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
  2. When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
  3. Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400° for 30 minutes or until golden brown. Yield: 16 servings.
Originally published as Hearty Twice-Baked Potatoes in Quick Cooking November/December 2001, p27

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glen10 User ID: 8589741 238003
Reviewed Nov. 24, 2015


Blarney1 User ID: 1971265 235313
Reviewed Oct. 20, 2015

"The is the best twice stuffed potato recipe that I have ever made! dinner guests always love this one!!"

kerwin0959 User ID: 5282687 82050
Reviewed Jan. 15, 2012

"easy, and we liked them. I omitted the ham because I thought the bacon and sausage would be enough, and it was. I make homemade italian dressing, and it made these delicious!"

spgcollins User ID: 4573734 37638
Reviewed Dec. 17, 2009

"I have been making this recipe for almost 10 years now. It is always requested by my company and family. You can not go wrong and everyone will love this."

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