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Hearty Twice-Baked Potatoes

 Hearty Twice-Baked Potatoes
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
16 ServingsPrep: 1 hour Bake: 30 min.


  • 8 large baking potatoes
  • 1/2 pound bulk pork sausage
  • 1/4 cup butter, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups diced fully cooked ham
  • 6 bacon strips, cooked and crumbled
  • 1 cup (8 ounces) sour cream
  • 1/2 cup Italian salad dressing
  • Salt and pepper to taste


  • 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.
  • 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.
  • Spoon into potato shells. Place on two ungreased baking sheets. Bake
  • at 400° for 30 minutes or until golden brown. Yield: 16
  • servings.