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

Twice-Baked Potatoes Recipe

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4.5 10 18
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One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.
TOTAL TIME: Prep: 15 min. Bake: 1 hour 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 25 min.
MAKES: 6 servings


  • 6 large baking potatoes
  • 1/2 cup butter, softened
  • 3/4 to 1 cup milk or heavy whipping cream
  • 3 tablespoons crumbled cooked bacon
  • 3 tablespoons finely chopped onion
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • Paprika

Nutritional Facts

1 each: 558 calories, 25g fat (16g saturated fat), 78mg cholesterol, 670mg sodium, 69g carbohydrate (7g sugars, 6g fiber), 16g protein


  1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
  2. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese.
  3. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Twice-Baked Potatoes in Country Extra November 1992, p49

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Reviewed Mar. 3, 2014

"Confused on step 3 - when do you put the cheese on? We did the cheese first and are hoping it comes out well!"

Reviewed May. 26, 2013

"These are my new favorite potato. They are even awesome warmed up as a leftover. My family loves them."

Reviewed Jul. 31, 2012


Reviewed Jul. 21, 2012

"These are great!!!!"

Reviewed Mar. 30, 2012

"These potatoes are really good and that's with out bacon (didn't have any). Looking forward to the next time with bacon :)"

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