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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
  • Total Time
    Prep: 1 hour Bake: 30 min.
  • Makes
    16 servings

Ingredients

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

Directions

  • 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.
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