Twice-Baked Potatoes Recipe


Servings: 4 people (makes 8 potato halves) 4 russet potatoes, (about 2 lb) 1/2 cup sour cream 1/2 cup half and half, or whipping cream 2 Tbsp green onions, diced 1/4 cup cooked bacon, chopped 1 1/2 cup cheddar cheese, grated 1 tsp garlic salt

Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.


Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.

Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.

Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine. Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese.

Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

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